130 FEUITS AND HOW TO USE THEM. 



of milk. Pour it immetllately over a quart of ripe peaches 

 peeled, quartered and thickly sprinkled with sugar. It 

 is to be eaten cold. In place of peaches use berries, mel- 

 low pears, apples, jam of any kind or stewed quinces, plums 

 or cherries. 



Peacli-Blossom Cake. — One cupful of powdered sugar 

 and half a capful of butter, creamed together, half a cupful 

 of sweet milk; beat the whites of three eggs to a stiff froth, 

 stir butter, sugar and milk thoroughly together, add the 

 whites, and lastly a teaoupful of flour in which one tea- 

 spoonful of baking-powder and one lialf a teaspoonful of 

 corn-starch have been sifted. Flavor with lemon or peach. 

 Grease cake-tin and line with paper. Bake in a moderate- 

 ly quick oven, and when a straw will pierce the cake with- 

 out sticking, take from the oven and sandwich with finely 

 grated cocoanut and pink sugar. Frost sides and top with, 

 clear icing, and sprinkle this with powdered pink sugar. 



Jam KolL— Beat three j oiks of eggs Ught with one cupful 

 of sugar, then a tablespoonful of milk and the stiffly beaten 

 whites. Stir in one cupful of flour and a heaping teaspoon - 

 ful of baking-powder. Bake in long shallow tins, spread 

 with jelly and roll up and tie the ends while warm. Serve 

 in thin slices. 



Fruit Flummery. — Line a glass dish with thin sponge, 

 or any other kind of plain cake or with lady's- Angers. Over 

 the pieces, just before serving, pour a plain thin boiled 

 custard made with the yolks of three or four eggs. Upon 

 that spread a layer of peeled and sliced oranges, pears, 

 plums, peaches, fruit sauce of anj'kind, such as jam, jelly 

 or marmalade. Cover this with the whites of the eggs beat- 

 en with pulverized sugar to a stiff froth, and eat at once. 



Fruit Tarts. — Line small round or scalloped cake-tins 

 with pastt! rolled thin, and bake. Just before serving, at 

 breakfast, luncheon or tea, fill with any kind of stewed 

 fruit, such as strawberries, raspberries, cherries, currants, 

 plums or xears. Sprinkle with sugar and serve with or 

 without cream. 



