Suedoise of Peach.es.— Boil six ounces
of retined sugar in half a pint of water till it is
a clear syrup. Put into this half a dozen fine
ripe peaches which have heen merely wiped
with a soft cloth, and let them simmer very
gently for si.x or eight minutes. Lift them out
carefully, pare them, split them in halves, and
let them soak for a while in half the syrup.
Into the other half throw two pounds of ripe
jjeaches which have been pared and split inhalves,
and boil them till they form a smooth dry pulp.
Add as much sugar as they require to sweeten
them pleasantly, and also a table-spoonful of
strained lemon-juice to bring out the flavour.
Spread a layer of this pulp at the bottom of a
dish, arrange the peaches upon it, leaving out
three or four of the halves, and fill all the
empty spaces with the pulp. Stick half a
blanched peach-kernel✪ Suedoise of Peaches in each peach, and pour
over all the reduced sj-rup. Garnish the dish
with a border of macaroons or ratafias, or even
of candied peel stamped in fancy shapes. Pile
the unused halves of peaches on the top of the
dish, and serve. When peaches are expensive,
the fruit pulp may be made of apples instead of
peaches. Time to simmer the whole peaches,
six to eight minutes ; to boil the fruit to pulp,
from three-quarters of an hour to one hour.
Probable cost, peaches, very variable. Suf-
ficient for half a dozen persons.
Suet, Beef, for Pie-crust {see Beef Suet
for Pie-crust).
Suet Crust (see Crust, Suet, for Puddings).
Suet Dumpling, Plain.— It cannot be
too strongly insisted upon, and mothers of
families cannot be too fully persuaded that
a certain quantity of fat taken with food
is absolutelj^ necessary to health. Those who
do not take it are psirticularly liable to con-
sumption, and this is specially the case with
j'oung people who are growing rapidly. To
these anxious friends administer fat as a
medicine in the shape of cod-liver oil, but it
matters little in what shape fat is taken, the
effect on the system of dripping, butter, or oil
being exactly the same. Unfortunately, though
one man can lead a horse to water, a" hundred
cannot make him drink, and it is useless to set j
before delicate, perhaps fanciful, persons things
from which, however nourishing and whole-
some, they turn away with dislike and loathing. '
There are families in which every scrap of fat
which is served to its members seated at table j
is left on the plate and thrown to the cat or |
into the dust-bin. This ought not to be. It j
does not often happen, indeed, in households i
where the members of the families are employed
out of doors, but it does when their occupations
are sedentary. We have no right to say an j
unkind word about "daintiness" if those who j
are confined all day long in a close in-door i
atmosphere have not the sharp-set appetite of j
✪ Suet Dumpling, Plain
Page 1923 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Suedoise of Peaches.— Boil six ounces of retined sugar in half a pint of water till it is a clear syrup. Put into this half a dozen fine ripe peaches which have been merely wiped with a soft cloth, and let them simmer very gently for six or eight minutes. Lift them out carefully, pare them, split them in halves, and let them soak for a while in half the syrup. Into the other half throw two pounds of ripe peaches which have been pared and split in halves, and boil them till they form a smooth dry pulp. Add as much sugar as they require to sweeten them pleasantly, and also a table-spoonful of strained lemon-juice to bring out the flavour. Spread a layer of this pulp at the bottom of a dish, arrange the peaches upon it, leaving out three or four of the halves, and fill all the empty spaces with the pulp. Stick half a blanched peach-kernel in each peach, and pour over all the reduced syrup. Garnish the dish with a border of macaroons or ratafias, or even of candied peel stamped in fancy shapes. Pile the unused halves of peaches on the top of the dish, and serve. When peaches are expensive, the fruit pulp may be made of apples instead of peaches. Time to simmer the whole peaches, six to eight minutes ; to boil the fruit to pulp, from three-quarters of an hour to one hour. Probable cost, peaches, very variable. Sufficient for half a dozen persons.
Suet, Beef, for Pie-crust {see Beef Suet for Pie-crust).
Suet Crust (see Crust, Suet, for Puddings).
Suet Dumpling, Plain.— It cannot be too strongly insisted upon, and mothers of families cannot be too fully persuaded that a certain quantity of fat taken with food is absolutely necessary to health. Those who do not take it are particularly liable to consumption, and this is specially the case with young people who are growing rapidly. To these anxious friends administer fat as a medicine in the shape of cod-liver oil, but it matters little in what shape fat is taken, the effect on the system of dripping, butter, or oil being exactly the same. Unfortunately, though one man can lead a horse to water, a" hundred cannot make him drink, and it is useless to set j before delicate, perhaps fanciful, persons things from which, however nourishing and wholesome, they turn away with dislike and loathing. ' There are families in which every scrap of fat which is served to its members seated at table j is left on the plate and thrown to the cat or | into the dust-bin. This ought not to be. It j does not often happen, indeed, in households i where the members of the families are employed out of doors, but it does when their occupations are sedentary. We have no right to say an j unkind word about "daintiness" if those who j are confined all day long in a close in-door i atmosphere have not the sharp-set appetite of j
Records on this page
Suedoise of PeachesSuet Dumpling, Plain