232 THE AMERICAN PEACH ORCHARD 



>ut back in the oven until a nice brown. Mrs. Rorer's Cook 



put oa 

 Book. 



PEACH SPONGE 



y*, box of gelatine. 1 pound of sugar, 



1 pound of peaches, Grated rind of one and juice 



3 eggs, of two lemons. 



Y-2. pint of boiling water, 



Boil the sugar and water until clear, take the scum from the 

 surface. Pare the peaches, and slice them into this syrup. 

 Stew until tender. Cover the gelatine with cold water and 

 let it soak while the peaches are stewing; add the gelatine to 

 the peaches when they are done, then press the whole through 

 a sieve, add the rind and the juice of the lemons, and stir until 

 cold and slightly thickened. Beat the whites of the eggs to 

 a stiff froth, stir them into the peaches and beat until cold 

 and thick, then pour into a mold to harden. Make a vanilla 

 sauce from the yolks of the eggs. Serve the sponge in a des- 

 sert dish, with the sauce poured around it Mrs. Rorer's Cook 

 Book. 



JELLIED PEACHES 



Soak two ounces of gelatine in a cup of cold water. Boil 

 a cup and a half each of sugar and cider, and the rind of one 

 lemon, for 10 minutes ; pour the syrup over the gelatine. Put 

 a layer of sliced peaches and blanched almonds in the mold ; fill 

 with the syrup; chill; garnish with whipped cream. Con- 

 solidated Library of Modern Cooking & Household Recipes. 



PEACH CANAPES 



Saute circular pieces of sponge cake in butter until delicately 

 browned. Drain canned peaches, sprinkle with powdered 

 sugar, few drops lemon juice, and slight grating nutmeg. Melt 

 one tablespoon butter, add peaches, and when heated, serve 

 on cake. Miss Farmer's Boston Cooking School Cook Book. 



ICED PEACHES 



Any good peaches may be easily iced by dipping first in the 

 beaten white of an egg, then in sugar finely pulverized, and 

 again in egg, and so on until you have the icing of the de- 

 sired thickness. Peaches should be pared and cut in halves, 

 and treated in this way. 



