Norwich bulletin., 1914-08-22

cup or sugar WlJn one IaDleSpOOn or | flour and sprinkle over the peaches; add one-half cup of water, cover with paste and bake 30 minutes. This is good either hot or cold. and, of course, cream improves it greatly.
 Peach Shortcake-One pint flour, one saltspoon salt, one teaspoon baking
 powder and two tablespoons sugar. Mix with four tablespoons butter. Wet with about a cup of sweet milk, roll l twice as thick as piecrust, place in a
 pie tin, spread butter over the top, roll the remainder of the dough and
 place on top; bake until done. Slip a knife between the layers and remove the top. one, spread thickly with
 peaches that have been pared,> sliced and sweetened; place the other layer of cake on top and spread the top of it with peaches also. Serve with su-
 gar and cream.
 Peach Cobbler-To one pint sour | cream add lard or butter the size of a hens egg. one teaspoon soda, a pinch of salt and flour to make a rather stiff dough. Roll out thin and line a bake pan. Pare and quarter ripe peaches, place a layer in the pan and sprinkle with sugar and bits of butter; then a | layer of peaches, then sugar and but ter, until the pan is full. Cover with a \ layer of dough. Cut hole in the mid l dle and pour in one and one-half pin.s water. Bake and serve with cream or | SWeeIeneQ milk.
 Peach Potpie-Put into a baking peaches; sprinkle with sugar and lit
 tie cinnamon. Let it bake slowly for 1 two hours. Serve with whipped cream. I Pclc.1 S!.ew-Stir until dissolved one cup cG sugar and one cup Of sweet cream; then add the beaten whites of
 two eggs. Put one quart sliced peaches
 in a fruit bowl and sprinkle them well | l mixture end serve at once. To ensure ' Success, thoroughly chill all the in- -redients before they are combined. Pc-ch CreaCf-Pare and stone one ' quart very soft peaches; add to i them one pound sugar and mash thor i oughIy. When ready to freeze, add two quarts of cream. When frozen, the | p1ach cream will fill four quart dish. l Pooch Souce-Put peach juice in a Sm-H pan and add an equal quantity 1 Of water; boil ten minutes and strain. ii C1nnod Peacheo-Make a syrup Of one cup of sugar and two cups water. I Boil a few minutes and then put in the fruit, which has been pared, halved
 end stoned. Cook until the fruit i-
 done: Fill the can and seal. This
 quantity is for one can.
 Preserved PSches-Pare, halve and
 stone ripe but nos soft peaches, weigh | tho fruit and put an equal quantity of i 5u-a- in the kettle with water enough ! to cover. Boil a few minutes and put
 in the fruit. Boil slowly one-half
 hour. Take out peaches and place in ] jars. Boil syrup one-half an hour
 longer and pour over peaches. Seal
 or tie thick paper over and set in a l cool place.
 Peach MarmaIade-Put the skins and i unsightly pieces left from ~reserving
 and canning in the preserving kettle
 and place on the stove with water
 enough to cover. Boil until we'll cook
 ed. Remove from the fire and sift Add an equal quantity of water Place
 on the stove again and boil until thick
 Peach Jeiiy-Peach jelly is not a
 success and what is called jelly by
 ambitious jelly makers proves often | to be but thick syrup. It can be
 made, however, by adding apple juice
 Make the same as apple jelly.
 Sweet Picked Peaches-Eight pounde fruit, four pounds sugar, one quart cider vinegar, two ounces stick cin- namon, two ounces whole cloves. Boil sugar and vinegar with cinnamon for g few minutes; put in the pared peach es. few at time, with one or two cloves stuck in each peach. Wher done enough to prick easily with g fork, take out in a jar and put othe <
 in to cook until all have been cooked
 Boil syrup down to one-half origina quantity and pour over peaches. Sea
 while hot. Molasses can be used ir
 place of sugar if preferred and some
 like them better with molasses thar
 sugar.
 1