UTILIZING THE FRUIT 23I 



this. Put the remainder of the white filHng over the top of 

 this cake, then another layer of peaches. Now place the re- 

 maining cake on top of this, press down lightly, dust the top 

 over with powdered sugar, and it is ready for use. — Mrs. 

 Rorer's Cook Book. 



PEACH AND CANTALOUPE COCKTAIL 



Cut the ends off Gem, Jenny Lind, Rocky Ford or any good 

 musk melon ; remove the seeds ; fill with cubes of peaches 

 nice and ripe, adding other fruit if desired, such as bits of 

 pineapple, orange, apple, etc. ; cover with French dressing 

 made with lemon juice; add a dash of nutmeg and a tea- 

 spoonful of fine currant jelly to each melon; serve very cold 

 in crushed ice. In prohibition states these melons sometimes 

 get a big spoonful of sherry each just before coming to the 

 table. 



PEACH SHERBET 



At the soda fountain one often encounters peaches 

 and near peaches, sometimes as dressings for college 

 ices, sometimes in other forms. Peach ice cream as 

 usually prepared is not a howling success, but peach 

 sherbet can be made so as to satisfy the criticism of 

 the best palate : 



Let best peaches, say Waddell or Late Crawford, ripen 

 thoroughly on the tree. They should be just as soft as good 

 peaches can get without spoiling. Peel and stone a peck of 

 these fruits, handling very carefully. Put them into an ice 

 cream freezer with about one-third their weight of sugar and 

 nothing else. Stir them thoroughly while freezing. Here 

 you have a most delectable dessert. It should not be frozen 

 too stiff, though tastes vary at this point, and everyone should 

 please his own. 



PEACH MERINGUE 



Pare and stew one dozen peaches, and press through a col- 

 ander to remove the stones. Line two deep pie dishes with 

 plain paste ; sweeten the peaches to taste ; fill the dishes even 

 full, and bake in a quick oven 25 minutes. Then beat the 

 whites of six eggs and six tablespoonfuls of powdered sugar 

 to a stiff froth, add a teaspoonful of vanilla. Cover the pies 

 with this meringue about three-quarters of an inch thick, and 



