228 THE AMERICAN PEACH ORCHARD 



body gets a piece on his plate about as big as a pack- 

 age of corn-flakes ; and a good many folks pour Jer- 

 sey cream over theirs. Doesn't that make your 

 mouth water? Try it. 



PEACH FRITTERS 



Two medium-sized sour peaches, powdered sugar, batter. 



Batter : 1 1-3 cups flour, 2 teaspoons baking powder, %. tea- 

 spoon salt, 2-3 cup milk, 1 egg. Mix and sift dry ingredients, 

 add milk gradually, and egg well beaten. 



Pare peaches, cut in eighths, slice eighths, and stir into bat- 

 ter. Drop by spoonfuls and fry in deep fat. Drain on brown 

 paper, and sprinkle with powdered sugar. Serve hot on a 

 folded napkin. 



PEACH DUMPLINGS 



1 quart of flour, 1 large tablespoonful of but- 



2 heaping teaspoonfuls of ter or lard, 



baking powder, 1 teaspoonful of salt, 



3^2 pint of milk. 



Pare the peaches, but do not take out the stones. Put the 

 pot over the fire with just enough water to half cover the 

 dumplings ; or if you are going to steam them, which is much 

 the better way, have the steamer over the pot, which should 

 be half full of boiling water. Now put the flour into a bowl, 

 and rub into it the butter or lard, then add the salt and baking- 

 powder. Mix well, and moisten with the milk, using more 

 or less, as the flour requires to make a soft dough; that is, a 

 dough that will roll out nicely without being sticky. Take the 

 dough out on a baking board, roll it out about a half-inch in 

 thickness. Now cut out the dumplings or the covering for the 

 peaches with a large round cutter, about the s'zt of a common 

 saucer; put one peach in the center of each piece, add a little 

 sugar, and carefully work the dough over the peach. 



If you boil them, tie each one in a floured cloth, or put 

 them into netted dumpling bags, plunge them immediately into 

 the boiling water, and boil 30 minutes. If you steam them, 

 place them on a dinner plate a little smaller than the steamer, 

 stand the plate in the steamer and steam 40 minutes. Serve 

 on the plate on which they were steamed. Serve hot, with 

 hard sauce or sweetened cream. — From Mrs. Rorer's Cook 

 Book. 



