TWO PEACH RECIPES
Poach Pudding.—This is a delicious pudding for a cold evening and very nourishing. Take 10 or 12 cooking peaches, stone them, and put in basin with two \and .a-half tablespoonfuls of Deniierara sugar and half teacupful of water. Then take 2oz. butter, two tablespoonfuls sugar, two eggs, and three tablespoonfuls flour. Cream butter and sugar, add the eggs and continue beating well. When all is creamy, mix in gradually the flour. Put this mixture on top of the peaches and steam for one hour or one-and-a-half hours. Serve with cream. This pudding can also be cooked in the oven, and is delicious. Preserved Peaches. —If done with care, peaches, which are now in season, will keep in this way for eight months. Make a syrup of three cupfuls of sugar to two cupfuls of water, and when it is dissolved boil for 20 minutes. Have Juhejepeachey ready, either peeled and washed and dried ready for preserving whole. Drop the peaches into the boiling syrup and cook till tender, . testing with a straw. Lift carefully out and bottle/hot. Heat the bottles with a little boiling syrup. Cork down and seal tightly.
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New Zealand Herald, Volume LXXI, Issue 21698, 13 January 1934, Page 7 (Supplement)
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193TWO PEACH RECIPES New Zealand Herald, Volume LXXI, Issue 21698, 13 January 1934, Page 7 (Supplement)
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