THE DELICIOUS PEACH

Wairarapa Times-Age, 18 January 1941, Page 8

THE DELICIOUS PEACH

TRY THESE DISHES I Wrapped in cotton wool and often] priced at four or live shillings each.' I peaches in England are a rare luxury j seldom if ever enjoyed in the average) i household where no woman who must. budget carefully would dream of in- j ) eluding such a delicacy on her menu. : Yet here in New Zealand where we I | can procure a dozen poaches lor a few) j pence, the majority of us do not make! has much use of them as wc could, and I j because they are so plentiful they arei [not so much appreciated as they should) be. These recipes will suggest ways) of making the most of this lusciou- | fruit while the season lasts. i Peach Jam. ; To every pound of fruit allow .31b of! i sugar. i ; Peel the peaches and cut into slices. I I cover with two or three pounds ot j white sugar and leave all night. Nvx“ i ‘day boil with a little water for half i an hour or until the peaches are tenider. Add the remainder of the sugar heated in the oven. The sugar should be quite hot so that it doesn’t stop the ijam boiling. Boil from 1! to 2 hours ] briskly. The syrup should be rather I i thick when done. Use yelh>w peaches) for making jam. Ptach Betty. Take 3 cupfuls sliced fresh poaches.! i 3 cupfuls of coarse breadcrumbs. '• ’ 'cupful ci melted butter sugar, grated orange peel, nutmeg, cream. Mei; tlte butter and add to the) breadcrumbs, mixing with a fork tin-; ; ti 1 .'.'ell bl< tided Take *h‘- thinly >lieec-: I•: and after j.i.ittiny, .i layer j buttered br> .<derumb< .iit-i a e.r.-ased pudding di>n. p-iaci- in u layer * : th*. ■ Iwuc-hcs. sprinkled with sugar ..ml si grating el orange peJ. C niim.io with; alltrutile labels of peaches and bread-) crumb.-; until all arc used. Cover the) dish and bake one hour. Remove the cover the lasi half-hour to brown 'ho' numbs. Servo hc-t with cream iluv. tir(d with nutmeg. Baked Peaches. Take 6 slipstono poaches, sugar, but-i ter. lemon juice and nutmeg. Peel, cut in half and remove the stones front the peaches. Place in a ■•hallow fireproof dish and fill each cav- i ity with one tcaspoonful of sugar. 1 teaspoonful butter, few drops of lemon juice, and a grating of nutmeg. Cook in a hot oven for 20 minutes and serve n circular pieces of plain sponge cake with cream. Peach Foam. Take -I ripe peaches, ! cupful fine sugar. I egg-white. cl;., . . i ...»

_ Skin and cut the peaches into quar- | tors, put them into a basin and add I the sugar. Beat them together aejd the j I egg-white and go on beating till it j g forms a perfectly smooth cream. Put! into mustard glasses, top with whipped I cream and serve very cold. Empress Peaches. Take 4ozs rice. 4 ripe peaches 207.* [ castog sugar, 4 lablespounfuls red cur-! rant jelly. 11 pints milk, vanilla cs ! I enc< . Cook the rice in the milk in a i ■double boiler with the sugar till tin rice is soft and the mill: has been ab-i sorbed, then add flavouring. Peel and, | halve the peaches and place the fruit' in a baking tin. Cock for a few min-1 tiles in the oven. Heap the rice on ai hot dish and arrange the' cookedj | peaches on top. Put the red curranti I jelly in the baking tin and when it i | dissolved pour over the peaches. Thi-1 swi et can be served cither hoi or cold. Pencil Meringue. Take 4 lafge slipstone pcaches, Hl shortbread biscuits, 1 egg-while, jam.’ 1 tablcspoonful castor sugar. remove the su,ne>. (.'< <■: in a sm: II i quantity of water with sugar to taste | Drain the peache-- from the .vrup ..nd ■ place one on each biscuit. 'cut side] upwards When tb.e egg-white to ; \ still froth, then f. Id m lb.- mp.r. Pul 1 the meringue into an mine. b;.g with a resu or shell tube and force >l out to form a border round each peach Pul] in a cool oven to set and highly ! brown tb.e meringue, ami win n cold : serve with ii'tle jam .n ' of tach l peach. I Peach and PassionfriHf Jam. ; A < .. 1 cut •hem in’..' slices Cover with half of, or. a saucer. Peach Batter Puddm;;. T.J.e pc.-. lw- . i m.t.d i-ti/oi ■ I capful th ' u ;•-;■ ■ : !■-! .‘ til. Pure i.od slice '!. • pc. ih- ! mt buttered ■ * !