UTILIZING THE FRUIT 229 



BAKED PEACHES 



Mrs. Farmer gives directions as follows for bak- 

 ing peaches : 



Peel, cut in halves, and remove stones from six peaches. 

 Place in a shallow granite pan. Fill each cavity with one tea- 

 spoon sugar, one-half teaspoon butter, few drops lemon juice, 

 and a slight grating of nutmeg. Cook 20 minutes, and serve 

 on circular pieces of buttered or dry toast. 



BRANDIED PEACHES 



There are a great many good people in this world, 

 and some of them temperate to a fault, who fancy 

 the flavor of brandied peaches. This is one of the 

 standard methods of preparing this fruit, and need 

 not be allowed to go out of use, though perhaps 

 some other name might be chosen more acceptable 

 to the W. C. T. U. The directions following are 

 from Mrs. Rorer's Cook Book: 



"Take large white or yellow freestone peaches. (They must 

 not be too ripe.) Scald them with boiling water; cover, and 

 let stand until the water becomes cold. Repeat this scalding, 

 then take them out, lay them on a soft cloth, cover them over 

 with another cloth, and let them remain until perfectly dry. 

 Now put them in stone jars, and cover with brandy. Tie 

 paper over the tons of the jars, and let them remain in this 

 way one week. Then make a syrup, allowing one pound of 

 granulated sugar and a half-pint of water to each pound of 

 peaches. Boil, and skim the syrup, then put in the peaches, 

 and simmer until tender. Then take the peaches out, drain, 

 and put them in glass jars. Stand the syrup aside to cool. 

 When cold, mix equal quantities of this syrup and the brandy 

 in which you had the peaches. Pour this over the peaches, 

 and seal. 



PEACH BAVARIAN CREAM 



1 pint can or nine fresh ^ box gelatine, 



peaches, Vz pint of cold water, 



1 pint of cream. 



Cover the gelatine with the water and let soak a half hour. 

 Press the peaches through a colander; if fresh, first stew and 



