Perth Amboy evening news., 1923-09-07
Sister Mary Gives
Some New Recipes
For Peach Deserts
WoMANs SISTER MARY

! WOMANS SISTER MARY
Although fresh peaches lack the
valuable minerals found in apples
| they have a definite place among the
tonic fruits. Use them often while
in season.
A delicate tartness is brought out
in cooking peaches which makes
| them peculiarly satisfactory COM
| bined with rice or tapioca. A pud-
ding of this sort precludes the use
of potatoes in a meal. Almost every
woman likes to serve a mean once
in a while that doesn't necessitate
the preparation of potatoes.
Peach cobbler is a simple old-time
dessert economical but delicious. 1t
should follow a light dinner or
luncheon.
Peach CobbIer
Six peaches, u cup sugar, 1 table,
| spoon butter. Batter-One cup
flour, u teaspoon salt, l tablespoon
sugar. 2 teaspoons baking powder,
2 tablespoons butter. water to make
soft dough, 1 egg (yolk). Meringue-
One egg (white), 2 tablespoons
! sugar. l dessertspoon water.
Pare and slice peaches. Put in a
buttered baking dish, sprinkle with
sugar, dot with butter, add four
tablespoons water and simmer, Gov
| cred while making the dough. MIX
| and sift dry ingredients. Rub IN
butter with tips of fingers. Lard
| a be used in place Of butter. In
this case use milk instead of water.
/ Beat egg yolk with one-quarter cup
water or milk. Cut into dry ingred-
lients with a knife. Add more water
or milk as necessary to make a SOFT
dough. an
Spread over peaches and bake 20
minutes in a hot oven. Turn upside
| down on a deep pie or pudding bak-
ing dish. cover with meringue and
| brown in a hot oven. The oven
should be hot enough to color the
meringue in four minutes.
Peach Dumplings
One and one-half cups flour, 3 tea
spoons baking powder, " teaspoon
salt. 1 tablespoon lard or butter,
milk or water to make a soft dough.
Peaches, butter, sugar.
Mix and sift flour, salt and baking
powder. Rub in shortening with
tips of fingers. Cut in liquid with
/ knife. Turn onto a Toured molding
board and roll one-half inch thick.
Cut with a large biscuit cutter. In
the center of each round put half
a pared and stoned peach. Fill cav
| ity with g and a bit of butter.
| Pull the edges of the dough over
the peach. Bake 20 minutes in a
hot oven. Basic with one-half cup
boiling water, 1 tablespoon butter
and 2 tablespoons sugar.
Peach Custard
Four large peaches, l cup broken
! nut meats, IA cups boiled custard'
Pare and slice peaches and put in
serving dish. Sprinkle with nuts, re-
serving a few for the top. Pour Gus
tard over nuts and peaches. Sprin-
kle with remaining nuts and put on
ice to chill.
Custard
One and one-half cups milk, 2
eggs (yolks), 4 tablespoons sugar, "a
teaspoon salt, II teaspoon vanilla, l
teaspoon -four.
Beat yolks slightly with flour,
sugar and salt. Heat milk and beat
into z mixture. Stir until sugar is
| dissolved. Cook over hot water, stir
ring constantly until mixture thick
ems and coats the spoon. Remove
from heat and pour over peaches.
Peach Cup
Four large perfectly ripe peaches
1 pint orange ice, red raspberry
strip.
Pare peaches and cut in halves
Put a half a peach in each sherbet
glass. Fill with orange ice and pour
strip over the whole.
Baked Peaches
Pare and stone peaches. Bake and
serve on rounds of plain sponge
cake. The peaches will bake in 10
or 20 minutes.
(Copyright, 1923. NEA Service. Inc.)