The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-02-23

4ueIt Only one way 70 prove
that peaches are priceless, and that's
TO try them in some of the dozens
OF recipes which they form the
principal ingredient. Here are some
recipes:
Peach Glow
Dissolve two packages lemon
gelatin in two cups boiling water,
cool and divide in two parts. To
the first part add one cup cold
water.
Arrange about half the drained
fruit from a No. 2 can of sliced
peaches in the bottom of a very
decorative mold, sprinkle one-fourth
cup chopped candied ginger around
on top, and pour in little of the
clear Jelly. When this has set, add
the rest of the jelly, and set in ice
box till solid.
To the second half of the gelatin
add two tablespoons lemon juice
and four tablespoons confectioner
sugar.
When about ready to CONCEAL, fold
in one cup Of beaten cream and
One-fourth cup chopped nuts, and
pour on top of the already stiff
clear Jelly in the mold Chill thor
oughly.
UnmOld and garnish around the
base with the remaining peaches,
whipped cream and mint cherries.
Serves eight.
AmbrOsia de Luxe
Cut peel from two oranges and
one grapefruit, discarding all fiber,
then cut in pieces. Put alternate
layers of orange, grapefruit, one and
one-haf cups of canned sliced
peaches and three-fourths cup
canned moist cocoanut in a dish,
sprinkle one-half cup cOnfectiOner's
sugar over, and squeeze on the juice
of half a lemon Let stand several
hours in the ice box. Serves eight.
Peach and Raisin Pie
Turn the contents of an eight
ounce can of sliced peaches and
one-fourth cup raisins into a sauce
pan. Mix one tablespoon of sugar
with one-half tablespoon of flour
and add to sauce pan with one tea
spoon of lemon juice. Simmer five
minutes.
Line a pie tin one-half the usual
size with plain pastry, pour in the
peach mixture, dot with One-half
tablespoon of butter and cross the
top with narrow twisted strips of
pastry.
Bake In a hot oven, $50 degrees,
for from twenty-five TO thirty min
utes. This pie cuts into three or
four pieces.
Peach Caramel Pie
Put two tablespoons of butter and
four tablespoons of sugar in a skill
let and cook slowly until thick and
brown, stirring constantly to pre-
vent burning.
Add the syrup from a No. 81
can of sliced peaches and then two
tablespoons Of cornstarch Smoothed
with one tablespoon of cold water
and one slightly beaten egg yOlk.
Cook in double boiler until thick.
Arrange the sliced peaches in con-
centric circles in a pc tin lined with
pastry and pour over the caramel
sauce. Bake at 450 degrees for fif-
teeen minutes. or until done. Cool.
Cover with whipped cream. This
pie cuts into six or eight pieces.
Peach Rice Pudding
Boil One-half cup rice for twenty
minutes in plenty of sailed water.
Dash with cold water. and drain.
Add one-half cup milk, one-fourth
cup sugar, one tablespoon butter
and one tablespoon lemon juice.
Beat one egg and add.
Put in a uttered baking dish,
and cover top closely with the we'll
drained fruit from No. l can of
peach halves.
Fill the cavities and spaces be-
tween peaches with raiSinS and
sprinkle confect.oner's sugar thick
ly over all Brown quickly in hot
oven or under broiler flame. Serve
cold with plain cream. Serves six.
Steamed Peach Pudding
Sift two cups flour, four teaspoons
baking powder and one teaspoon
salt Work III four tablespoons
canned vegetable shortening. and
add seven-eights cup milk, or
enough to make soft dough. Drain
we'll the fruit from a No 2l2 can
of peaches. and cut in rather large
slices. Put in bottom of a we'll
battered baking dish.
Sprinkle with two tablespoons
brown sugar and put the dough on
top. Steam fCr one hour. being
careful not to lift cover of steamer