Fruit recipes

Line a dish with stale sponge cake dipped in sherry, and heap on this pared, halved peaches. Spread a meringue over the top and brown quickly by placing the pudding dish in another which is partly filled with ice water. In this way the top will brown without heating the peaches. Serve with cream. PEACH KISSES Pare, halve, and remove pits of ten large peaches. Make a syrup of one pint sugar to half a pint of water and cook till it strings from the spoon. Dip the peaches (on a wire spoon) into this then set them away to chill. Whip stiff the whites of. four or five eggs with five tablespoons of powdered sugar. Have ready a saucepan of boiling water and into this drop the meringue by spoonfuls, cooking for two minutes, removing with flat skimmer carefully to a plate from which these kisses can be placed in the centres of the peach halves. Sprinkle chopped almonds over them and set on ice. PEACH MOUSSE AND RUSSE To each cup of peach pulp (fresh or canned) allow a heaping teaspoon of gelatine (two cups of pulp make a generous quantity). Dissolve gelatine in one-third cup of cold water, then place over steam to dissolve, and strain into the peach pulp. Sweeten well, add a tablespoon of lemon juice and a little raspberry or strawberry syrup. Coat the lining of a fancy mould with a tablespoon of melted gelatine, then pour in the mousse, pack well, cover with ice, and freeze six hours. Make the Russe in similar manner but fold in at the last a pint of whipped cream and the grated rind of a lemon instead of the lemon juice. Use also a little almond flavouring. (These may be used as filling for a mould lined with vanilla ice cream.) PEACH SOUFFLE & Peel and rub seven or eight fully ripe peaches through a sieve; stir into them a cup of powdered sugar and the beaten yolks of three eggs. Whisk together for eight minutes. Set aside until the whites of six eggs are beaten stiff, then fold carefully into the peach and egg mixture; turn the whole into a soufflé dish, sprinkle with sugar, and bake in brisk oven six minutes. PEACH SNOW, OR PEACH FOAM Make as for Apple Snow. Either fresh or canned fruit may be used. Flavour the sugar and egg with almond or rose flavouring and have all of the ingredients ice cold before mixing. Crush or pulp the fruit instead of grating. CREAM OF PEACH SHERBET Scald a quart of rich milk, dissolving in it a cup of sugar. Let simmer eight minutes, then cool, adding to it when cold a pint of peach pulp sweetened and flavoured. When half frozen add the whites of two eggs whipped, and com- plete the freezing. PEACH ICE Pare and slice peaches and let stand two hours covered with sugar, allowing a pint of sugar for each quart of peaches. Blanch and crack a handful of the pits and add to the peaches. After letting stand strain and to each half gallon of syrup allow a pint of water. Freeze. PEACH ICE CREAM : Pare, stone, and thoroughly mash ripened peaches, and sweeten well. To each quart allow a quart of cream and new milk in equal proportion, scalded. Cool and freeze, adding, when half frozen, a cup of milk in which a few of the bruised kernels have been simmered. FROZEN PEACHES For one can or one dozen large ripe peaches use two coffee cups of sugar and a pint of water. Break the peaches slightly, mix with the water and sugar, and let stand half an hour, stirring once in a while to dissolve the sugar. Then add the stiff-whipped whites of three eggs, place in mould and pack in salt and ice for six hours. PEACHES DRIED No. 1 Peel very ripe peaches, slice and string them in the sun, or dry on thin clean boards in oven or fruit dryer. Heat as for dried apples before packing away. PEACHES DRIED No. 2