Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-08-12
Mrs. Wilson Varies
Peach Desserts
This Is the Season for This
Tempting Fruit, but 1t
Should Not Be Served in the
Same Manner Every Time
nv MRS. NJ. A. WILSON


nv MRS. NJ. A. WILSON
r,,,r.ont. 1885,. by Mrs. N. 4. WILSON. An
o0'~'~ rtohts reserved
,,up pesch season lasts but a few
weeks, and yet this delicious fruit,
.s.t came TO US from the Persian gar
Inns has many real possibilities. Many
SS.milies enjoy the peach daily, and
sould eat 1t in the same dessert almost
.very day.. Variety Is the real spice
sst'iI,fe. 70 for this reason have gath
Q, Oh ~, some unusual dishes made from
nesches for this season.
Peach Suet D,Implinss
Chon sufficient suct fine to measure
three. quarters cup.
place in mixing bowl
Three cups OF rour,
Ono teaspoon of salt.
Thy,c teaspoons of baking posoder,
rhr.s tablespoons of sugar.
s;st twice to blend, and then rub the
.,sSnared suet into this -four. Use
p p.vsn tablespoons Of cold water to form
sawoh roll out in an oblong sheet,
eSoSt one quarter inch thick, spread
sh;ckiy with thinly sliced peaches, dust
sitb cinnamon, and spread one cup Of
Sroyvn sugar over the peaches. roll as
~ ielly roll, take care to tuck In the
snds securely. Lift to pudding cloth,
and tis in loosely, plunge In large kettle
~ boiling water, and cook for thirty
minutes. Turn on hot dish, and serve
Tth peach vanilla sauce.
Peach Vanilla ssucs
Place in saucepan
Z Too cups OF odter,
Ono ond one-halt cups Of saeur,
Ssccn tablespoons Of oornstdroh.
Stir TO dissolve the starch, and bring
10 boiling point. cook for five minutes,
! then add
and cook for ten minutes. remove from
ths stovs and add
on toblsspoon Of oo~'Ilo sstruct.
Peach Rico Custard
Wash one quarter cup Of fice, and
cook until soft and the water absorbed,
IN two and one-half cups Of boiling
Turn tho prepared rice in buttered
casserole, and cover with three. inch
layer Of thinly sliced peaches.
Place In small bowl
Three cups Of milb,
Three quarters cap Of sv1ar,
+, One halt teaspoon Of nutmeg,
One-halt teaspoon OF solt,
Yolks Of three eggs.
Ono .ohole cog.
Whip up hard to blend in the eggs,
and turn over the prepared rico and
peaches, bake IN slow oven for forty
minutes.
Make a meringue with the whites Of
the three eggs and one half cup of
sugar. Pilo on tho custard, and brown
IN hot oven.
Peach Fritters
Select firm ripe peaches, pare and
place In bowl and sprinkle six peaches
with one-quarter cup OF sugar.
Place in mixing bowl
One and one half cups Of fosr,
One-hat teaspoon OF salt,
Too teaspoons of baking posoder,
One tablespoon Of melted butter,
One cup of milk,
Ono egg.
Heat to smooth batter, and then dip
the prepared peaches in this batter,
ter. Fry a golden brown in smoking
NV io'' Sei'0 Will 'ho pcaSn Nouiiia
sauce.
Peach Cobbler
This is an old Southern favorits, and
one all the family will enjoy. Line an
oblong pan with plain pastry, having
the pastry fit clear to the top of the
pan. Place an inch wide strip Of pastry
about the edge to re-enforce.
Place a thick layer Of sliced peaches
In the bottom Of the pan and then
sprinkle three quarters cup of sugar
over the peaches.
Sprinkle one-half cup Of fine bread
crumbs over tho sugar and dust with
little cinnamon. Dot with two table,
spoons of butter, bake in hot oven for
twenty minutes; now reduce tempera-
ture Of tho oven to slow, and pour the
eobbler.
Place in small bowl
0ne oap Of 0sllh
ydlks OF tsoo sgos.
kosr tablespoons Of sugsr,
I>oo seb!espoons OF melted batter.
Seat hard to blend and pour over the
eeoolei, dust well with nutmeg and bake
Until tho custard sets. The whites OF
Ge two eggs and one-haH cup Of sugar
whipped to meringus.
Try This Novel Dessert
racs layer Of thinly Liced peaches
IL rasa compete, sprinkle with sugar,
yen place layer Of coconut, now Z layer
q ninly sliced bananas.
nepeat, making two layers deep.
Make meringue with whites Of two
4Is and one-half cup Of sugar, and
p1lo on top, sprinkle thickly with coco
nue, and garnish with slices Of peaches.
tee dish can bs prepared in the indi-
NQudl 1herbet or mndaA cnna