DELICIOUS FOR DESSERT

Wairarapa Times-Age, 27 February 1939, Page 8

DELICIOUS FOR DESSERT

PEACH DISHES. Holidays or no holidays, peaches insist on ripening at their appointed time, and demand attention to be turned into jam and preserves and dessert dishes if full use is to be made of them before their short season is oyer. Here are a few suggestions—first, for a few delicious sweets: — 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 Jelly Take lib. peaches, 1 packet lemon jelly, 1 gill cream, 1. cupful broken cake, 1 small bottle maraschino cherries. Stew the peaches in a little water with sugar to taste, and 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 tablespoons 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 Meringues Take 4 large ripe peaches, 8 shortbread biscuits, 1 egg white 1 tablespoon castor sugar, jam Peel the peaches, cut in half, and remove the stones. Cook in a small quanity of water, with sugar to taste. Drain the peaches from the syrup, and place one half on each biscuit, cut side upwards. Whisk the egg white *to a stiff froth, then fold in the castor sugar. Put the

meringue into a forcing bag, with a rose tube fixed in the bottom of it, and force it out to form a border all round each peach. Put in a cool oven to set, and slightly brown the meringue, and when cold serve with a little jam on top of each peach. Peach Chutney Take 4 quarts peaches, 2 quarts vinegar, one cup vinegar (extra), 1 cup finely chopped onion, A cup sugar, {lb chopped raisins, loz white mustard seed, 2oz powdered ginger root, 1 teaspoon salt, 1 teaspoon paprika, 2 tablespoons grated lemon rind, 3 tablespoons 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 cup 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. Dried Peach Marmalade Two lb peaches, loz butter, Boz sugar. Place the peaches in a large vessel and soak, then skin them. Cut into quarters, then place them in a large pie dish with the sugar and butter, and set yi a cool oven. Cook until tender, pass’ through a sieve, and use for filling turnovers, topping trifle, or for sandwiches. 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 24 hours, then cut the peaches into four pieces, and boil.for 20 minutes with the lemon juice and rinds. Add the sugar and almonds, and boil quickly for 30 minutes, or until the jam seis, when tested. Remove the lemon rinds after boiling for 15 minutes with the sugar. Pot and seal the jam and store in a cool place. Peach and Passionfruit Jam Take 211 b 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.