Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-30

When buying peaches it should he
remembered that 1t is always rather eX-
pensive to buy them in very small guam
titles. unless one Ia selecting few
handsome specimens for fruit CEN
terpieces While they are plentiful and
not too many to buy at one time. even
If the family Is small, as 1t is so easy
to make d few preserves, q few giasse.;
of delicious conserve, or to can several
lars of the fruit, in addition to making
peach Shortcake and other good things.
Peaches differ greatly in size, color
ing and flavor. Two common claSsifica-
tions are yellow and white, referring
to the flesh. not the skin. and into free
stone and .clingstone. In the freestone
variety the pulp separates easily from
the large, rough kernels when the peach
is cut or broken. In the clingstone va
riety the pulp clings to the kernel at
every point. The freestones are, OF
course, easier to eat and to cut up. The
fuzz on the peach. which Is objection
able to many people. can be rubbed of
with cloth before serving.
If you eat for breakfast saucerful
Of peaches of the average size, with
four tablespoonfuls of cream and two
teaspoonfulS of sugar, and accompany
or follow this with bowl of cereal and
a slice OF buttered toast, you will have
a nourishing and delicious breakfast
While most of us will agree that dish
Of fine peaches can scarcely be improved
upon hy being served with dressing, 1t
is also true that peaches are not all
perfect enough to be served plain and
1t Is always well to have variety, es-
pecially when q fruit or other food is
served at close intervals in order to
take advantage of plentiful market.
Fried peaches are good for change
Use large, ripe peaches peel them, cut
in halves, and remove the stones. Heat
a saucepan, melt two tablespoonful of
butter. and place in the peaches, ker-
mel side down. Fry slowly until brown,
or for about Ave minutes, then turn and
fry for five minutes longer. Remove to
a hot platter, place one-fourth tea
spoonful of sugar in each, and leave
in the hot oven for five minutes. or
until the sugar is melted. A little strip
may be added If liked. These are de-
licious with meat.
Peach RamekinS.-Cook half a cup
full of rice in milk with one-fourth CT
a cupful of candied orange peel and
half a teaspoonful of salt until the
kernels are soft. Then stir in one
fourth cupful of sugar. Half fill some
buttered ramekins, place two peach
halves in each one. add little more
of the whites Of three eggs. three table,
spoonfuls Of powdered sugar, and q
few drops Of orange extract Brown
in q moderate oven and serve with
orange sauce II liked. A large baking
dish may be used instead Of the
ramekins.
Peach Saskatchewan one quart Of
peaches, crack, and remove a few kerr
nels from the pits, put these with the
peaches, and cook in Ave cupfuls OF
water until the fruit is soft. When
cool, press through sieve and meas
ure Ave cupfuls OF juice and pulp.
Add two and one-half cupfuls OF sugar,
half a cupful Of lemon juice, and one
teaspoonful of powdered gelatin which
has been dissolved by soaking in a
tablespoonful of cold water and then
over boiling water. Whip the white Of
an egg until stiff and add. Freeze.
Aprieots may be used in the same way.
Peach jelly.-Soften one teaSpoonful
of gelatin in one tablespoonful of cold
water and dissolve in one tablespoonful
of boiling water. Add one and one
half tablespoonfulS OF sugar, three table
spoonfuls Of peach juice, and one tea
spoonful OF lemon juice. Pour into
wet mold and chill. Any fresh or
canned fruit juice may be used. Dec
crate with the fruit. If fresh pine.
apple juice is used, it should first be
heated to the boiling point, or the jelly
will not stiffen.
Peach Jelly Sauce-This is an ex-
cellerlt sauce to serve with a bread,
rice, or cottage pudding, Put a glass
full Of peach jelly in one-fourth cupful
OF hot water and melt 1t on the stove.
While this is melting, heat one table,
spoonful OF butter in A pan, stir one
tablespoonful of flour into 1t. and then
stir the melted jelly into this until 1t
is smooth. Serve hot with pudding.
cake or custard.
Peach Jam.-Cook the following in
gradients together until thick as mar
natade and clear: Two and ore-fourth
pounds OF peaches cut into small pieces.
one pound of white sugar, six whole
allspice. one cracked peach seed. one
inch of ginger root. half a cupful OF
peach juice, half teaspoonful Of whole
cloves, one teaspoonful of cinnamon
bark. and one sprig OF mace Tie the
spices in cheesecloth bag and re-
move before putting the jam in Jars.
Pack hot in hot jars and seal at once
or process.
Peach Jam Filling-To make deli
cious cake filling beat the whites of two
eggs until very stiff Add teaspoonful
of vanilla and then slowly beat in two
tablespoonful of rather thick peach
JAM Put the filling between cake lay
ers and on top and let stand until the
top glazes over.
Peach and Orange Marmalade.-Put
80 peaches and thre eofanges with the