|
Classic
Cook Books
< last page | next page >
page 138
BAKED PEACHES.
Wash peaches which are nearly or quite ripe, place in a deep dish, sprinkle with
sugar, cover, and bake until tender.
STEWED PIE-PLANT.
Make a rich syrup by adding sugar to water in which long strips of orange peel
have been boiled until tender, lay into it a single layer of pieces of pie-plant
three inches long, and stew gently until clear. When done remove and cook
another layer. This makes a handsome dessert-dish, ornamented with puff-paste
cut in fanciful shapes. Use one orange to two and a half pounds pie-plant.
PEACH PYRAMID.
Cut a dozen peaches in halves, peel and take out stones, crack half the seeds,
and blanch the kernels; make a clear boiling syrup of one pound of white sugar,
and into it put the peaches and kernels; boil very gently for ten minutes, take
out half the peaches, boil the rest for ten minutes longer, and take out all the
peaches and kernels; mix with the syrup left in the kettle the strained juice of
three lemons, and an ounce of isinglass dissolved in a little water and
strained; boil up once, fill a mold half full of this syrup or jelly, let stand
until "set," add part of the peaches and a little more jelly, and when this is
"set," add the rest of the peaches, and fill up the mold with jelly. This makes
an elegant ornament.--Miss E. Orissa Dolbear, Cincinnati.
FROZEN PEACHES.
Pare and divide large, fresh, ripe and juicy peaches, sprinkle over them
granulated sugar, freeze them like ice-cream for an hour; remove them just
before serving, and sprinkle with a little more sugar.
Canned peaches and all kinds of berries may be prepared in the same way.--Mrs.
A. G. Wilcox, Minneapolis, Minn.
TO KEEP PINE-APPLES.
Pare and cut out the eyes of a ripe pine-apple, strip all the pulp from the core
with a silver fork, to a pint of this add a pound of granulated sugar, stir
occasionally until sugar is dissolved, put in glass fruit-cans, and turn down
the covers as closely as possible. This will keep a long time.
< last page | next page >
Classic
Cook Books
|
