PEACH AND WALNUT DUMPLINGS

Press, Volume CI, Issue 29931, 19 September 1962, Page 3

PEACH AND WALNUT DUMPLINGS

Here is a very easily made hot sweet including one of those jars of preserved peaches we begin to use more freely when the days lengthen and the summer fruits begin to come in sight ahead.

Peach and Walnut Dumplings have an unusual egg and crumb shell and are baked in individual servings in deep muffin pans or individual ovenware dishes. Any left over may be served with cream for a cold sweet. Ingredients: 12 battled or tinned peadh halves 6 walnuts 2oz butter J teaspoon cinnamon | cup fine brown breadcrumbs 1 egg 2 tablespoons sugar. Method: Over gentle heat. melt butter and add cinnamon and fine browned breadcrumbs. Take out about one third and divide out over the bottoms of six muffin tins or individual ovenware dishes, pressing out to coat the bottoms and sides. Drain peach halves well place a piece, round side down into each. Place a whole walnut or ■watout pieces into the hallow and place another peach half on top. Beat 1 egg with 2 tablespoons sugar and add the remaining crumb and butter mixture. Divide out placing a spoonful of the crumb mixture on each peach and spreading with a knife to cover the tops completely. Bake about half an hour at 400 degrees.

Dundee Cake

A West Coast reader recently asked for an almond-eovered Dundee Cake. Here is a traditional recipe.

Ingredients: i Boz butter Boz sugar ( 4 eg gs , Boz flour | i teaspoon salt I 12oz sultanas ' 12oz currants 6oz chopped peel. ’ A few glace cherries ] loz chopped almonds , loz whole almonds t 1 teaspoon lemon juice I 1 teaspoon baking i powder Method: Cream butter and ' sugar and beat in eggs. Add i fruit, and flour sifted with I baking powder and salt. Add I chopped almonds and mix 1 through. Turn into a welllined eight-inch cake tin and j stud the top in a neat design , with whole blanched almonds, j Place in She oven at 350 i degrees reducing heat after I half an hour and bake about 1 two hours in all. J

Apple Custard Shell Apples and custard fill an attractively arranged bread and butter shell to make the most popular family pudding of the week. If you preserved jars of apple puree the whole preparation of this most attractive hot sweet is a nutter of momenta only. If not. peel and stew apples wit h a very little water to make about three cups of thick puree and let it grow cold before using. Any of this sweert left over is very nice cold. Ingredients: 10 slices fairly thin bread and butter cut into triangles 1 large jar or equivalent quantity of apple puree 2 eggs 1 cup milk 2 tablespoons sugar Grated nutmeg Method: Butter ten slices of fairly thin bread and cut into triangles (quarter of sandwich loaf slice size). Butter an ovenware dish and lay in the pieces butter side up to cover bottom and stand up with a 'row of peaks right ncund the sides. Turn the apple puree in. Beat eggs witli 2 tablespoons of sugar and a small pinch of salt. Whisk In 1 cup milk and pour over the apples. Dust with nutmeg. Bake at 400 degrees about i of an hour.