Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-12-26
Dainty Peach
Desserts

To Prepare a Peach Foam-Pare
and cut up half dozen peaches.
strain thru a sieve and mix the pulp
with powdered sugar. enough TO
sweeten. Beat the whites of three
eggs TO stiff foam and add 10 il the
peach pulp. and heat until thick.
smooth and velvety. Pour into a mold
which must be placed on ice. Serve
with cream.
Peach PuddnG-A delicious peal
I pudding is made in this way: Fill n
! pudding dish With whole. peeled
4 peaches and pour over chem two cups
II water Cover closely ana bake IN
I'll the peaches are tender. then drain
OF the Juice from the peaches and let
stand till cool Add to the Juice orc
1 pint sweet milk. four well bea, en- eggs.
a small cup Of flour which has one
teaspoonful OF baking powder mixed n
Il. one cup sugar. one tablespoonful Of
melted butter and a little salt. Peat
well and then pour this mixture over
tie peaches. Bake until rich brown
and serve with cream.
Peach Fritters-Cut the paelel fruit.
Ia half, sprinkle with sugar. and roll
them in powdered macaroons before
dipping them in the batter. Fry to an
amber color. roll in sugar and serve
not
Peach rmalade-Peaches make
the best Of marmalade. After fruit, is
peeled nd stoned cut II into small
pieces. For every pound Of fruit take
enc half Of pound OF sugar Mix the
fruit and sugar well together and
stand away In a cool place until next
day. Before putting over the IRE to
cook. add the peach kernels prepared
as follows: To every dozen peaches
open four pea n stones and remove
the kernels. scald in boiling wate-
and take off the brown skins as al.
monds are bleached Shred the nuts
End add to the peaches. Let The mac
malade stew until Il is thick, smooth
paste stirring frequently. Fill into air
tight Jars
A compote-To make q compete OF
peaches, cut the pared fruit in hall
and put in saucepan with four table
spoOnfuls OF sugar, let them get heat
ed through. put each half peach on
square Of sponge cake, hollow side VI.
Moisten one tablespoonful OF corn.
e'arch with cold water. adding two
tablespoonfuls OF lemon juice and one
egg, very lightly whipped, mixing with
the peach strip and let boil together
for few moments. When slightly
cool, pour oier the peaches and put n
a cold place. The slrup will jelly about
he fruit and make an qppetizlne dish
Serve with plain or whipped cream.
This dessert is quickly prepared with
In an hour II you have ice.
Peach Pi2-Frozen peaches make A
good summer dessert. Peel and slice
quantity of peaches, about 2 quarts,
cover with one pound Of sugar and let
item stand for two hours Mash fine.
add one quart of cold water and t,eezc
the same as Ice cream.
A fine sauce--A peach sauce TO use
with a plain pudding say bread pud
ding, is made by mashng to a pulp
very ripe peaches which have beel
pared and cut into pieces. And sugar
and tablespoonful Of melted butter.
Stir well together and put on the fire
b cook Serve warm
Peach Shortcake-Prepare a dough
with three cupfuls of flour, half cup
full Of lard or butter, three heaping
teaspoonfuls Of baking powder, half
a teaspoonful Of salt, heaplng table
spoonful Of sugar and sufficient milk
TO make II kneadable Roll into
round and bake. Have prepared about
two dozen ripe peaches, pared, sliced
ana mixed with sugar When the short
cake is done split It and butter both
sides while hot. Lay one on the plate
from which it Is TO be served and GOV.
er with the peaches, Lay the other
half Of the shortcake on this and in
trn cover with peaches. Sift some
powdered sugar over the top layer Of
teaches and send to the table at once
with either plain or whipped cream.
Peach Megnguc--Lnc the bottom of
4 deep dish with thick slices OF stale
sponge cake Fill the dish with peeled
and sliced peaches well sweetened
Spread meringue over the top and
leave it in the oven long enough to
brown. Serve very cold, with cream