Peach Souffle

Ingredients

• Press canned peaches through a sieve sufficient to make 1 cupful.
• Add 2 tablespoons of the peach juice.
• 1 tsp. lemon juice
• 1 tbsp. gelatin (dissolved in 2 tbsp. cold water)
• 1/2 tsp. almond extract
• 1/2 cup sugar
• 1/2 cup boiling water

Method

1. 1

   When cold, fold into this the whites of 3 eggs beaten until stiff and 1 cup of cream, whipped.

2. 2

   This will keep on ice 24 hours.

Nutrition per serving

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 60. The excerpt below is the record exactly as published.

7/2 cup sugar 1 pint milk 1 lemon rind grated 2 eggs 1 tbsp. butter Beat whites, fold in last. Bake slowly, place dish in pan of water. — Mrs. Chester Cleator. Cranberry Sherbet To 4 cups stewed cranberries ( juice ) add 6 oranges (strained juice), 4 cups sugar. Mix well and pour into freezer. When half frozen, add stiffly beaten whites of 4 eggs. Finish freezing. — Mrs. Logan B. Rudrauff . Clear Pudding 1 cup brown sugar pinch of salt 1 cup water J4 tsp. vanilla and 1 cup 2 level tbsp. cornstarch walnut meats Cook in double boiler until clear, add 1 cup walnut meats and serve cold with cream. — Mrs. Roscoe S. Porter. Carmel Pudding 1 cup sugar 4 tsp. cornstarch pinch of soda 1 cup chopped nuts 2 cups hot milk 1 cup chopped dates pinch of salt 1 tsp. vanilla Place the sugar with a pinch of soda in a dry frying pan on a low fire until the sugar becomes a rich brown liquid. Add 2 cups of hot milk and a pinch of salt. Stir until sugar is thoroughly dissolved. Add 4 teaspoons cornstarch dissolved in a little milk. Cook until smooth. Add 1 cup nut meats, and cup chopped dates and vanilla. Pour into molds and serve with whipped cream. This may be made a day before using. — Mrs. Lc<> Schachtmayer. Boiled Apples Prepare as baked apples. Make syrup of 2 cups sugar and ]/i cup water. Place apples in this syrup. Have real slow fire. When apples are done on the bottom, turn them over. Syrup may be boiled down until thick and poured over apples. — Mrs. George Edwards. —143— Puddings — Desserts Thursday Club Delicacies Chocolate Delight 5 eggs 2 tbsp. cocoa 24 cup sugar 1 heaping tbsp. flour Beat yolks, add to sugar, then cocoa and flour. Fold in well beaten whites. Bake 30 minutes in pan about 8 by 12 inches. When cool spread whipped cream and chopped nuts; fold like jelly cake, put on serving dish, add more nuts and whipped cream to top. Serve on the table. Have hot choco- late sauce ready to pass and use on this dessert. — Mrs. Russell Easom. Chocolate Bread Pudding 2 cups scalded milk Y% tsp. salt lyi cups bread crumbs lA tsp. vanilla let stand 30 minutes 3 tbsp. chocolate add Ya cup sugar Y* cup nuts 2 eggs beaten Melt chocolate. Add Y* cup of sugar to it and enough milk to pour — then add mixture together, add vanilla and nuts, Bake in slow oven 40 to 45 minutes. Serve hot with whipped cream. — Mrs. Willard Hagc. Peach Souffle Press canned peaches through a sieve sufficient to make 1 cupful. Add 2 tablespoons of the peach juice. 1 tsp. lemon juice 1 tbsp. gelatin (dissolved Y\ tsp. almond extract in 2 tbsp. cold water }i cup sugar and Yx cup boiling water When cold, fold into this the whites of 3 eggs beaten until stiff and 1 cup of cream, whipped. This will keep on ice 24 hours. — Mrs. Harry Malcolm. Chocolate Pudding Into yolks of 5 eggs beat one cup of sugar thoroughly. Put one cup Ghirardelli chocolate and one cup sweet milk on stove and cook clowly until thick. Let cool and add eggs. Dissolve 1 pkg. Knox's gelatin in tbsp. cold water, then add one cup boiling water, add slowly to mixture, beating hard and coi> stantly. Beat whites and add. Beat hard again. Chill and serve with whipped cream. — Mrs. Jack Focrster. —1-14— Thursday Club Delicacies Puddings — Deserts Cream Puffs 1 cup boiling water

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