THE PEACH AND APRICOT 69 



BAKED PEACHES 



Pare and place the whole fruit in baking-dish, using 

 sugar generously if the fruit is tart. Add a few bits of 

 butter and half a pint of hot water; sprinkle with chopped 

 nuts and bake till tender. Serve cold. 



STEWED PEACHES 



See stewed apples and pears. 



PEACH SHORT CAKE 



Make and serve as for strawberry shortcake, slicing peaches 

 rather fine, or pulping, and letting stand with sugar over 

 them for an hour before using. 



PEACH SUET PUDDING OR'PONE 



Wash, then dry a pint of dried peaches and dredge with 

 flour. Heat a quart of milk and mix with a pint of Orleans 

 molasses, then let cool. Add to this one-fourth pound 

 chopped suet and four eggs beaten light, a teaspoon each 

 of ginger and cinnamon, and a pinch of nutmeg. Add 

 yellow Indian meal to make a thick batter and into this 

 stir the peaches. Place in pudding cloth dipped in hot 

 water then dredged with flour, leaving room to swell. Boil 

 hard for five hours. (See Apple Pone.) Serve with hard 

 sauce. This, like plum pudding, may be made the day 

 before using. 



DUTCH PEACH CAKE 



Make as for German Apple Cake — No. i. No. 2, No. 3. 

 DUTCH FRUIT MOONS (With Peaches) 



Make a dough as for sweet shortcake, adding two eggs, 

 or make with sponge. Roll out the dough half an inch 

 thick and cut with large biscuit cutter. Drop on each a 



