72 FRUIT RECIPES 



any chopped frtiit, as apples or citron, angelica or raisins, 

 adding also nuts if liked. Sprinkle with sugar and a 

 little cinnamon or nutmeg. Make a custard with three 

 beaten eggs and a cup each of flour and sugar. Pour this 

 over the peaches and bake; or, cook the custard; cool; pour 

 over the peaches and serve chilled. 



PEACH PUDDING STEAMED 



Mix well a cup of flour and two of breadcrumbs with 

 half a cup of chopped nuts (almonds preferably). Stir 

 in the yolks of three eggs, three-fourths cup of sugar, a 

 little lemon juice, two heaping cups chopped peaches, and, 

 last, the stiff whipped whites of the eggs. Place in but- 

 tered mould and steam two hours. Serve with peaches 

 pressed through a sieve and sweetened. 



PEACH BREAD PUDDING 



Make as for Apple Bread Pudding. 



PEACH BETTY 



Make as for Brown Betty (under Apples). 



SHERRIED PEACH PUDDING 



Line a dish with stale sponge cake dipped in sherry, and 

 heap on this pared, halved peaches. Spread a meringue 

 over the top and brown quickly by placing the pudding- 

 dish in another which is partly filled with ice water. In 

 this way the top will brown without heating the peaches. 

 Serve with cream. 



PEACH KISSES 



Pare, halve, and remove pits of ten large peaches. Make 

 a syrup of one pint sugar to half a pint of water and cook 

 till it strings from the spoon. Dip the peaches (on a wire 



