Evening star., 1941-08-28
British Housewives Successfully Meet the Food Raonng Difficulties
Fresh Fruit
Plentiful
Family's Favorite
Makes Delicious
Summer Dishes

It's "open season" for fresh
peaches. Enjoy the markets abund-
ance by serving sliced peaches with
cream and sugar, and generous
slices of white cake. Place peaches
between halves of split biscuits and
top with whipped cream for short
cake. Serve them up In . cobbler
or pie.
Another peach dessert, peach
crisp pudding. Is first cousin to
brown betty. Bread cubes make it
crisp; sugar makes it sweet, and
peaches make 1t fruity. Bake this
golden pudding in individual baking
dishes for attractive servings.
Peach dumplings are q warming,
old-fashioned dessert for cool days.
Fasten pastry around each sugar.
sprinkled peach half, forming tri-
angle, and bake on a cookie sheet.
During the baking, nuts, cinnamon
and peach juice blend into luscious
sauce. Serve warm with cream.
Peach cinnamon cake, unlike up
side-down cake, has peach halves
right on top as well as some Of the
fruit folded into the batter. For
all its grand appearance, peach Gin
namon cake touches the pocketbook
lightly during peach season. 1t is
delicious plain, or with lemon sauce
or whipped cream.
Canned peaches may be used in
place Of fresh peaches in these
recipes, so all three may be bright
desserts to top OF . menu at any
time OF year.
PEACH CRISP PUDDING.
u cup butter.
"a cup sugar.
4 cups bread cubes (about five
slices.
2 cups diced peaches and juice
(apricots or pineapple may be used
1 tablespoon lemon juice.
Cream butter and sugar together
Add bread crumbs to sugar mixture
and blend well. Mix fruit and lemon
juice with the bread. Pour into
creased individual baking dishes
and bake in moderate oven (375 de.
grees F.) IS minutes. Garnish with
peaches and whipped cream if de-
sired. Serve hot. Yield: Six servings
| PEACH DUMPLINGs.
2 cups sifted flour.
l teaspoon salt.
2 teaspoons baking powder.
n cup shortening.
1a cup milk.
4 tablespoons sugar.
2 tablespoons chopped nuts.
\ teaspoon cinnamon.
2 tablespoons butter.
20 small peach halves.
/ tablespoon lemon Juice.
Sift flour, salt and baking powder
together. Cut or rub in shortening
Add milk to make soft dough. Turn
out on lightly Toured board and
roll Is inch thick. Cut into 3-inch
squares. Cut each square diagon-
ally, forming 2 triangles. Mix sugar,
nuts and cinnamon together. Place
peach half on triangle, sprinkle
with sugar mixture and dot with
butter. Top with other peach half
and add lemon juice. Pull the three
corners of dumping up over peach
and seal. Bake In moderate oven
(375 degrees F0 about 80 minutes
Serve hot or cold with cream. Yield
About 10 three-inch dumplings.
| PEACH CINNAMON CAKE.
cup shortening.
y cup sugar.
teaspoon vanilla.
2 eggs.
cups sifted flour.
2 teaspoons baking powder.
"a teaspoon salt.
"a cup milk.
cup sliced peaches, well drained
Topping:
y teaspoon cinnamon.
tablespoon sugar.
] tablespoon butter.
Cream shortening and sugar to.
gether until light and fluffy. Add
vanilla. Add beaten eggs. Sift
-four. baking powder and salt to-
gether and add to creamed mixture
alternately with milk. Fold in 3.
cup Of the peaches. Pour into paper
lined square pan (8x8x2 ilIcnes)
Arrange remaining peach slices on
top of ha.ter. Sprinkle with nix
ture Of cinnamon and sugar. Dot
with butter. Bake In moderate
oven (375 degrees F. about a
minutes. Serve warm with cream
or lemon Juice. Yield: One cake
8x8X2 inches.