or fresh peaches, and cook twenty mmutes longer. Rub through
a sieve and when cool freeze. Take out beater and stir in pint
cream✪ Frozen Peaches, whipped. Cover and let stand an hour or so. Froaen Apri-
cots are prepared same way.
Pectch Float — Take the whites of four eggs, beaten to a stiff
froth ; stew six peaches until soft enoush to mash^ sweeten to taste✪ Peach Float
and teat in the whites of eggs. Serve cold heaped in a dish. Apple,
Fear and Quince Floats made same.
Peach Tapioca. — Soak half-pint tapioca in cold water two or
three hours,^ set on stove until it Doils, and sweeten to taste. Peel
and slice ripe peaches✪ Peach Tapioca to nearly fill a baking-dish, sprinkle with
sugar, pour the tapioca over them, and bake slowly one nour. Serve
with cream and sugar.
Peaches and Cream, — ^The harder kinds of peaches should be
chopped to the size of strawberries and mixed with sugar two or
three hours before serving. Allow about four ounces sugar✪ Peaches and Cream to a
quart. Soft peaches after peeling are best eighthed or sliced. A
nice way to serve is in large slass bowls ornamented with quarters
of red or vellow peaches neatly placed, and a pitcher of cream with
each bowl separately. If served individually in saucers, pour cream
over only as they are dished up.
Peaches in Marmalade- — Pare and halve four fine, ripe peaches
and let them ^W^ simmsr from five to eight minutes m a syrup
made with third of a pint water and three ounces white sugar, boiled
together fifteen minutes ; lift out carefully into a deep disn, pour
about half the syrup over them, and into the remaining half throw
a couple of pounds more quite ripe peaches and boil to a perfectly
smooth dry pulp or marmalade, with as much powdered sugar as
the fruit may require, adding a little lemon juice✪ Peaches in Marmalade. Lift the other
peaches from the syrup, and reduce it by very quick boiling, more
than half. Spread a deep layer of the marmalade in a dish, arrange
the peaches symmetrically around it, and fill all the spaces between
with the marmalade ; place half of a blanched peach kernel in each,
pour the reduced syrup equally over the surface, and form a border
around the dish with It^ian macaroons, or, candied citron, sliced
very thin, and cut into leaves with a small paste-cutter. The better
to preserve their form, the peaches are sometimes merely wiped, and
then boiled tplerably tender in the syrup before they are pared or
split Half a pint water, and from five to six ounces of sugar must
tnen be allowed for them. If anv of those used for the marmalade
should not be auite ripe, it will be better to pass it through a sieve,
when partially done, to prevent its being lumpy.
Pears. — The Califomia Bartletts are the finest to be had in the
world, and are in market from July till October. The New York
k
300 FBUIT.
Bartletts rank next, and have fiilly as good a flavor, but are not so
■large. The New York Duchess is also a choice pear — ^very fine for
canning — and the Seckle, raised in both New York and California,
is best for pickling. The Pound pear is the largest, but good only
for canning. To serve whole, wash, if necessary, wipe dry, and ar-
range in glass dish with green leaves ; the addition of oranges has
a pleasing effect.
Page 249 · 5 recipe records on this page
Presented as published in 1890. 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
or fresh peaches, and cook twenty minutes longer. Rub through a sieve and when cool freeze. Take out beater and stir in pint cream, whipped. Cover and let stand an hour or so. Frozen Apricots are prepared same way.
Peach Float — Take the whites of four eggs, beaten to a stiff froth ; stew six peaches until soft enough to mash, sweeten to taste and beat in the whites of eggs. Serve cold heaped in a dish. Apple, Fear and Quince Floats made same.
Peach Tapioca. — Soak half-pint tapioca in cold water two or three hours, set on stove until it boils, and sweeten to taste. Peel and slice ripe peaches to nearly fill a baking-dish, sprinkle with sugar, pour the tapioca over them, and bake slowly one hour. Serve with cream and sugar.
Peaches and Cream, — ^The harder kinds of peaches should be chopped to the size of strawberries and mixed with sugar two or three hours before serving. Allow about four ounces sugar to a quart. Soft peaches after peeling are best eighthhed or sliced. A nice way to serve is in large glass bowls ornamented with quarters of red or yellow peaches neatly placed, and a pitcher of cream with each bowl separately. If served individually in saucers, pour cream over only as they are dished up.
Peaches in Marmalade- — Pare and halve four fine, ripe peaches and let them simmer from five to eight minutes m a syrup made with third of a pint water and three ounces white sugar, boiled together fifteen minutes ; lift out carefully into a deep disn, pour about half the syrup over them, and into the remaining half throw a couple of pounds more quite ripe peaches and boil to a perfectly smooth dry pulp or marmalade, with as much powdered sugar as the fruit may require, adding a little lemon juice. Lift the other peaches from the syrup, and reduce it by very quick boiling, more than half. Spread a deep layer of the marmalade in a dish, arrange the peaches symmetrically around it, and fill all the spaces between with the marmalade ; place half of a blanched peach kernel in each, pour the reduced syrup equally over the surface, and form a border around the dish with Italian macaroons, or, candied citron, sliced very thin, and cut into leaves with a small paste-cutter. The better to preserve their form, the peaches are sometimes merely wiped, and then boiled tolerably tender in the syrup before they are pared or split Half a pint water, and from five to six ounces of sugar must tnen be allowed for them. If anv of those used for the marmalade should not be auite ripe, it will be better to pass it through a sieve, when partially done, to prevent its being lumpy.
Pears. — The California Bartletts are the finest to be had in the world, and are in market from July till October. The New York
k
300 FBUIT.
Bartletts rank next, and have fiilly as good a flavor, but are not so ■large. The New York Duchess is also a choice pear — ^very fine for canning — and the Seckle, raised in both New York and California, is best for pickling. The Pound pear is the largest, but good only for canning. To serve whole, wash, if necessary, wipe dry, and arrange in glass dish with green leaves ; the addition of oranges has a pleasing effect.
Records on this page
Frozen PeachesPeach FloatPeach TapiocaPeaches and CreamPeaches in Marmalade