103 PKUITS AND HOW TO USE THEM. - 



THE PEACH. 



" Like balls of gold 

 The peaches seemed, that had in Are been rolled." 



The peach season, short though it is, is full of delight 

 for the lovers of this rich fruit. Like the apple it belongs 

 to the order Rosacea but unlike that fruit it is very per- 

 ishable. There are many sub-varieties of the tv70 princi- 

 pal varieties, Freestones and CJlingstones, which are used to 

 a great extent, not only when fresh, but when dried, evapo- 

 rated or in cans. 



The Nectarine, which is vrithont doubt derived from the 

 peach, is covered with a smooth skin. It is more delicate 

 than the parent fruit and, if anything, more delicious. 

 The Nectarine may be used in the place of the peach in 

 all recipes wherever the latter is mantioaed. So may the 

 Apricot. 



Peaches are best eaten peeled, sliced and slightly sugared. 

 Sweet cream is a wonderful addition . 



Baked Peaclies, No. 1— Wipe the peaches so as to take 

 away the surface and paek them in a small stone jar. Fill 

 about two-thirds full and nearly cover the fruit with, water. 

 Scatter sugar over them and bake in a slow oven, from one 

 to three hours, according to the condition of the fruit 



Baked Peaches, No. 2.— Rub clingstones with a flannel 

 cloth to remove the down, and arrange them in a stone iar 

 which must not be quite filled. Pour over them enough 

 water to one-third fill the jar and bake in a slow oven two 

 hours. Before they are done pour over them one cup of 

 sugar dissolved in a little boiling water. 



