August, 1912 
MAKING THE MOST OF AUTUMNAL 
FRUITS 
By PHEBE WESTCOTT HUMPHREYS 
HE chief of United States Bureau of 
Chemistry announced in a recent lec- 
ture, “There is perhaps no one problem 
which is more important to the people of 
the United States than domestic cooking.” 
He might well have added that one of the 
most important forms of domestic cookery 
pertains not only to the preparation of food 
for immediate use, but also to a thorough 
knowledge of making the most of season- 
able fruits for future use. 
During the month of September the 
peaches and the grapes will demand the in- 
telligent and comprehensive attention of the 
housewife, if she is to understand their 
possibilities in the form of desserts, salads, 
ices and sherbets for present enjoyment, 
and the best methods of conserving their 
richness for Winter and Spring enjoyment. 
UNCOOKED PEACH DESSERT 
There are few fruits more attractive than 
sweet, ripe, juicy peaches when served raw 
for desserts. The plain sliced peaches, 
covered with powdered sugar and served 
with cream, form a favorite dish that is 
quickly prepared. To give variety, the big 
soft peaches may be halved and pared (or 
skinned), the stones removed, and the 
centers filled with almond balls; each half 
set in a shallow white nest made of white of 
egg beaten with powdered sugar. One egg 
will prepare six big peaches, to be served in 
individual dessert dishes. Beat the white 
with powdered sugar until light and stiff, 
then beat the yolk separately, retaining with 
it a little of the white; sweeten with pow- 
dered sugar and flavor with almond paste to 
fill the centers of each; dot the yellow center 
with the icing, then form the white nest of 
icing around each half. Serve very cold. 
Another delicious form of serving peaches 
raw is in gelatine form, for quick dessert. 
Make a plain gelatine, following the direc- 
tions on the box. When partially “set,” 
stir in a good quantity of thinly sliced, well- 
sugared peaches. Have a layer of gelatine 
over the top; set in the ice box to harden, 
and serve with whipped cream. 
PEACH PIE IN VARIETY 
There are many novel ways of making 
peach pie, as healthful as they are meltingly 
delicious. There is no excuse for the in- 
genious housewife to continue in the old rut 
of making plain peach pie with upper and 
under crust, after grandmother’s favorite 
recipe, if there is a dyspetic in the family 
who finds this form of dessert too rich. It 
must be admitted, however, that the two- 
crust peach pie made of flaky tender puff 
paste, and made fat and juicy, with a thick 
layer of ripe, sweet peaches, forms a dessert 
that will delight the most fastidious epicure. 
Then, by way of variety, try the newer 
meringue pie. Line pie tins with a thin 
under crust of puff paste, and bake quickly 
to a delicate brown. Then pare, sweeten 
and hash a quantity of thoroughly ripe 
peaches, well sweetened with powdered 
sugar (a potato masher is a handy imple- 
ment for quick and thorough mashing). 
Heap the crust-lined pie tins with a gener- 
ous layer of the peach pulp and cover with 
the meringue, made by beating a large table- 
spoonful of powdered sugar with each white 
of egg, and spread a thin white coating over 
the entire surface of each pie. 
A peach custard pie is another novelty, 
“invented” by a practical cook who is a 
genius in serving surprise desserts. It is 
made with an under crust of puff paste; on 
this is placed a generous layer of peaches 
sliced quite fine and sweetened; and over 
all is a layer of rich custard. To prevent 
AMERICAN HOMES AND GARDENS ix 
F 
September 
00K had Planting | 
f Ae, 
careful planting 
the next two months. 
Do it when you are 
on your grounds and know so well exactly what trees 
are needed. 
We planted some of these little pines in the picture when 
they were only ten inches high. Do you want 500 or 1000 | | 
such trees? Or do you want a few largetrees, 12to30feet | . 4 
high, right away? We can ship you eitherat once. If you | 
have big trees on your place to move, we can do that. 4 
Run down in your auto and pick out your trees. 
Or send for catalug and make selections. 
Westbury 
Son, Long Island 
Isaac Hicks & 
Papasan ame ages rr areecmrepp 
» : < . 
en i Se 
Plant for Immediate Effect 
Not for Future Generations 
Start with the largest stock that can be secured! 
It takes many years to 
grow such Trees and Shrubs as we offer. 
We do the long waiting—thus enabling you to secure Trees and Shrubs that 
give an immediate effect. 
Fall Price List gives complete information. 
CHESTNUT HILL 
ANDORRA NURSERIES ‘NX patabetenia’ Pa. 
WM. WARNER HARPER, Proprietor 
Do you want good 
information cheap? 
Write to us and we will refer you to a Scientific Ameri- 
can Supplement that will give you the very data you 
need; when writing please state that you wish’ Supple- 
ment articles. 
@ Scientific American Supplement articles are written by men 
who stand foremost in modern science and industry. 
@ Each Scientific American Supplement costs only ten cents. 
But the information it contains may save you hundreds of dollars. 
@ Send for a 1910 catalogue of Supplement articles. It costs 
nothing. Act on this suggestion. 
MUNN & COMPANY, Inc., Publishers 
361 Broadway New York City 
Did Your Berries Pay Expenses This Year ? 
Maybe you made a /z¢t/e money—but you worked mighty hard, 
didn’t you? You can make *zore money next year with less work, if 
you plant the right kinds. You will save one year by planting 
Berries this fall. The plants will be rooted and ready to start early, and 
Berrydale Plants Set This Fall 
Will Bear Fruit Next Summer 
‘Himalaya Berry.—Like a blackberry, but ot a blackberry; strong 
grower; bears first year. ——— 
Golden Drop Gooseberry.—Thin 
skin. Flavor rich and sweet. 4 
Mitting’s Whinham Gooseberry. 
Large. Creamy green when ripe. 
Write today for my Berry Book, 
and get ready to make some money 
next summer. 
BERRYDALE EXPERIMENT 
GARDENS ss 
American Avenue 
HOLLAND, MICH. 7 
: 
wy 
MD ie far’ ss Your rns 4 
AS Make Farr’s Irises Your Friends PP IX 
From March to Late November 
A few plants in a favorite corner of the garden 
will reveal a variety of forms, with colors and mark- 
ings that rival the peerless Orchids. Beginning with 
the Dwarf Irises in March you can have these “ rainbow 
flowers’’ until the Japanese varieties fade under August 
suns, while some rare kinds bloom in late fall. To secure tke 
finest flowers the roots should be set in August or early September. 
The Most Complete Collection of 
Irises and Peonies in the World 
Year by year I have added to my gardens until now I have 
all the best German, Japanese, English and Spanish Irises, and 
a collection of Peonies unsurpassed in Europe or America. If 
you want to know more about my hardy perennials—and | am 
sure you do—write today for 
My Book “ Farr’s Hardy Plants” 
A text book on Irises, Peonies, Phloxes and other perennials. 
I want to help you plan your garden, so you may know the joys 
of friendship with these plants. 
BERTRAND H. FARR, Wyomissing Nurseries 
643E Penn Street, Reading, Pa, 
