70 FRUIT RECIPES 



spoonful of peach jam or chopped, fresh peaches, and fold 



over, forming half circles or "half moons." Pinch edges 



together and bake well. Any fruit may be substituted 



for peaches. 



PEACH FRITTERS 



Pare and halve peaches, sprinkle with sugar, and roll 



in powdered macaroons (or fine, stale cake crumbs) before 



placing in the frying kettle. When brown drain, roll in 



sugar, sprinkle with a few drops of maraschino, and serve 



hot. 



PEACH TART No. i 



Line a pie pan or baking-dish (bottom and sides or sides 

 only) with a sweet, short biscuit dough and bake well. 

 When brown fill with uncooked, sliced peaches; place 

 lattice strips of the paste across the top and bake in a 

 quick oven till the strips are brown. 



PEACH TART No. 2 



Line dish as above, baking brown; fill with peach sauce 

 or the uncooked pulp ; finish with the lattice work and brown 

 quickly. 



PEACH TART No. 3 



Make as above, either method, substituting meringue 

 or whipped cream for the lattice strips. 



PEACH TARTLETS 



Line (and bake) little tart shells; fill with peach mar- 

 malade. 



PEACH COBBLER 



Peel ripe peaches, halve them, and fill a deep earthen 

 baking-dish with them, leaving in a few of the pits to give 

 flavour. Half fill the dish with ice water , sprinkle sugar over 

 the peaches, then place over them a sheet of light but thick 



