Fruit recipes

Make a dough as for sweet shortcake, adding two eggs, or make with sponge. Roll out the dough half an inch thick and cut with large biscuit cutter. Drop on each a spoonful of peach jam or chopped, fresh peaches, and fold over, forming half circles or ‘‘half moons.”’ Pinch edges together and bake well. Any fruit may be substituted for peaches. PEACH FRITTERS Pare and halve peaches, sprinkle with sugar, and roll in powdered macaroons (or fine, stale cake crumbs) before placing in the frying kettle. When brown drain, roll in sugar, sprinkle with a few drops of maraschino, and serve. PEACH TART No. 1 Line a pie pan or baking-dish (bottom and sides or sides only) with a sweet, short biscuit dough and bake well. When brown fill with uncooked, sliced peaches; place lattice strips of the paste across the top and bake in a quick oven till the strips are brown. PEACH TART No. 2 Line dish as above, baking brown; fill with peach sauce or the uncooked pulp; finish with the lattice work and brown quickly. PEACH TART No. 3 Make as above, either method, substituting meringue or whipped cream for the lattice strips. PEACH TARTLETS Line (and bake) little tart shells; fill with peach marmalade. PEACH COBBLER Peel ripe peaches, halve them, and fill a deep earthen baking-dish with them, leaving in a few of the pits to give flavour. Half fill the dish with ice water, sprinkle sugar over the peaches, then place over them a sheet of light but thick pastry. Pinch this down around the edge, slash the centre crosswise, and prick well. Bake till brown, then serve hot or cold with cream. PEACH PIE With the old-fashioned pie the crust should be first partly baked, as for tarts, then the sliced fruit placed in it, a sprinkling of sugar, flour, and butter added, and the top cover put on, slashed, and the whole well baked. Tarts or cobbler are preferable. PEACH PAN DOWDY, OR PEACH SPIDER PIE Pare and slice the peaches and fill baking-dish (no under crust), sprinkling with sugar, butter,and cinnamon. Cover as for cobbler and bake slowly. When browned remove the crust whole. Place half the peaches on a platter; over them the crust upside down, then the rest of the fruit. Serve with cream. PEACH PUDDING Over a dish of pared, whole peaches sprinkle a cup and a half of sugar and let stand an hour. Drain off the juice and add to it a pint of sweet milk, four well beaten eggs, three-fourths cup of sugar,a tablespoon of butter, melted and rubbed smooth with half a cup of flour, and a little of the milk; add a pinch of salt. Pour over the peaches and bake till brown. This may also be made by first baking the peaches with a pint of water, draining off the juice and using as above. PEACH CUSTARD PUDDING Use large peaches, pare, and remove a slice across the tops; take pits out without breaking fruit; fill hollows with any chopped fruit, as apples or citron, angelica or raisins, adding also nuts if liked. Sprinkle with sugar and a little cinnamon or nutmeg. Make a custard with three beaten eggs and a cup each of flour and sugar. Pour this over the peaches and bake; or, cook the custard; cool; pour over the peaches and serve chilled. PEACH PUDDING STEAMED Mix well a cup of flour and two of breadcrumbs with half a cup of chopped nuts (almonds preferably). Stir in the yolks of three eggs, three-fourths cup of sugar, a little lemon juice, two heaping cups chopped peaches, and, last, the stiff whipped whites of the eggs. Place in buttered mould and steam two hours. Serve with peaches pressed through a sieve and sweetened. PEACH BREAD PUDDING Make as for Apple Bread Pudding. PEACH BETTY Make as for Brown Betty (under Apples). SHERRIED PEACH PUDDING