RECIPES FOR PEACHES.

Manawatu Standard, Volume LX, Issue 53, 31 January 1940, Page 13

RECIPES FOR PEACHES.

With peaches so plentiful in this country during their season, we hardly thing ot them as being a luxury, la .France, however, 1 have often seen one peach priced on a menu at what would correspond to sixpence or more. They are actually offered to you done up in cotton wool, in boxes which have a separate compartment for each. A French friend of mine tells me that her lather sits in his garden during summer afternoons and watches his peaches grow on the sunny wall. He allows no one but himself to pick a precious ball of rosy fruit. Perhaps the favourite slimmer dessert in France is a combination of seasonable fruits such as peaches, pineapple, cherries or strawberries and raspberries tied together with some fine liquor such as cognac, kirsch or a mixture of cordials. This makes a perfect ending to a hearty meal. Grilled peaches. Six poaches 2 tablespoons butter, 1 cup granulated sugar. Halve peaches, remove stones and peel or not as desired. Melt the blitter and place peaches in frying pan, cut side down. Cook until soft, basting with the butter. 1 urn and grill on the other side for a few minutes, adding more butter as needed. Add sugar and cook until sugar dissolves. , Peach pudding. —One quart sliced peeled peaches, 1 cup sugar, i cup water grated orange peel, biscuit dough. Fill a deep pudding dish with the peaches. Add the sugar, water and orange peel, and cook live minutes on top of stove. Place small biscuits on top of the fruit and bake in a hot oven, 10 to 12 minutes. Peach Bavarian cream. —One tablespoon gelatine, 2 tablespoons cold water, 1 cup sliced, crushed peaches, 1 cup cream (whipped), i cup powdered sugar. .Soften gelatine in water for five minutes ; place over hot water and stir until dissolved. Add to peaches; mix well and chill until slightly thickened. Fold in the sweetened cream. Fill one large mould or small individual moulds, and chill until I firm. Unmould and serve with peach sauce. The mixture may he piled in sherbet glasses and chilled. Peach'syrup.—Measure peach skins; cover with water (two parts water to one part skins). Cook about 15 minutes. Strain juice through cheese cloth; measure and add an equal amount of sugar. Cook for about 10 minutes or until syrup is slightly thick. Pour into hot glass jars and seal. Serve with waffles, griddle cakes or French toast. Fresh peach conserve. —Four cups diced fresh peaches, 1 cup crushed pineapple, juice and rind of one orange, juice and rind of one lemon, 2 1 cups sugar. Combine ingredients and cook until thick and clear. Pour into hot glass jars and cool. Makes 010-lit fi-nunce classes.