106 I'E.UITS AND HOW TO USE THEM. 



en about three-foarths of an hour. The peaches should be 

 sugared according to the taste before putting on the crust. 

 Served either warm or cold, the crust should be inverted, 

 after being out into sections, and the peaches piled upon it. 

 Kat wii h sweet C4^aIn. 



Dried Peach Pie. — Soak dried apricots or peaches over 

 night, after first washing them thoroughly, then cook very 

 slowly on the back of the stove fully two hours. Add sugajr 

 to ta«te justas it is taken from the stove. Arrange the 

 pieces and juice, of whish there should be but little, on a 

 deep pie-plate lined with paste, and ei Iher cover with a thin 

 paste or cross the top with narrow twisted strips, diamond - 

 wise. If the fruit fs much broken in pieces sift it, and aft- 

 er baking cover the top with a meringue made with the 

 white ol one egg and one tahlespoonful of sugar, and brown 

 in a mod irate oven. Evaporated peaches are now so del- 

 icately prepared that in winter they maKe a substitute for 

 the fresh fruit. 



Peach Meringue.— To every pint of stewed and canned 

 peaches, sweetened to taste, stir in the beaten yolks of two 

 eggs. Bake in a deep pudding dish fifteen minutes, then 

 cover with the whites of the two eggs, beaten till very light 

 with two tablespoonfuls of sugar. Brown in the oven and 

 serve cold with whipped cream. For. peaches substitute 

 any other stewed fruit at hand if need be. 



Peach Butter.-^Peel and pit very ripe peaches and 

 cook till they become a thick marmalade. Then add a very 

 little sugar and let it set on the back of stone till the fruit 

 is quite solid. Pack in stone jars while hot and keep cool. 



