The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-08-08
Delicious Fruit at Very Low
Prices Can Be Freely
Used, She Says
81 MRS. ANNA B. SCOTT
MY pert. Of the Phigadelp

North American.
IfhofaeE the peach season Is not
"a Nf FRI height, the indications
Soinf to q very large crop OF htgn
sastal ftX Even now = aches are cheap
~ han ct the same period IN pre-
I<3Sts years This delicious fruit can
bs utiItzed In many ways. and before
He sea son has passed shall give my
dera additional recipes.
fi3iadeiph4a Is close to the greatest
f,saSsh growing districts of the coun-
e Delaware peaches have been ia
isou for years. New Jersey - also
producing large crops. Perhaps the
most adsly Known peaches are. .n ne
noun ain peaches. which came from
lfe souf mountains, in lower Penn
q Syfxanfa and upper Maryland. Car
Ef6ads OF fruit from all these sections
come to Philadelphia.
Many persons have remarked at the
Sd tfcuIarly hne favor of the peaches
i1fch have come into the market.
WITH the fruit selling at reasonable
prices, there is no reason why II
4 should not be freely used In making
N Il sseTta. Sliced and served with sug-
sE peaches are excellent for break
one thing must be borne In mind:
When q basket or carrier OF peaches
81 81 delivered they should be picked
is40Y9T at once, the SO1L$OnS5 UcAAGs A&SSA
Y for frozen peaches, peach gelatin,
peac cake or pun, recipes for which
viii appear during this month. Fol-
InWina are few recipes for desserts:
Peach GIace..
3-inch square pieces Of cake.
soft peaches
h Whites of 3 eggs.
Z 8 tablespoons graduated sugar.
q tablespoons pulvertzed sugar.
- ffSf IoI III
serving plate Slice 1-2 peach very
nne ana put on top OF each piece of
cake. Beat whites of eggs until dry.
then add the graduated sugar and
beat few minutes. Divide In four
PARTS and cover each piece OF cake
and peach with the mertngue. Rough
With fork and dust literally with pull
xarized sugar. Place In slightly warm
!. oven till dry and cream colored. When
4 cold. place In icebox until read to
serve This makes perfectly de-
lfcious dessert at small cost and with
very little work.
The three egg yolks are put into
cup and covered with cold water to
use for tomorrow's dessert, which Is
4 Peach Custard.
Yolks OF, three eggs.
q peaches.
cup milk.
Ia cup sugar.
152 cup cake crumbs.
Put the milk on to boil; beat the
yoTks and sugar together and add
s slowly to the boiling milk. Remove
from fire, and when cold pour into Ice
cream glasses or sauce dishes IN
which has been put tablespoon OF
4 cake crumbs 1-2 of a crushed peach,
then few fore cake crumbs. Made
IN the morning and placed in refrig-
& erafor5 until evening, this makes
very good hot weather dessert.
Creamed Rice and Peaches.
Ia cup rice.
q 1z2 cups rich milk
~ cup sugar.
a teaspoon salt.
Wash the rice; put in top of double
boiler or nre1ess cooker with emp
hofIinR water. Simmer slowly until
All the water is absorbed, then add
z the milk, Ia cup sugar and salt. Boil
Z slowly until rice Is tender and all milk
absorbed. Do not stir, SO that rice
Line melon mold or small bowl
with the peaches (pit side toward the
mold, which were washed. pared and
X 9Ialyed. Pour in the rice and press
Arm. and when cold put in refrigera-
tor Turn out in shallow bowl or
deep plate; sprinkle with sugar. and
serve with milk. or cover with sauce
& made from peach skins, as follows:
TO the skins add 1 cup of water,
and boil slowly 10 minutes. Mash
through wire strainer and return 70
ire. Add a teaspoonful of cornstarch
ana IA cup sugar. When cold. pour
over the mold.
Peach and Soda Cracker Pudding.
g cup crushed soda crackers.
- cup sugar.
cups milk.
tablespoon cornstarch.
egg.
few grains of salt.
Fliit the crushed crackers In a glass
sISGyvi. or divide into four ice cream
r.. sr1..4 .,.SIlr ~ 4o h0iI and