The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-25
Fried Peaches
ny JANE EDDINGToN.

| Fried apple is an old New England
dish. The excellence OF fried pruneg
! has been over and over tested within
year or two. Other fruits may be
fried with gratifying results. new.
large. and comprehensive book on tho
date. in the chapter on Arab Uses
/ or the Date" after giving ways OF
preparing dates without cooking, SAYS
that there are plenty OF ways In
which the fruit can be cooked Proba-
bly, the best is plain fry in plenty
Of butter; the dates for this purpose
should be soft. and great care Is needed
! to keep them from burning but IL
/ properly prepared they rarely fall to
please an American palate"
Swcetened and hot peaches are de-
| licious. and one OF the easiest ways
OF preparing them is 10 fry them. Cut
them UP In small pieces and fry them
in "A little butter for five minutes
with an even tablespoon OF sugar per
peach
These fried peaches may he served
on toast. with cereal. and one OF
the finest uses Is to stuff an omelet
with them. a peach toast is best il the
bread is also fried. as the French toa.t
Or los; bread. II instead of bread cake
Is dipped and fried in the way
and then is spread with the fried
peaches. a particularly fine sweet dish
as final luncheon plat can be made.
IT is good enough for a dinner dcs-
sert
Fried peaches we'll sweetened NAV
be used for n cake filling IL the cake
Is 10 be used at 'once. and arc best II
added TO a cooked cream filling
piece or stale cream pie can be fresh
! ened by opening the layers and put
ting In hot. fried peaches.
Canned peaches which arc little
hard and unpalatable may be cut up
In little pieces and fried with but
Ter and sugar In the same way that
fresh ones are.
of making fruit toasts and the follow
ing recipe, adapted from the French.
is for a toast which 1nay be made un-
der the broiler or in the top OF the
oven:
Peach Toast--Butter the bottom of a
pie plate or pan: cut some slices OF
bread as large possible and the
length OF the pan. and cover the bot
tom or the dish with them. Cut some
ripe peaches In TWO. and cover the
or the peach next the bread and the
hollow up. Put in each half peach
some fine sugar and a little piece OF
fresh butter, and cook slowly with
more fire over than under It, AS the
sugar melts strew or some more
When the peaches are cooked serve
just S they are in the pie plate. to.
which the bread ought not TO stick.
Turn over them the juice that Is in
the bottom of the pan and serve hot
1t is easy to pare peaches. yet
through the years hard work has been
made OF the task. The skin from some
peaches comes off paper thin, without
any especial trouble If the fruit is dead
ripe. In other cases all that is neces-
sary is to pour boiling water over the
peaches and let them stand about as
long as tomatoes are allowed TO stand
to loosen the skin.
The quite terrible method OF pour
ing scalding lye over them was form
crly used. or the wool" was simply
rubbed off with coarse cloth or flan-
mel. The English cook books seem to
show that the Britons have always
rubbed Oft what they call the Tint"
OF the skin aud then run n needle skin
deep down the seam OF the peach.
The problem of putting up peaches
so that they would keep perfectly was
formerly solved by using half brandy.
making branded peaches. which might
be called preserved peaches simply. We
now know that thorough steralizing Is
the essential thing, but formerly the
peaches were cooked in syrup.
with strip, and then filed up with
brandy, or the syrup and brandy were
mixed before being poured over the
peaches
Cans well sterilized, the peaches well
packed. and covered with cold flight
rounding them with cold water to the
necks. bringing to a boil, and allowing
TO boil for five or ten minutes-these
are the essential items In canning
peaches today.