PEACHE . 105 



Peach Pudding.— (Mrs. Rorer.) Rub butter the size of 

 an egg into a pint of floar, add half a teaspoontul of salt 

 and a large teaspoonful of baking-powder. Pare six large 

 peaches, take out the stones after cutting them in halves. 

 Beat one egg till light, add it to the ro^k and pour this 

 over the flour; give a thorough beating and pour into a 

 greased baking-pan. Have the batter about one inch 

 thick. Put the peaches over this, the stone sfde up, fill the 

 hollow places with sugar and bake in a quick oven thirty 

 minutes. Serve hot with cream and sugar. Apples may 

 be used instead of peaches. Peaches should be pared, out 

 in halves and stoned. 



Peacli and Tapioca Pudding.— Boak in a quart of 

 water overnight one large cupful of tapioca and in the 

 morning cook till iS is soft, then add a pinch of salt, six 

 heaping tablespoonfuls of sugar and the juice of one quart 

 of nice peaches stewed soft bat not broken. In a buttsred 

 pudding-dish pour a layer of tapioca then lay in the peach- 

 es and over them pour the remainder of the tapioca. Bake 

 an hour and eat with sweet cream. 



Peacli Dumpling. —Line half a dozen well-oiledjcups 

 with paste and fill them with finely-sliced peaches sweet- 

 ened to taste, cover with more paste, then set them in a 

 pan half fillej with boiling water and bake or steam forty 

 minutes. Turn out on a dish and serve with liquid sauce. 



Peacb. Fritters. —Bsat two eggs with four tablespoon- 

 fuls of sugar, add a small cupful of milk and a large capful 

 ot flour, enough for a thick batter, with a teasp joaf ul of 

 baking powder. Into the batter stir a large half pint of 

 peaches cut fine, and fry in hot fat. 



Peach Cobbler.— Pill a shallow pudding-dish or deep 

 earthen pie-plate with ripe peeled peaches, leaving in the 

 pits to increase the flavor of the fruit. Add cold water 

 enough to half fill the dish and cover the whole with a light 

 paste rolled to twice the thickasss used for pies. Out slits 

 across the middle prick with a fork and bake in a slow ov- 



