Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1912-08-28

that delighted so many Ohio people
while in the city In more than
one congressional district in the
state one may find many men who
grow eloquent in detailing the many
excellent qualities of this particular
article of food is reputed to possess.
And when two men who had the OPP
portunity of feasting on that deli
cacy foregather the meeting takes
on the nature Of a reunion, and the
talk becomes poetic.
The baked peach that has occa-
stoned so much joy in so many parts
of the state is SO easily prepared that
anyone may have it. 1t requires no
special course of scientific training
to be able TO prepare it. Any good
cook who may have it and any man
who wants to try something good
for breakfast ought to make the
test. Ohio peaches lend themselves
10 that sort Of preparation in great
style.
In Maryland the baked peach has
been a dainty of great popularity
for many years. 1t is as common in
point Of use as the pumpkin pie in
Missouri. To prepare it they select
the large and firm peaches. The
fruit should not be overripe to get
the best results. They are washed
and cleaned jr-t as an apple would
be fixed for baking, are placed in
the dish while moist and sugar
sprinkled over them in rather gem
erous measure. The best results are
said to be shown if the sugar used
is the light brown sugar, although
the graduated gives a pleasing re-
suit. The peaches are baked in a
hot oven, just as apples are pre-
pared. The sugar is used to draw
a part of the Juice to the outside and
form a rich syrup that makes the
dish much more enjoyable. After
being baked thoroughly they are set
aside to cool and are served for
breakfast with cream. The peaches
most used for that purpose are the
large clingstone variety, and they
are baked just as they come from
the tree, the stone being left in the
fruit.
To a hungry man who comes to
the dining room with a normal an
petite, fully prepared to pay tribute
to the art Of the chef, there is a
beauteous appeal in the flavor Of the
baked peach, a mighty pleasure in
its discussion and a wondrous salts
faction in its enjoyment. It's best
effect is that it is a roper beginning
for a breakfast that sends a mar out
to the toll and struggle If the day
equipped with that which shall test
him and try him. The man who has
started his morning meal with the
prize product Of nature, embellished
and improved for his nourishment
and well being, is doubly armed
against any trial and against any
worry that may be in his path.
More than one Ohio man who con
templated the smiling good nature
OF the Baltimorean. those humid
days, that tried even the man from
the blistering heat of the plains.
who marveled at the balance and
poise with which the native COM
batted the crowds and annoyances
incident to a crowded city during a
figured the normal slim
illus of the baked peaches for break
as the n great aid to personal
comfort and to mental poise.
Word comes from the peach coun-
try. along the lake shore, where the
baked peach is being tried, that ii
Is /lst as enjoyable in Ohio as in
Baltimore, just as delicious and easy
prepare and as soothing and sus-
tanning in its effect. A hundred
from Ohio tried the baked
peach at Baltimore and in a hun
dred homes through Ohio 1t is being
Or will be tried during the peach
season here. There may be many In
state to whom the delicacy is a n
friend. There may be homes in
with the baked peach is a regular
There are many men who
are new-found friends Of the tidbit.
who have talked of it aud spread the