Peaches in Bloom
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 220. The excerpt below is the record exactly as published.
4 c powdered sugar, ^2 t salt, and beat until thick and creamy. Stir into the mixture % c nut meats chopped fine, spread on salted wafers, brown a moment in the oven. When cool serve. Reserve the yolks of the eggs for use Tuesday evening. Preparing the Meal About 15 m before lunch time put the fat for frying the croquettes on the stove to heat, then make the tomato sauce. Arrange the croquettes made in the morning in a frying basket and lower into the hot fat. While cooking cut the bread and butter, place some marguerites on a plate, chop some ice for the tea. Remove the croquettes from the fat, drain on brown paper, then serve the luncheon. Immediately after lunch prepare the Peaches for dinner and set in a cool place. DINNER Monday Lesson 243 ROAST LEG OF LAMB MASHED POTATOES SPINACH PINEAPPLE AND CHEESE SALAD PEACHES IN BLOOM Roast Leg of Lamb Trim, sear in a hot oven 15 m, dredge with salt, pepper and flour, cook about 1^2 h., basting occasionally. See p. 84 for details. Make gravy if desired. Mashed Potatoes Boil, mash, add about 3 T butter, ^ t salt and 5^ c milk ; p. 15- Spinach Wash thoroughly 2 qts. spinach, using at least 4 rinsing waters, so that it may be free of all sand and grit. Add about 3^ c water, cover and cook slowly until tender. This AUGUST MENUS 397 will not require more than 15 m. Drain, chop finely, add I t salt, dash pepper, and juice of i lemon, or 2 T vinegar. Garnish with hard cooked eggs, cut into sHces. If spinach is not in the market, use string beans, see p. 378. Pineapple and Cheese Salad Cut a pineapple into slices about ^ inch thick, cutting across the fruit. Remove the skin, and also the hard core. Mix I cake of Neufchatel or Cream cheese with an equal quantity of salad dressing, then press this mixture through a sieve over the tops of the pineapple slices. Serve very cold. Peaches in Bloom Cover 4 good sized perfect peaches with boiling water, let stand a moment, drain and remove the skins, which will now easily slip off. Carefully cut in half, remove the stones, and fill the cavity so made, with chopped almonds. Pin the halves together with tooth picks. Sift ^ c pow- dered sugar, cream well with 3 T butter, then add 3 T cream a few drops at a time. Add enough pink vegetable color paste
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