PEACH DUMPLINGS
Make a dough of a quart of flour and a pint of milk, or water, a
tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
add a piece of compressed yeast, which has previously been dissolved in
water. Let the dough raise for three hours. In the meantime make a
compote of peaches by stewing them with sugar and spices, such as
cinnamon and cloves. Stew enough to answer for both sauce and filling.
When raised, flour the baking-board and roll out the dough half an inch
thick. Cut cakes out of it with a tumbler, brush the edges with white of
egg, put a teaspoon of peach compote in the centre of a cake and cover
it with another layer of cake and press the edges firmly together. Steam
over boiling water and serve with peach sauce. A delicious dessert may
also be made by letting the dough rise another half hour after being
rolled out, and before cutting.
Compote of huckleberries may be used with these dumplings instead of
peaches, if so desired.
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PART THE THIRD
Three pints of flour, sifted. Two tea-spoonfuls of salt. Four table-spoonfuls of the best brewer's yeast, or six of home-made yeast. Half a pint more of warm water, and a little more flour to mix in before the kneading. Mix the salt with t... PARVE COOKIES
To one pound of flour take one teaspoon of baking-powder, four eggs, one-quarter pound of poppy seeds, three tablespoons of oil, two pounds of sugar and a little salt; knead not too stiff and put on tins and bake in hot oven till a nice brown. (Do not let... PARVE, COOKIE AND PIE DOUGH
Sift into a mixing-bowl one and one-half cups of flour and one-half teaspoon of baking-powder. Make a depression in the centre; into this pour a generous half cup of oil and an exact half cup of very cold (or ice) water; add pinch of salt, mix quickly wit... PASSOVER CURRANT FRITTERS.
Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with moist sugar; these are often made in the shape of small balls, and fried and served ... PASSOVER FRITTERS.
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a spoonful of orange flower-water, and fry of a light brown; the flavor may be varied by substituting a few beaten almon... PASSOVER PUDDING.
Mix equal quantities of biscuit powder and shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce of candied peels, and fine well beaten eggs; make these into a stiff batter, and boil well, and serve with a sweet sa... PASTRY
1 cup water 2 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons lemon or orange juice Boil water, sugar and cornstarch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired. ... PASTRY
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four pieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook slowly 2 hours. Add 1 quart w... PATE-DE-FOIE-GRAS IN ASPIC
1 pint of cooked chopped chicken 1/2 pint of milk 2 level tablespoonfuls of butter 1 teaspoonful of salt 1 level tablespoonful of flour 1 tablespoonful of granulated gelatin 1 saltspoonful of white pepper 1/2 pint of cr... PATTY SHELLS
2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne 1 cup cold diced chicken Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill p... PEA PURÉE
Pick over and wash two cups of dried peas. Soak them over night or for several hours in cold water. Put them on to boil in three pints of fresh, cold water and let them simmer until dissolved. Keep well scraped from the sides of the kettle. When soft, nib... PEA SOUP
1 lb. Split Peas--3d. 2 Onions and 1/4 Head of Celery--1d. 1 oz. Butter or Dripping--1d. 2 Carrots 2 doz. Peppercorns 3 quarts Water--1d. Total Cost--6d. Time--Four Hours. Wash the peas well in cold water, and put them into a saucepan with... PEA SOUP
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager. The bones and remains of cold fowls, such as turkey and chicken: or game, such as partridges, woodcock, etc.; two carrots; two small onions; one head of celery; one turnip; one-half tea cup ... PEACH
1 pint of strong black coffee 1/2 cupful of sugar 1/2 pint can of condensed milk 1 teaspoonful of vanilla Add the sugar to the hot coffee, and stir until it is dissolved; add the milk, using water enough to rinse out the cans; add the vani... PEACH BUTTER
Weigh the peaches after they are pared and pitted. Allow a pound of sugar to a pound of fruit. Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently. In half an hour put in the remaining sugar. Now watch carefully, stirring almo... PEACH COCKTAIL
Fill the glasses with sliced peaches; cover with orange or lemon juice; sweeten to taste; add a little shaved ice and serve. Apricot and cherry cocktails may be made in the same way. ... PEACH COMPOTE
Pare the fruit, leave it whole and put on to boil with sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish. Boil the syr... PEACH CORDIAL
Take a quart of fresh mushrooms. Peel them and cut off the stems. Season them with pepper and salt. Put them in a sauce-pan or skillet, with a lump of fresh butter the size of an egg, and sufficient cream or rich milk to cover them. Put on the lid of the ... PEACH CREAM PIE
Line a pie-plate with a rich crust and bake, then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels added to them. Whip one cup of rich cream, sweeten and flavor and spread over the peaches. Set in ice-chest until wa... PEACH CREAM TARTS
One cup of butter, and a little salt; cut through just enough flour to thoroughly mix, a cup of ice-water, one whole egg and the yolks of two eggs mixed with a tablespoon of brown sugar. Add to the flour in which you have previously sifted two teaspoons o... PEACH DUMPLINGS
Make a dough of a quart of flour and a pint of milk, or water, a tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar; add a piece of compressed yeast, which has previously been dissolved in water. Let the dough raise for three hours. I... PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander). Let cream and milk come to a boil; add sugar, and cool; add peach pulp, and freeze. FROZEN ORANGES. Rub the rinds... PEACH JELLY
Pick the grapes from the stems, wash and drain them. Mash them with a spoon. Put them in the preserving kettle, and cover them closely with a large plate. Boil them ten minutes. Then pour them into your jelly bag, and squeeze out the juice. Allow a pint o... PEACH KUCHEN
Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coffee cake dough which has been rolled very thin and set in a warm place to rise. Then pare and quarter enough peaches to cover the dough. Lay the peaches in rows and... PEACH MARMALADE
Thinly pare ripe peaches. Cut in quarters and remove pits. Place peaches in a preserving kettle with 1/2 cup of water; heat slowly, stirring occasionally. When fruit has become tender mash not too fine and to every three pounds of peaches (weighed before ... PEACH PIE, No. 1
Line a pie-plate with a rich pie-crust, cover thickly with peaches that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding; sugar and cover with strips of dough; bake quickly. ... PEACH PIE, No. 2
Pare, stone, and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, t... PEACH PUDDING
In a large mixing bowl whip to a cream two eggs, three tablespoons of sugar, and two tablespoons of butter. To this, after it is well beaten, add a saltspoon of salt and half a grated nutmeg. Stir these ingredients well into the mixture; then stir in a cu... PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of sugar, one tablespoon of butter, a little salt, one teaspoon of baking powder, and two cups of flour. Place in oven, and... PEACH SHORTCAKE
Make a sponge cake batter of four eggs, one cup of pulverized sugar, a pinch of salt and one cup of flour. Beat the eggs with the sugar until very light. Beat until the consistency of dough and add the grated peel of a lemon, and last the sifted flour. No... PEACH SPONGE
From MRS. JAMES R. DEANE, of California, Lady Manager. Three ounces pineapple, cut in discs; three ounces sifted flour; three ounces sugar; two ounces butter; one-half pint of milk; yolks of three eggs; whites of four eggs. Melt butter in a stew pan, add ... PEACH SYRUP
This is very nice for all kinds of griddle cakes. Use the peelings of your peaches when you are through canning and preserving. Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water. When soft, str... PEACH TAPIOCA
One cup of tapioca soaked in 1 quart of cold water several hours. Place in stew-pan, set on stove and cook until clear. Add sugar to taste and 1 pint can of peaches. Boil two or three minutes, remove from range and pour into the dish in which it is to be ... PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clea... PEACHES
Peel fine, ripe freestone peaches. Cover plentifully with pulverized sugar, and serve with whipped cream. The cream should be ice cold. Peaches should not be sliced until just before dining, or they will be very apt to change color. ... PEACHES MELBA
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream. Make a little well in the centre and fill the space with rum and sherry mixed. Allow four tablespoonfuls of rum and six of sherry to each half dozen cups. ... PEANUT AND RICE CROQUETTES
To one cup of freshly cooked rice allow one cup of peanut butter, four tablespoons of minced celery, one teaspoon of grated onion, one tablespoon of canned tomatoes, and salt and pepper to taste. Mix well; add the white of one egg, reserving the yolk for ... PEANUT BISCUITS
Sift together 2 cups flour and 3 teaspoonfuls baking powder. Add 1 egg, 1/2 cup sugar, 1/2 cup peanuts and pecan nut meats, mixed (run through food-chopper), 1/2 cup sweet milk, 1/2 teaspoonful salt. Beat sugar and yolk of egg together add milk, stiffly b... PEANUT BRITTLE
3 cups brown sugar 1/2 cup molasses 1/4 cup water 1/4 cup vinegar 4 tablespoons butter 1 teaspoon vanilla extract Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and vanilla. Cook 3 minutes. Cool on buttered pans and break int... PEANUT BUTTER
When peanuts have been blanched, are cold, dry and crisp, run them through a food chopper. Do not use the _very finest_ cutter, as that makes a soft mass. Or they may be crushed with a rolling pin. Season with salt, spread on thinly-sliced, buttered bread...