Table and Kitchen

New Zealand Herald, Volume LXXV, Issue 22949, 29 January 1938, Page 7 (Supplement)

Table and Kitchen

| All correspondence for this column must be addressed | | Headers' Exchange, Lady Editor, Herald Supplement

Delicious Dishes with Peaches and Plums

TJEACHES and plums are now becoming plentiful, and as they do not keep long one needs to liuiko the very most of them whilo the opportunity lasts. Hero are some delicious ways of serving them. Peach Fritters. —Peaches, 4oz. selfraising flour, li gills milk, 1 teaspoon custard powder, icing sugar, lemon. Peel peaches, cut in halves, remove the stones. Sprinkle with little sugar and lemon. Make the batter with flour, milk and custard powder. Heat well. Dip peaches into the batter, then drop into boiling fat. Fry till golden brown. Drain well on paper. Servo at once on paper d'ovley. Sprinkle with icing sugar and garnish with slices of lemon. Plum Honeycomb.—Half pint lemon jolly, 1 cup plum pulp, 1 stale sponge cake, carmine, essence of almond. Make the lemon jelly, and when beginning to set add the finely-crumbed sponge cake, plum pulp, almond essence or finely-chopped almond. Add some carmine to make a nice shade. Pour into a wetted mould and leave on ice till set. Unmould carefully. Serve on a glass dish garnished with whipped cream.

sugar to taste. Leave until beginning to set, when stir up and pour into a wot border mould to set. Turn out, heap the remainder of tlio peaches in the centre, and pour the syrup round. A little cochineal may be added to the syrup before being poured round tlio mould.

Plum Meringue Pudding.— Two pounds plums, 4 tablespoons sugar, 1 tablespoon butter, 2 eggs, extra sugar. Place the plums, after removing stalks and washing, in an enamel saucepan. Add the sugar and about 2 tablespoons water and cook slowly till soft, lhen remove the ♦itones and rub through a sieve. Separate tho yolks and whites; odd yolks and butter to the plum puree. Pour into greased pie-dish and bake in slow oven till set. Beat whites stiffly, add tho sugar. Heap roughly over the pudding, return to the oven to brown slightly. Servo hot or cold with boiled custard.

Peach Trifle. —Take lib. of cooked jjeachos, 1 dozen small sponge-cakes, lose, almonds, 2 eggs, 1 pint milk, 2 tablespoons castor sugar, vanilla essence, jam. crystallised cherries, angelica, 1 tabloNppon cornflour. Blanch and chop the almonds, split spongecakes in halves, spread with jam, and sprinkle with nuts. Join together and place in a dish to form a ring. Soak with the peach syrup, and heap the peaches in tho centre of ring. Boil milk and thicken slightly with the cornflour blended with a little cold milk and a pinch of salt. Cook for a few minutes, then pour on the beaten egg-yolks, stirring well, add a little sugar and flavouring to taste, and when cool pour round tlie outside of the sponge-cake ring. Before serving, whisk the ep;nwhites to a stiff froth and fold in the castor sugar. Cover the top ol tlio sponge ring with this, and decorate with angelica and crystallised cherries.

Peach Gateau.—Take li eggs, 1 pint milk, vanilla flavouring, 1 tablespoon sugar, 2 tablespoons desiccated coconut, 4 sponge-cakes, peaches. Beat the eggs, and add the heated milk, sugar, coconut, and crumbled sponge-cakes and a few drops of vanilla flavouring. Turn into a buttored mould anil cover

for about thirty to forty-five minutes, or until sot. or else bake gently until sot. When cold, turn out, pour peach syrup round and heap soiuo peaches on top. Servo with cream.

Spiced Peachos. —Take 71b. fruit, 1 pint vinegar, 31b. sugar, 2oz. cinnamon, Joz. cloves. Scald together sugar, vinegar, and spices; pour over the fruit. Let it stand for twenty-four hours, drain off, scald again, and pour over fruit, letting it stand another twenty-four. Boil all together until fruit is tender. Skin it, and boil liquor until thickened. Pour over fruit and set away in jars. Plum Sauce. —Six pounds of plums, 31b. sugar, 3 pints vinegar, 1 teaspoon cayenne, 1 teaspoon salt, Joz. all-spice, Joz. cloves, handful bruised gingor. Boil all tho ingredients well together till the stones separate. Strain through a colander. Bottle and cork tightly. Peach Junket.—Take 3 ripe peaches, 1 quart milk, ilb. sugar, 1 junket tablet. Soak and remove the skins from the peachos and place them in a glass dish. Dissolve a junket tablet in a tablespoon of cold water. Put a few tablespoons of milk in a saucepan, add tno sugar, and stir till dissolved. Add the remainder of the milk, and heat till blood warm— no more. Take at once from the fire, add the dissolved tablet, and pour quickly over tho fruit. Do not disturb till tho milk has set, then put in a cool place. Servo with custard and whipped cream heaped on top llipe yellow peaches (slipstonc) should be u*ed for this dessert.

Peach Blancmange.—Take 3oz. castor sugar, i pint milk, £ lemon, soz. gelatine. cooked peaches. Pub sufficient peaches through a sieve to give about half a pint of pulp. Dissolve tho gelatine in a saucepan with half a gill of peach syrup and strain it into the peach pulp. Stir in tho juice of tho lemon, then add the milk very carefully and