Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-09-23
Domestic Science
BY Emma Paddock TcIford.


Broiled Ham
Fried Green Tomatoes
Rolls
Coffee.
DINNER
Cream of Celery Soup
Picked Pears Radishes
PRAISED Beef Fried Squash
Cucumbers with French Dressing
Peach Ice Cream Sponge Cake
Black Coffee.
SUPPER
Cold Ham with Chilli Sauce
Potatoes en- Surprise
Cream Cheese with Green Peppers
stewed Pears Ginger Bread
While the majority of folks
more's the pity--are debarred the
pleasure OF plucking their fruit
straight from their own well wooded
farm lands" the fruit vendors and
corner grocers are doing their best to
supply the deficiency. Although the
great fruit cannerics are turning cut
better and better canned goods each
year home made preserves, pickles
catsups and chllis are always prefer
able for economic as well as gastron
pmic reasons. Nearly every house
keeper has some special recipe for
sweets or relishes for which she or
her ancestors were locally famous and
70 these the soul of her family
leaves. while her neighbors and
kinsfolk pine for the secret Of their
runcoction. Here are some specially
,hoice receipts which tested and APP
1roved have begged for your bene-
II.
lEW JERSEY PEACH SHORTCAKE Z,
This has been favorite desser.
and supper dish al a we'll known sum
Nor resort in the Ramapo Mountains
Delicious light baking powder bis
.uits are prepared and served on in
iividual plates. While still piping
rot. they are surrounded by a gene
'ous border of thinly sliced Juicy
peaches we'll sugared. The Juice OF
the peaches runs out moistening the
biscuit. Sometimes biscuit and peach
es are crowned with whipped cream
II
passed with them
MADE1INE'S PEACH KISSES
Pare large mellow free stone peach
es cut in halves and remove the pits.
Dust with sugar put into each cav
~ the half of a marshmallow and
cover with whipped and sweetened
cream. Chill and serve.
PEACH Ct'STARD ICE CREAM.
While this Is really a frozen Gus
,ard it Is an excellent substitute for
ice cream and few know the differ
cnce. Bring a quart Of rich milk to
scald. then stir in the yolks Of four
Eggs beaten light. stir until thick
ened, then beat in lightly the whites
Of four eggs also whipped to a foam
Add half cupful sugar, stir we'll and
cool. When chilled, freeze, When
almost frozen stir in as many peaches
MS desired cut in thin slices or rub
bed through a PURGE sieve. n the
fruit is added at the beginning II
forms into Icy Jumps. unless It has
been soaked in liquor which is not
recommended. Stir well, remove the
dasher and pack in ice and salt TO
ripen.
PEACH MOUSSE.
To a pint Of ripe peaches. rubbed
TO pulp, add one cupful sugar. Dis
solve a tablespoonful gelatine in
three tablespoonfuls cold water and
mix thoroughly with the fruit. Whip
q pint Of cream until thick and stir
into the fruit with a few drops of BIT
ter almond or vanilla. Pack in ice
and salt and let stand four or five
nours.
CANNING PEACHES.
For canning peaches allow to
every eight quarts two pounds sugar
and three quarts water. Make syrup
stirring until the sugar is dissolved.
As soon as It boils skim carefully.
Meanwhile having peeled the peaches,
pack in sterilized glass jars. making
sure before you begin that your rub
bers are new and the tops of the
cans perfect. Settle the fruit as much
as possible as you pack by shaking
the jar. Fill the hot jars with tho
boiling syrup. 1t will require about
q pint To each quart Jar, Adjust the
glass top half way over the jar but
do not put on the rubber. Set thu
Jars in the oven in shallow pans half
filled with boiling water, Close the
oven door land tho oven should be
only moderately warm) and cook the
fruit Is minutes Take from the oven
having adjusted the rubbers. fill ach
jar in turn with the boiling syrup
which should have been kept hot or
the back of the stove. Fill so full
that the scalding liquid runs over
then put on the top and wipe and
seal. Set the cans on a board OF
thickly folded paper out of n draugh,
until cooled, when you can probabl,
tighten the top still more. This
syrup does not make the fruit YER,
sweet. If you prefer TO have It sweet
err, Increase the proportion of sugar
Peaches put up this way In the cans
look better than whore they are
cooked In a kettle, then dipped into
the can. When the peaches are large
they must be cut in halves, but leave
some of the pits in for flavor.
PRESERVED PEACHES,
For preserved peaches allow three.
quarters Of a pound of sugar and g
cup of water to every pound Of fruit
Peel the peaches, saving the skins !.
the fruit is fine, to use in marmalade
or peach syrup. Cut the peaches in
halves, If large. but save the pits. II
preserves, crack them. cover with