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 bake until a rich
brown. Serve with cream.
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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... PEANUT BUTTER BREAD
2-1/2 cups flour 1/2 cup graham flour 1/4 cup sugar 1 teaspoon salt 1 cup walnuts or raisins 4 teaspoons Dr. Price's Baking Powder 1 egg 1-1/2 cups milk Sift dry ingredients together. Add raisins or nuts chopped not too fine; add beaten egg to milk and ad... PEANUT COOKIES
One pint of roasted peanuts, measured, after being shelled. Rub off the brown skin, run through a food-chopper. Cream together 2 tablespoonfuls of butter, 1 cup of sugar. Add 3 eggs, 2 tablespoonfuls of milk, 1/4 teaspoonful of salt and the chopped peanut...