Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-08-27
DESSERTS WITH PEACHES.
ny Alice II. whitaker.

short peach crop the housckeeper depends
upon this fruit for late summer desserts.
Sometimes the predicted scarcity becomes
reality and the price Is. high. yet the
peach is so healthful and SO generally
relished that It Is worth It's cost. This
fruit has no value for jelly making but
1t Is almost unexcelled. 1t is also worth
the effort Of canning at homo IL 1t can
be bought ut reasonable price.
Frequently n crate of peaches can be
secured at n bargain when there Is n
temporary surplus In the market; II such
fruit is not IN good condition It is not a
bargain even as gift. Perfectly sound
fruit Is essential for satisfactory canning
and preserving; do not Use the cllnEst one
varieties but select yellow peaches for
preserves and also for canning and white
for picking and spcing. Remove the
skins from peaches by dropping them
into boiling water which will loosen the
thin skin so that 1t can be rubbed off,
leaving the fruit perfect In shape and
without waste
The preferred way of canning Is to put
the fruit into the can, pour in the pre-
pared syrup. cook and seal. This keeps
the fruit In better shape than to cook
before nlling into the 5ar. Nothing can
be- bought under 30 to 30 cents quart
can that will approach In quality sound
ripe peaches canned at home
PEACH MERINGt-E.
Pare half n dozen ripe peaches cut In
quarters. put into a baking dish with
half "a cup of sugar and the same OF
water. Bake until soft, then rub through
a straincr Line plate with rich past"
and MI with the sftcd peach mixed with
the beaten yolks of three eggs and a
pinch Of salt. Bake and cover with a
mcrinrue from the whites of three eggs
beaten stiff with two rounding table
spoons of powdered sugar. Pile the mer-
nguc roughly and sprinkle with shredded
blanchcd almonds. Set in very slow
oven to color lightly.
PEACH SIORTCAKE.
Slft -four cups of flour with half a level
teaspoon of salt and six level teaspoons
of baking powder, rub In one half cup of
butter. add the yolks of two eggs beaten
light and nearly two cups of milk or
enough to mako soft dough. Bake In
one sheet and when done split with hot
knife. spread generously with butter an |
cover with sliced peaches. Scatter pow
derod sugar over put on the other crust
and spread with moro fruit ana sugar.
Cover with cream beaten light with the
whites of two eggs swcctencd and flavor
ed with a little of both lemon and vanilla
navoring.
PEACH CTSTARDS.
Pare and rub ripe mellow peaches
through coarse stra !ner. To two CUPS
OF the pulp add two cups Of thin cream,
or rich milk the yolks OF three eggs and
one whole one all beaten light, one half
cup of sugar and half a teaspoon Of al
mond favoring. Pour into cups, set in a
pan OF hot water and bake IN n modera te
oven until firm. Make :neringue from
tho whites OF three eggs and six level
tablespoons OF powdered sugar. Have
the custards chilled and put a spoonful
Of the meringue on each.
PEACH FR1TTERS AND SAUCE.
Make a raised dough as for rolls add
ing more sugar and batter than for plain
rolls. When the dough Is we'll raised roll
1t out on the board until half an inch
thick and cut In rounds. On each round
lay spoonful of chopped peaches, turn
up the crust and form into a ball by
rolling 1t over and over on the board. Let
the balls rise until very light th~n fry
in deep fat made as hot as for uncooked
mixtures Ike douGhnuts. The fritters
should cook even slower than doughnuts
If possible and not soak fat. Serve with
hot liquid sauce or with thin cream.
PEACH ICE CREAM.
Mix two cups OF milk with one cup Of
heavy cream. one-half cup Of sugar and
two teaspoons of vanilla. Freeze and
when nearly frozen add two cups OF ripe
mellow peaches mashed fine or rubbed
through coarse strainer then finish
freezing.
NfnNTn