SOME PEACH RECIPIES.

Dominion, Volume 2, Issue 402, 11 January 1909, Page 3

SOME PEACH RECIPIES.

1 ;Now s 'that peaches' are so:plentifnl the : foilowing*recipes culled .from, an : English paper-, will-be found very useful: — . . ; : '.! .-.: y , . , ..' .•-Many cooks ;.have; an',, idea that .the .peach is too precious aJruit.to be,used in! cobkingj which., of .course, destroys, the exquisite: bloom.- .But;it;must not:be forgottori /.that peaohes. that are. ripe: and in, perfect condi-■ tion .; are. alone, : fit for /eating; nncoolied. , ', .If ■ iserved' uricobked ' the. fruit 'shuld. be, .'s.eht'; to'table on a! ; bed'of leaves. Another niejtlipd' more popular in: America than! on this'side: js'to' halve the, peaches, remove the stones'; .fill' , the 'centres, with; powdered , 'sugar. ''.; The-: two. halves:-are .then joined, and -theyV.'aHi. served: ;with [ whipped-, cream.-':;.; .; ■',- ■-.:..■.;..- ;; Apricots;..rieotarine's,,.and peaches mayVbe served half-and; half., with:, bananas, or -with almonds (one-fifth almonds), with celery arid walnuts,, or apple or pear,, or. with- Fronch dressing.;; ; : ■'■•'..;,; •■'.-'.'.. ;;; : ).; : . : ■!; ': Peaob':friiters are.excellent when made'as follows:— Pare'!-'and'; halve":a., quantity , ;bf' peaches, sprinkle with;'sugar,-then roll thejn. in' powdered! -macaroons, or, fine,' stale. cake. crumbs, before .'placing in;.the! frying, pan. TOen brown,' drain, roll in sugar, and serve] hot; •;■'■"■: v ■:,-;;-: ;; : ' !: : : -' ;'." ';:;!'- ; -'::: J ;; , ; .-'■ Peel ripe peaches, halve -them, and; fill a deep earthenware baking-dish with tb#n, leaving a few of the stones to give fiavpur; Half-.fill the;dish/with ice water, sprinkle sugar over the! peaches, thon-.place over them a sheot of light: but thick pastry.- Pinch this down; over the edges, slash' the centre crosswise,' and prick well. Bake till brown, then'serve hot or cold; with cream; r ■ '* In- inak'ing peach arid custard pudding, use the large-peaches;- pare them, -and ; remove a slice across the' tops, taking the.stories put without breaking the fruit. Fill in the;hol-. lows with any! chopped fruit,: such as apples, citron, or. raisins, adding also nuts if JiKed. Sprinkle with sugar and a little cinnamon or nutnieg. Make a custard with three beaten eggs and; a small cup each of flour; and sugar. Pour this over the .peaches, ; arid' bake, and;serve chilled.; ; ' : •■'<■; ;, Line : a dish with stale sponge cake, apd heap on this halved and pared nectarines: Spread a meringue over the top arid brown quickly by placing the pudding dish in;arjother which is partly filled with ice water. In this way the top willbrowri without heating the nectarine's. Serve with creain.;' ,'■ Progress is killing good humour. drivers are not so gay as the' postillions, - the ancient diligences used to be. And'now: we; have" the chauffeur—dumb, stern, and: worried—replacing .the; loquacious and jovial coachman.—".Figaro," Paris. . ; . • The eweet girl strolled along the block. : The cheeky: dude-remarked: "Ahem!" ;.': '■ Not •dreaming,of the,sudden shock ■ :.: ; ' .i'hat would reward his stratagem! v '■' x, ' '■' The maid;remarked,' with humour grim; .?, "Your coughseema bad. to-day! I'm sure ' •You'd best take this I" arid handed him • A bottle of Woode's Great Peppermint Cure, ■■ - '■.' ; ■:'.:■ ■-..'■ ■■ '". 6