The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1931-09-18
CHEAP PEACHES
INVITE FREE use
(From Co. Agt. Hart)

to the fullest extent OF hOmemak
ers, says the Bureau of Home &c
onomics, U. S. Department of Ag
riculture. In the city markets thu
prices are attractive enough tt
warrant a liberal use of peaches
in the daily diet. For those wht
have access to the orchards, the
peaches can be bought 81 cheapl,
by the bushel that it is a real in
ducement to do some canning ant
preserving.
Most children, at some time Oh
| other, have wanted to eat a peach
kernel only to be told that it was
poison. Peach kernels smell SC
much like almonds that it would
seem that they, too, were edible
just as they come from the stone.
The reason for this similarity is
a natural one, for the wild almond
is the ancestor Of the peach, the
cultivated almond and the nectar
inc. Just where the peach, as we
know it, was first grown is not
known. But it has been cultivated
in Persia and China from time i'm
memorial. The Arabian Nights
make frequent mention of peaches
along with other foods, perfumes,
jewels and fabrics in which its
characters delighted. Even then it
could not have been the delicious
fruit it now is, for though the in
tervening centuries the varieties
have been continually improved to
their present luscious stages.
Fresh peaches are a source Of
vitamins A, B, and c and, in min
eral content, rank higher than
many popular fruits.
Because peaches a be raised
successfully in all temperate eli
mates they are available in Aug
ust in all parts of the United
States. The common varieties r
usually classified as white and
yellow fleshed and both types are
divided again into freestones and
clingstone. The use to which the
peach is to be put determines the
choice of variety. For instance,
the white clingstone peach that
appears in the markets in the lat
summer makes the best pre-
serves and pickles. 1t holds it's
shape and does not cook up so
readily as many of the other
kinds do. Jams and marmalades,
on the other hand, require varie-
ties which do break apart easily
when cooked. The yellow freestone
is usually preferred for canning
and broiling.
Peaches lend themselves to
such a variety of uses that they
can be served three times a day
ind yet not be monotonous. Fresh
sliced peaches for breakfast are
lot dependent on cream for their
Many persons prefer
hem just as they are without eth
IT sugar or cream. The natural
iweetness and flavor of the fruit
S sufficient in itself to tempt the
.ppetite. Although the flavor of a
'each is not so distinctive that
ne needs to acquire a taste for
!, yet its delicate freshness is
Of transforming a medi-
ere dish into something quite del
Sliced peaches with vanil-
/ ice cream, peach ice cream or
,e cream and peach mousse are
OF new by any means But they
ain rather than lose in popular
y and favor by this very fact. {
Broiled peaches are something
ew to many persons but they are f
asy to prepare, inexpensive and y
e excellent when served hot
18th fresh or with cured pork or g
wi. AS a dessert they may be f
ten either hot OF cold. Peach t
shortcake, dumping pie, f
Id peach ice cream are 5 varia- il
ms of out national dessert which t,
e economical. Peaches may be n
practically any kind of pudding S
lich calls for fresh fruit. A II
rticularly delicious one is peach fl
pioca pudding which can even d
served to the two year olds. Il
When the fruit must be bought, p
e bureau is hesitant at suggest h
: a sweeping program of can a
lg or preserving. All costs must ST
considered. The fruit itself is Il
sntiful and low in price, espec-
ly if it can be obtained either
the orchard or in markets near 2
|, source of production. And T.
n SO large a part of the country 2
gagged in raising peaches this
er canning operation in itself,
luding sugar, must be carefully ne
mated. Then if it seems to be
'nomical there are many ways th
t peaches can be preserved for ha
when the fresh fruit is gone. a
n addition to canned peaches ga
bureau includes in this group a
recipes, one for marmalade and an
serves, peach butter and pick or;
peaches. There are some new re-,
,hods OF preparation outlined ma
some of these recipes, some of an
CHI are quite different from the an
ablished ways of preparation.