The Washington times., 1919-08-02
How to Make
Peach Tarts
u floretto q. LYnch.

lAn AHtASty On Cookizk und Nat.
terra PtraaAnlnE to the Hone.D
yWYHo can think OF q fruite quite
A a. delici6ns Jas the psachf
SN Are yous making the most
90 peach tiEe? Peaehes are easy to
f6eIf5f previously sealded. Put the
bSachsg - q slBfre basket or cheese
cioth hsg. , Plunge into boiling
water fer one minute. then into
coId.
PEEL ofEthe skin. remove any i'm
pAFfeenoHs; using q silver knife.
Steel klZa1Ses leaves a disAgEseabls
aste and sometimes q rRtheRs pol
senoTs deposit on aeid- fruits. The
peach is now ready for number
Of delicious dishes. -
Cut the peach .fHShaIf Remove
ahe stsne. Slice, sprinkle with SUI
gar and serve at once. Peaches.
onaS- prepared ana allowed to stand
assume a disagreeAble. appearances
eESAE[ 20 the eaetton OF the oxygen
of-the air upon them.
However, when one must prepare
4 large number Of peaches in ad-
vance, dropping the peaches into
water in which the juice OF lemon
has been squeezSd will usually pre-
vent discoioration. But, Of course,
water for any length of time causes
same OF its favor to be lost, as well
a6 some Of its mineral salts.
A novel way 10 serve peaches ts
in the fer moi peach turbanS."
Grease well half dozen custaFd
CUPS Beat four or i've eggs into
half a measuring cup OF sugar and
aad one quart OF scaided milk and
enc teaGpoon Of vanilla extract.
pound into greaser cups, set thescups
iAto q pan Of water and bake in q
moderate oven half and hout or un-
I'll done, taking care that the water
in the pan does not boil. The Gus
tArd is done when knife inserted
into IL comes out clean. II the
,vatAr IN which the custards are set
is allowed to boil, the custArds will
cuFdle- X
ing q on pretty plate. when
cold place half sweet peeled
psAe4 on top Of the chatsrd mound
like q little tuFbahI Cover with a
generous spoonful OF whipped
cream Sprinkle with chopped nuts
and top with half . candled cherry.
And you hive a dessert for which
81 some OF the tea rooms are charg-
ing 20 cents per portion
Try to purchase some Individual
gem pans. II you cannot obtain
these at the housefurnishing shop,
try the artists supply shop. Ar
fists use these for water. Or II you
must, use the regulation gem pan
with eight of twelve holes. 1nveTt
the pGus and grease the outside OF
them. MAKE a quick paste Of one
measuring cup OF sifted flour. one
fourth level teaspoon Of salt. and
one-fourth- cup of shortening. Cut
in enough ice water to make q
rather a dry paste.
Roll out lightly on fIoured board
and cut into small sections to fit
the tiny pans. Trim 70 fit neatly
and prick NAM times with q fork.
Bake upside { ,wn" In q hot oven
about five minutes until dene. Re-.
move carefully. Fill with half sec
tf0ns OF peeled peaches. Sprinkle
With sugaf, Cover with melted
;rnaFshmaEl6T and add a spoonful
Of shredded cOcoanut on top OF
each.
80 RAntry is quite complete with
out Its quota Of peach jam for win
fer. Peaches not quite good enough
for Canning. or for other uses. may,
after being pared and having i'm
perfections removed, be used for
peach jam In cities where fruits
are usually high, the thrifty house
wife frequently picks up a bargain
in peaches late Saturday night, good
enough for jam.
Press peaches through coarse
stra 'ner. and measure the pulp. Add
thrce-fourth as much sugar as
fruit. Remove the nuts from two
or tRfsF stones, finely chop these
and add then to the jam Cook
slowly until thick Pour into stone
crooks or glasses pFeviouly dipped
into boiling, water. When cold,
cover with paFlfins wax II spice
is a1sfred, enc o. 1.-TWO whole cloves
NAV pc added to- the jam while
cooking
fnstead7es; the heavier desserts.
servsS peabhes in their various
fofns, during their season. And
then be sure and store some up for
winter