Every evening, Wilmington daily commercial., 1921-08-23

broad land, are expensive this
summer. Late frosts, long
droughts, and wind and hail storms
all seem to have had something 20
do with this state of affairs.
But peaches we must have, even
II they are scarce and expensive.
Perhaps, however. the high price
and the scarcity make us more care
ful than ever about how we use
peaches. We want to make the
most OF them, either by using them
in some form where other ingredi-
euts may be added, or by being par
ticularly careful not to waste them.
If we have cut up peaches. we make
sure that the peaches are ripe and
delicious. so that none will be UNI
eaten. If we serve them whole we
are equally sure that they are worth
eating, and for the same reason.
Here are some good recipes for
peaches, all of which use them in
such a way that they go further
than usual?
Peach Fritters-Peel peaches and
cut them in halves. Sprinkle them
with granulated sugar and squeeze
over them little orange Juice. Let
them stand half an hour and then
dip them in fritter batter made
from one cup of -four. half a. cup of
milk, a little sugar. and two eggs.
Beat the eggs separately. adding the
whites last.
Peach Salad-Cut ripe skinned
peaches in halves, and place two
=. II
heart leaves. Put a cream cheese
ball in each half. dress with French
dressing or mayonnaise, and serve.
Peach Filling for cake-Beat
cream enough TO measure a cup
and add a cup of powdered sugar
and one cup Of peach pulp. made by
MASKING ripe peaches with fork.
Mix these ingredients gently but
thoroughly, add the juice OF half a
lemon and a little salt, and spread
between layers of fresh cake.
Peach Meringue-Put ripe peaches
which have been uuartered and
peeled into a buttered baking dish,
sprinkle with sugar, and bake until
done. covering If necessary. Then
cover with a stiff meringue. and
bake until brown. Cool gradually TO
keep the meringue from falling.
Peach Chariotte-Line a mould
with ladyhngers or little strips Of
sponge cake. Slice ripe peaches in
small pieces and put them in a layer
in the mould. Then add a little
orange jelly and let il harden Peel
and add another layer of peaches,
and add another layer of jelly. Con-
tinue until the mould is full. Allow
the jelly 10 harden and chill and
turn out. Serve with whipped
cream.
Peach Cobbler-Make a rich bis
cult dough with eggs and sugar
added, and put it in a thick layer
over deep dish filled with peeled
peaches. Add sugar and butter gen
erously to the peaches, and place
cup in the center Of the dish to hold
the crust in position.
Peach Omelet-Slice enough ripe
peaches to make a cup and sprinkle
them with sugar. Put them at the
back of the stove where they will
warm. Beat four fresh eggs and
add a tablespoon of lemon juice and
four tablespoons OF sugar. Cook in
an omelet pan and when il is brown
on the bottom and set put the
peaches in the center and fold the
omelet. Put on hot dish, sprinkle
with powdered sugar. and serve at
once.
Peach Sponge Cake-A variation
Of peach shortcake is made with a
Ioaf sponge cake. When the cake is
cool, scoop out the center The
small pieces of cake may be used
for a trifie or for charlotte russo.
Fill the cavity with sliced and
sweetened peaches and pile whipped
cream on top.
Peach Tapioea - Peach tapioca
pudding is cold peach dessert that
IS inexpensive and not much trouble.
Soak half a cup of granulated
-apioca in a cup and half of cold |
water for twelve hours. Then add
: pint of hot water and boil for FIVE
minutes. Cook it in a double boiler,
with a little salt, until it is clear.
Simmer a cup of sliced peaches, !
With a little water and sugar, until |
hey are tender. and mix them with
he tapioca. Cool and serve with
:ream.
x T---9