68 FRUIT RECIPES 



RECIPES 



PEACHES HALVED (Uncooked) 

 Select large freestones; drop into boiling water for two 

 minutes, then into iced water, and the fruit will easily slip 

 out of the skin. Halve the peaches; remove pits and 

 place the fruit on ice. When ready to serve fill the cen- 

 tres with powdered sugar, or sugar and melted marsh- 

 mallows; join each two halves with short, fine, tooth- 

 picks, and place in the serving dishes or glasses. Pass 

 with them whipped cream. 



PEACH SALADS 



Peaches may be served half and half with bananas, or 

 with almonds (one-fifth almonds), with celery and wal- 

 nuts, or fine-chopped. apple or pear, with French dressing, 

 simple, or flavoured with a cordial. 



PEACH SOUP No. I (Hot) 



Remove skins and pits from twelve ripe peaches and stew 

 the fruit with two or three of the cracked kernels, a cup 

 of sugar, and two teaspoons of sago, till tender and the 

 sago clear. Rub through a sieve then return to the sauce- 

 pan; add half as much claret .as there is juice just before 

 serving. 



PEACH AND PRUNE SOUP 



See Prune Soup No. 2. 



PEACH SOUP No. 2 (Cold) 



Pare, stone, and chop peaches. Sprinkle over them 

 sugar in quantity desired and let stand an hour. To a 

 pint of juice add one-third pint of claret; place in a jug 

 and cover with ice one hour. Serve with shaved ice in 

 glasses. 



