PEACHE3. 103 



Peacli Flummery. — Line the bottom of a glass or porce- 

 lain dish with slices of st_le cake, not more than an inch 

 and a half thick. Make a boiled custard out of a pint of 

 milk and the yolks of four e^g?, and j list before serving 

 pour it over the cake. On this spread a thick layer of peeled, 

 sliced and sugared peaches, and over that a meringue made 

 of the whites of four eggs beaten stifE with four tablespoon- 

 f uls of sugar. 



Peach and Apple. — ^When peaches are scarce they may 

 be used to flavor twice their quantity of apples. The latter 

 fruit should be mellow and delicately flavored. Peaches 

 and apples ought to be sliced thinly, piled in layers with 

 powdered sugar and served at once with or without 

 whipped cream.. 



Peach. Custard. — Press a few etewed or canned peaches 

 through a sieve, using from five to eight, according to size, 

 and add a pint of new rich milk. Stir this into three well- 

 beaten eggs, whites and yolks together, with half a cupful 

 of sugar, and bake in a deep pie-plate lined with paste. 



Peach Manloca Pudding.— Stir iuto two cupfuls of 

 milk four tablespoonfuls of manioca and let this come to a 

 boil. Then mix in two beaten eggs, two tablespoonfuls of 

 sugar, two more cupfuls of milk and a trifle of ]em.on peel 

 or fresh grated rind. Peel and slice a dozen peaches, 

 sprinkle with sugar and pour over the manioca, the whole 

 to bo baked in a buttered pudding-dish. 



Peach Bread- Pudding.— Pour boiling water on a 

 pint of fine stale bread or cracker-crumbs and stir in a 

 tablespoonful of melted butter. Let it stand till it has 

 thoroughly soaked. Into it stir two well-beaten eggs and 

 half a cupful of sugar. On the bottom of an oiled pudding- 

 dish put a thm layer of batter and over it a layer of sliced 

 peaches. Dredge with sugar, then cover with batter again. 

 Continue until the dish is full having batter at the top. Eat 

 with sweetened cream. It is a good way to cook sour or 

 late hard peaches. 



