Table and Kitchen

New Zealand Herald, Volume LXXVI, Issue 23263, 4 February 1939, Page 7 (Supplement)

Table and Kitchen

Delicious for Dessert and Preserves

JJOLIDAYS or no holidays, peaches * and plums insist on ripening at their appointed time, and demand attention to be turned into jam and preserves and dessert dishes if full use is to he made of them before their short season is over. Here are a few suggestions —first, for a few delicious sweets: Scalloped Peaches Take one tin peaches, bread crumbs, lemon juice, butter, sugar. Choose a flat fireproof dish, butter it well, and arrange halves of peaches on it, round side upwards, and till up the spaces with bread crumbs. Mix with the syrup from the peaches a squeeze of lemon juice and a liwle sugar. Pour over the K aches and cover with bread crumbs, ace small pieces of butter all over the top. Put the dish in quick oven, and brown nicely. Serve with cream or custard. Peach Jelly Take lib. peaches, 1 packet lemon jelly, 1 gill cream, 1 cupful broken cake, 1 small bottle maraschino cherries. Stew the peaches in a little water with sugar to taste, and add enough water to the peach and cherry syrup to make it tip to one pint. Heat thife, and use it to dissolve the jelly crystals. Put three tablespoons of cake into custard glasses (or sundae glasses). Fill half full with jelly. When set, cover with a little cream, and lay on it a peach, with a cherry in the hollow. Decorate the edges of the peaches with cream. Peach Meringues Take 4 large ripe peaches, 8 shortbread biscuits, 1 egg white, 1 tablespoon' castor sugar, jam. Peel the )>eaches, cut .in half, and remove the stones. Cook in a small quantity of water, with sugar to taste. Drain the peaches from the syrup, and place one half on each biscuit, cut side upwards. Whisk the egg white to a stiff froth, then fold in the castor sugar. Put the meringue into a forcing- bag. with a rose tube fixed in the bottom of it, and force it out to form a horder all round each peach. Put in a cool oven to set, and slightly brown the meringue, and when cold "serve with a little jam on top of each peach. Peach Chutney

Take 4 quarts peaches, 2 qufirts vinegar, one cup vinegar (extra), } cup finely chopped onion, * cup sugar, lib. chopped raisins, loz. white mustard seed, 2oz. powdered gin<rcr root, 1 teaspoon -salt, i teaspoon 'paprika. 2 tablespoons grated lemon rind, 3 tablespoons lemon juice. Peel the peaches, remove the stones, and cut in large pieces; add the two quarts of vinegar and cook cently until peaches are soft. Add the additional cup of vinegar, along with all the^ other ingredients. Mix well, and cook slowly, until it is thickened. Pour into hot, clean jars and seal at once. Dried Peach Marmalade Two lb. peaches, loz. butter, Boz, sugar. Place the peaches in a large vessel and soak, then skin them. Cut into quarters, then place them in a large pie dish with the sugar and butter, and set in a cool oven. Cook until tender, pass through a, sieve, and use for filling turnovers, topping trifle, or for sandwiches. Peach Jam Take lib. peaches, 31b. sugar, 2 Jemons, loz. blanched alniond6, four pints boiling water. Wash the peaches thoroughly in cold water. Place them in a preserving pan. Cover with boiling

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Make the Most of the Peaches

water and soak for 21 hours, then cut tho peaches into four pieces, and boil for 20 minutes with the lemon juice and rinds. Add the sugar and almonds, and boil quickly for -'SO minutes, or until the jam sets, when tested. Remove the lemon rinds after boiling for 15 minutes with the sugar. Pot and seal the jam and store in a cool place. Peach and Passiorifruit Jam Take l?iIb. peaches, 1 dozen passionfruit, some lemon juice, 21b. sugar. Peel the peaches and cut into slices. Cover with half of the sugar and leave until next day. Boil til] tender, then add remainder of the sugar, lemon juice, and the passionfruit. with some of the seeds strained out. Boil one and half to two hours, or until it sets when tested. Pour into clean, dry, warm jars, and cover.