The Washington times., 1928-09-17
FOOD
FAC
BY ANN PAGE
Director or A.. q r.. Bureau of
Home Economics

+ Z 4 T y +
The fall brings us its contribu.
lion of fruits which we enjoy as
much as we have enjoyed the sum:
amer fruits. Peaches are usually. It
their best, grapes are coming into
market. Pears and apples tempt us
and the fall melons which divide
honors with the June melons are
with us.
Peaches and cream" have an
attraction OF their own and need
nothing else to make perfect
breakfast dish or luncheon or din,
ner dessert. They can. be elabor.
ated very easily by combining them
with other things. First OF all
there is q peach shortcake which
Is almost as good as Its well known
sister OF the strawberry family.
Then there is peach cake with
angel food or sponge cake as BASH.
for sliced peaches and cream. A
grating of orange rind over this
IA q delicious addition. We put
ice cream between two pieces Of
cake. dress them with sliced peaches
and a cherry or two and We have
I4llxuroD dessert.
Right Thing for Dessert
Al combination Of sliced peaches
and Ice cream and meringues IL
lust the right thing for q party
dessert. A small ball Of vanilla ice
cream or OF lemon Ice should pc
nut between two small kisses. "
The sliced peaches which have been
allowed to stand d few minutes
after they have been sugared are
then used as q sauce. You may, also
use q little whipped cream with
this as garnish.
! Peach Meiba is a famous dessert
which should nave the ripest u
small peaches for It's perfection. "A
small peeled peach il put in lllt
center OF a bed OF Ice cream and
over this is poured strained rasp'
berries. The original recipe Dc.
nands fresh berries but the canned
ones are often used. Often q slice
III sponge cake Is tlsed as 4 fonnda-
lion for the ice cream.
Cooked Peaches
Then there are the many good
dishes made from cooked peaches.
One OF my favorites Is fried peac hes,
which doesn't sound nearly AZ good
as 1t is. For a quick luncheon dess
sert or to serve with a meat curse
you will find nothing better.
Just cut the peaches into halves
and cook in butter In q heavy fry.
ing pan first with the skin side
down until brown and then turn
and cook the other side q few min.
utes. Then sprinkle with sugar and
cook until 1t melts. This makes q
syrup with the butter and should
be poured over the fruit when II -
served very hot.
Cut five peaches in halves and re:
move the stones but not the skins.
Melt two tablespoons of butter in .
frying pan and place the halves in
the pan with the cut side down.
Cook until soft, basting with the
butter. Turn and fry on the other
side for a few minutes. add more
butter as needed. Sprinkle with
one-half cup grannlated sugar and
cook until the sugar melts.
Peach CObbIer
Some people prefer peach cob
bier or peach roll to short cake.
The same dough Isl used for these
desserts but the peaches are cooked
with it. This gives a very different
flavor For the cobbler the peaches
are sliced in the baking dish COW
cred with sugar and dotted with
butter. The dough forms a cover.
For the roll the paste should Re
basted occasionally with the syrup
as it cooks out.
If peaches are plentiful and there
fore cheap you may like to put up
few cans or you may like to make
your own spiced peaches. A very
good recipe for the latter is: Pare
one peck of peaches and stick each
peach with three or four cloves.
Cook four pounds of brown sugar,
a quart of vinegaL and two ounces
of stick cinnamon together twenty
minutes. Cook the peaches one.
fourth at time in the syrup until
soft. Pour into jars or crooks and
seal.