SUCCULENT SUGGESTIONS

Wairarapa Times-Age, 21 February 1939, Page 8

SUCCULENT SUGGESTIONS

FOR HOT. DAYS. Hot days call for cool sweets, and fruit is the general favourite of all. Peaches are now at their best and housewives will find many new recipes here worth adding to their cookery book. Peach Baskets. Take J pint of milk, large tin of peaches, l£oz crushed tapioca, sugar, vanilla, small piece apple and banana, 1 or 2 glace cherries and almonds, angelica. Strain the syrup from the peaches—there will be about half a pint put it into a saucepan with the milk. Sprinkle in the tapioca, and cook until tender and the mixture thick and creamy. Keep it stirred occasionally; When ready draw aside and add sugar and vanilla to taste. Turn into a dish and leave until cold. Then arrange some of the peaches—cut side uppermost—on the tapioca mixture. Cut up half of one of the remaining peaches, and mix with a few pieces of apple, banana, almonds, and glace cherries. Fill the cups with this prepared fruit, and fix a handle of angelica over each. For the handles, cut the angelica into long strips. Scalloped Peaches. Take one tin peaches, bread crumbs, lemon juice, butter, sugar. Choose a flat fireproof dish, butter it well, and arrange halves of peaches on it, round side upwards, and fill up the spaces with bread crumbs. Mix with the syrup from the peaches a squeeze of lemon juice and. a little sugar. Pour over, the peaches and cover with bread crumbs. Place small. pieces of butter all over the top. Put the dish in quick oven, and brown nicely. Serve with cream or custard. Peach and Passionfruit Jam. Take peaches, 1 dozen passionfruit, some lemon juice, 21b sugar. Peel the peaches and cut into slices. Cover with half of the sugar and leave until next day. Boil till tender, then add remainder of the sugar, lemon juice, and the passionfruit, with some of the seeds strained out. Boil one and a half to two hours, or until it sets when tested. Pour into clean, dry, warm jars, and cover. Peach Jam. Take lib peaches, 31b sugar, 2 lemons, loz blanched almonds, four pints boiling water. Wash the peaches thoroughly in cold water. Place them in a preserving pan. Cover with boiling water and soak for twenty-four hours, then cut the peaches into four pieces, and boil for twenty minutes with the lemon juice and rinds. Add the sugar and almonds, and boil quickly for thirty minutes, or until the jam sets, when tested. Remove the lemon rinds after boiling for fifteen minutes with the sugar. Pot and seal the jam and store in a cool place. Peach Jelly. Take 1 tin peaches. 1 packet lemon jelly, 1 gill cream. 1 cupful broken cake, 1 small bottle maraschino cherries. Add enough water, to the peach and cherry syrup to make it up to one pint. Heat this, and use it to dissolve the jelly crystals. Put three tablespoonfuls of cake into custard, glasses (or sundae glasses). Fill half full with jelly. When set, cover with a little cream, and lay on it a peach, with a cherry in the hollow. Decorate the edges of the peaches with cream. Peach Chutney. Take 4 quarts peaches, 2 quarts vinegar, 1 cupful vinegar (extra), I cupful finely chopped onion, | cupful sugar, jib chopped raisins, loz white mustard seed, 2oz powdered ginger root, 1 teaspoonful salt, teaspoonful paprika, 2 tablespoonfuls grated lemon rind, 3 tablespoonfuls lemon juice. Peel the peaches, remove the stones, and cut in large pieces; add the two quarts of vinegar and cook gently until peaches are soft. Add the additional cupful of vinegar, along with all the other ingredients. Mix well, and cook slowly, until it is thickened. Pour into hot, clean jars and seal at once.