New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-19
ALL PEACH DISHES ARE VAIN
IF INFERIOR FRUIT is USED

with no further sophistication than lib
eral sweetening. The fruit OF 1t has
peculiar rich favor-perhaps from the
cooking as Il were, in camera-other-
wise. in its own fine vapors.
When you want TO be extravagant In
a way that is its own reward, try baking
peaches-as a relish 10 meat or game. or
for dessert. They must be real peaches,
the bigger and ripper the better Halve
some part OF them, bake the others whole
the seed gives a special flavor not other
wise obtainable. 1t is this special flavor
which makes a baked peach so fine an
accompaniment to game or SQUAD or
smothcred chicken. Set the peeled peach
es so they will touch in q rather shallow
pan, add plenty OF sugar. a proportion
ate seasoning OF good butter, the very
least suspicion OF salt. and very little
water Bake COZ cred until we'll done,
then add TO the syrup in the pan either
brandy or sherry-a tablespoonful for
each half dozen peaches Cover again
quickly and let stand till cool. Serve
with a busting OF pepper and paprika, II
used as relish. For dessert, strew
lightly with chopped nut-meats, prefer
ably blanched almonds.
For peach dumplings make a good
crust, either biscuit, dough or puff paste:
chill, roll out quarter OF an inch thick
and cut in rounds six inches across.
Crimp the edges TO cup-shape, I'LL tho
cups with pared and sliced peaches, not
forgetting "A stone In each cup. Set the
filled cups close together in a deep pan.
season the fruit we'll with butter and
sugar and the least suspicion OF ginger,
pour over a thin sauce-not too much OF
it-put on close fitting cover and cook
for fifteen minues in a hot but not
scorching oven. Remove the cover. and
sauce. not, or with whipped or clotted
cream, cold.
Peach roll Is truly deectable. Cook the
fruit soft, preferably In the oven, mash
fine and sweeten well. Roll out good
chilled crust into long strip. little less
than a quarter Of an inch thick cover it
within a half inch OF the edges with the
mashed fruit. then roll up, and pinch the
ends tight. Two medium-size rolls are
better than one big one. Scald and -four
well a CleAn ClOtn, roll the rolls sepdT-
ately In 1t. tie firmly with broad tapes
then drop in broad kettle full OF water
on the bubbllng boil, with a cake rack
set at the bottom OF H. The water should
stand we'll above the rolls. Keep II boil
ing hard, filling up the kettle as II. evap-
crates An hour should cook the rolls
even II quite thick. Smaller ones take
about fifty minutes. Take up, drop for
ten seconds In very cold water. then re-
move from the cloth TO a hot platter and
serve at once with any preferred sauce.
Sweetened cream well dashed with sherry
suits many folk mighty well. /, myself.
prefer a wine and butter sauce. You can
bake the rolls the same as dumplings,
but 10 my mind they are not 80 good.
In the kingdom OF ices | am but the
merest neophyte, but here is bit OF high
art learned at second hand. In making
peach sherbet mash very soft. ripe
peaches with plenty Of sugar several
hours before they are needed, and add to
them a dash Of sherry or brandy. then
set them closely covered on Ice. Stir hard
before mixing and freezing. The spirit
seems 10 loose itself In accenting the ex-
auisite peach flavor and thereby makes
the .sherbet both individual and unap-
proachsblA