Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-07
nv MRS. NJ. A. WILSON


T,ARLY fall DAYS bring the chilly
H breezcs to fill tho air with tt'hF
tang of autumn herbage, and as the
housewife usually adds all home pre-
pared desserts to the autumn menu,
the thought Of something different 'S
continually coming to her mind.
Here l have garnered from the many
stntes the prize recipes Of the true
housewife who takes real pride in the
product of her own hands.
From the southern peach states
comes this delicious peach torte:
Place in a mixing bowl
Too thirds cup Of sugar.
Yolks Of ttco eggs,
Ttco tablespoons of shortening.
Cream until light and fluffy and then
add
Three tablespoons Of cold ,cdtcr,
One CUP and three lerci tablespoons Of
-four,
Too IereI teaspoons Of baking
po,oder.
Beat to mix thoroughly and then fold
in the stifly beaten whites OF two
eggs. Grease and -four deep layer
cake pan and spread one-half of the
batter evenly over the pan. Now cover
thickly with sliced peachee. lust with
cinnamon and brown sugar and cover
with the balance of the batter. Cover
the top with sliced peaches and then
sprinkle with crumbs made as follows:
Crumbs for the Torte
Place in bowl
One-hdt cup OF -four,
Five tablespoons OF brotcn sugar,
One teaspoon of cinnamon.
Sift to mix and then rub in two
tablespoons of shortening and work with
fork to fine crumbs. Spread over the
top of the peaches and bake in mod
crate oven for thirty five minutes. This
torte is cut into wedge shaped pieces
!, and served with orange sirup, prepared
as follows:
Orange Sirup
Crate the rind of one orange and then
place in a saucepan with two thirds cup
Of sugar. Work the sugar with the
rind to blend and then add
One-hdf cup Of icdtcr,
Ttco tablespoons of cornstdrch,
Juice of one large orange.
Stir to dissolve the starch and then
bring to boil and cook for three min
utes. Remove and add yolk of one egg.
one fourth teaspoon of vanilla extract.
Beat hard to mix thoroughly and while
the sauce is cooking place in the mixing
bowl
White of one egg.
Three tablespoons of Jelly.
Beat until the mixture. holds its shape
and then fold into the orange sauce:
Orange marmalade or apple jelly will
give the best results.
This torte is very rich and most de-
hcious and should be divided into ten
portions.
Bishops Hat
This dessert comes from old Spanish
Florida and why this name is used is
because the dessert is said to resemble
the old biretta worn by the early
Spanish bishops.
Place in a mixing bowl
One tablespoon of sugar,
One half teaspoon of nutmeg,
Three tablespoons of tedter,
One egg.
Beat with a fork and then add suf-
ficient -four to make stiff dough just
like noodles. Work until smooth and
cover with cloth and let stand for ten
minutes. Now divide into two pieces
handrol on a slightly foured board until
thin as paper. Cut in three inch
squares and roll and cut all the pastry.
Now brush both edges of square of pas
try for one inch on each end with
water and press together. then insert
a spoon and fry until golden brown in
crushed and sweetened fruit and top
with whipped cream or fruit whip ana
dust with cinnamon.
Ncapolitan Tarts
Prepare the pastry as given in the
recipe for the bishops hats. then roll
as thin as paper and cut into four inch
squares. Make small cornuc0pia of
paper, brush we'll with shortening and
fold the pastry around the paper form.
Fry in hot fat until golden brown and
then turn into n sieve and drain. When
cold, fl with fruit whip made of
One third glass of Gpple jelly,
White Of one egg.
Beat mixture until it holds its shape
and then fold in onc-half cup of finely
chopped nuts. Fill into cornucopia and
dust with cinnamon.
Baked Pear Dumplings Virginia Style
Peel the pears and cook until tender
In plenty Of water. Now drain and