The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-09-03
Peach Desserts
Peach cobbler

of firm peaches, sliced in the usual
way, of medium thickness. Use one
cup of sugar, one-fourth cup of wa
ter. Bring to boil and let boil for
a few seconds. Add peaches and
simmer slowly while making the pas
try.
Line sides of pan or baking dish
with pastry. Carefully lift out
peaches and form layer on bottom
dot with butter, add another layer
until all is used. Cover top with pas
try, make a generous slash in center
both ways, bake in moderate oven 80
to 40 minutes.
Either strips of pastry or a little
flour may be put between each layer
of peaches to thieken the liquor.
Peach Dainty
l quart sliced peaches
| cup sugar
2 egg yolks
2 tablespoons butter
pint whipping cream
Pinch of salt.
Cream the sugar, butter and yolks
together. Add the whipped cream,
salt nnd sliced peaches. Serve over
angel or sponge cake. This recipe
serves eight.
Peach and Cantaloupe Salad
Mix lightly together one cup cubed
peaches, two cups diced cantaloupe,
one t, TT apples, cubed, and one cup
celery. Serve with a salad dressing
made by adding half cup of sweet
cream, beaten stiff, to one cup may
onnaise. The dressing must be used
the da, it Is made. This makes eight
to ten servings.
Peaches Windsor Style
For each serving prepare flat
round pieces of sponge cake halt
an inch thick and little larger
around that half cooked peach.
Hollow the pieces of cake a little
in the center, that each may take
half a cooked peach. Fill the CEN
| tiers of the peach with orange mar
malade, either plain or mixed with
chopped and Drowned nuts. Set a
second half peach on this SO that
it looks like whole peach. Brush
over the outside with white of egg
and dredge with granulated sugar,
set in very hot oven to glaze.
Serve with sauce in which peaches
were cooked Serve hot or cold.
Peach and Nut Salad
Select three firm peaches, peel and
cut into halves. Fill the peaches
with one cup chopped celery and ONE
fourth cup pecan meats. Chill and
serve on lettuce with boiled dressing.
| This recipe serves six.
Peach Ice Cream
| | quart sweet cream
l quart soft peaches
cups sugar
| l teaspoon vanilla
Peel and mash or put through a
strainer the fresh peaches; to them
add two cups of sugar; to the cream
add the other cup of sugar and vanil-
la. Put cream into freezer or me-
chanical refrigerator and when it be-
gins to freeze add. the fruit. The
amount Of sugar depends somewhat
on the acid of the fruit. Less cream
and some milk make a good cream
but not so rich. This serves 10 to
IL.
Peach Shortcake
2 cups flour.
a tablespoons baking powder.
H II teaspoon salt
ga cup milk
Ia cup shortening.
cups sliced peaches.
Fl Mix dry ingredients, sift. twice
work in shortening and add mill
gradually. Toss on Toured board
top of layers. Serve with whipped
cream. This will serve six.
Peach Sherhet
Ill " cups sugar.
l quart water
4 ! teaspoon gelatin
| cups mashed peaches
1 l lemon
2 oranges
/ Boil water and sugar together TO
five minutes, add gelatin softene
in enough cold water to cover. Whe
mixture is cold add pulp which ha
been mashed through sieve, tn
juice of the lemon and oranges
Freeze. When using a mechanics
refrigerator it is best to stir one
during freezing, and freeze only t
| mush, not solid This makes eigh
servings.