Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-09-07
High Tide for Peach Market
deep fat and drain and roll in powdered
Peach Rice Balls.

deep fat and drain and roll in powdered
sugar.
Peach Rice Balls.
Peaches always fraternize admirably
with rice, and many are the delicate des-
serts made with them in combination.
To make the balls spread warm boiled
rice half an inch thick on Toured mold
ing board and cut in pieces just large
enough to wrap around a peach. Have
ready some fresh ripe peaches. peeled,
halved and stoned. Put two halves to-
gether and wrap the rice blankets
around them. Press INTO shape with the
hands roll in flour and wrap each ball in
a cloth that has been buttered and -four
ed. Tie carefully in shape. arrange on A
perforated tin in the bottom Of kettle,
cover with boiling water and cook, close
~ covered, half an hour, without allow
ing the water to stop boiling. When
done carefully unwrap and serve with a
sweet sauce.
Peach Charlotte.
One and one-half level tablespoonfuls
of graduated gelatine. one-third cupful
of cold water. one-third cupful of boiling
water. juice of one lemon. three-fourths
cupfui of sugar, one cupful of canned
peaches forced through sieve, whites
of three eggs.
Soak the gelatine in the cold water for
twenty minutes. Dissolve with the boil
ing water and add the lemon juice and
sugar. Strain and add the peach pulp.
Set in a cold place and when it begins
to thicken add the egg whites beaten
stiff and beat thoroughly. Turn into
mold wet with cold water, chill and
serve with cream.
Peaches With Sponge Cake and
Whipped Cream.
Cut sponge cake horizontally into pieces
one inch thick. When ready to serve
place peaches that have been previously
sliced, sugared and chilled or preserved
fruit on each piece of cake Over this
place whipped ccream and on the cream
put a generous layer of blanched al
monGs.
This makes beautiful dish. and is a
light dessert after a heavy dinner.
Canning Peaches.
For canning peaches allow to every
eight quarts two pounds of sugar and
three quarts of water. Make a strip,
stirring until the sugar is dissolved AS
soon as it boils skim carefully. Mean
while having peeled the peaches. pack
fore you begin that your rubbers 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 the boiling sirup. 1t will
require about a pint to each quart jar.
Adjust the glass top half way over the
Jar but do not put on the rubber Set
the jars in the oven in shallow pans half
filled with boiling water. Close the oven
door land the oven should be only mod
erately warm, and cook the fruit fifteen
minutes Take from the oven, having
adjusted the rubbers fill each jar in
turn with the boiling sirup which should
have kept hot on 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 board or thickly
folded paper out of a draught until cool
ed, when you can probably tighten the
top still more. This strip does not
make the fruit very sweet. Ii you prefer
to have 1t sweeter, increase the proper
ton Of sugar. Peaches put UP this way
in the cans look better than when 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
Mayonnaise Made Of Maize Oil.
Take a Clean cold bowl and drop into
It the yolks Of two fresh eggs that have
been chilled Stir lightly with silver
fork, then add one-half teaspoonful each
of salt, sugar mustard and Malt salt
spoon of cayenne Mix well, then begin
pouring in little at time pure olive or