XIV. Peach Desserts

Peach Cobbler

(One of the good old standbys of the peach season.)

Two cups diced peeled peaches One-half cup sugar One-fourth level teaspoon ground cinnamon One-fourth level teaspoon salt One level tablespoon flour One-half cup water One cup flour Two level teaspoons baking-powder One-eighth level teaspoon salt Two level tablespoons lard Three tablespoons cold water

Place the diced peeled peaches in the bottom of a shallow buttered baking-dish. Mix the sugar, cinnamon, salt and one tablespoon of flour. Sprinkle over the top of the peaches. Add the half cup of water.

Mix and sift the cup of flour, baking-powder and salt. Cut in the lard with a knife. Add the cold water slowly until a stiff dough is formed. Roll out to fit over the top of the peaches. Make three slits in the top of the dough. Place on top of the peaches. Bake in a moderate oven for twenty-five minutes. Serve warm with cream.

Peach Custard (Four portions)

(Very popular with Sue, Robin and other little folks.)

Two cups sliced peaches One-fourth cup sugar Two cups boiled custard

Place the peaches in a serving dish, add the sugar and custard and set in a cold place for half an hour. (See the Index for Boiled Custard.)

Peach Dessert (Four portions)

(It looks and tastes delicious.)

Four slices angel food cake Four halves of peaches Eight marshmallows, quartered One and one-half cups whipped cream One-fourth cup sugar Two teaspoons vanilla

Arrange the cake on serving plates. Place the peaches on top of the cake and arrange the marshmallows in the cavities of the peaches. Mix the stiffly-beaten cream, sugar and vanilla. Place on top of the peaches and serve at once.

Peach Dessert Supreme (Four portions)

(Another delicious confection.)

Four slices angel-food cake Four halves of fresh or canned peaches One cup whipped cream One-fourth cup sugar One teaspoon vanilla One-fourth cup nut-meats

Arrange the slices of cake on serving plates. Place the peaches, open side up, on top of the cake. Mix the cream, sugar, and vanilla. Pile portions of this mixture on top the peaches. Sprinkle the nuts over the top. Serve.

(Have all the ingredients very cold before combining.)

Peach Dumplings (Six portions)

(A man always likes this dessert.)

Two cups flour Four level teaspoons baking-powder One-fourth level teaspoon salt Four level tablespoons lard Two-thirds cup milk Two cups peeled diced peaches One-half cup sugar

Mix and sift the flour, baking-powder and salt. Cut in the fat with a knife and add the milk until a soft dough is formed. Toss upon a floured board. Cut into small pieces and fit into greased muffin pans. Mix the peaches and sugar. Place portions of the peach mixture on the dough mixtures in the muffin pans. Place small circles of the dough on top of the peaches. Bake in a moderate oven for twenty minutes. Serve warm with cream.

Peach Marshmallow Cup (Six portions)

(A light and airy favorite.)

Two cups diced marshmallows Two cups diced peaches One-third cup sugar Three tablespoons lemon juice One-half cup shredded cocoanut One cup whipped cream

Mix all the ingredients. Pile in sherbet glasses and set in a cold place for half an hour.

Peach Rice Pudding (Four portions)

(A simple home dessert.)

Two eggs One-third cup sugar One-fourth level teaspoon salt One and one-half cups milk One and one-half teaspoons vanilla One cup fresh or canned peaches, diced One cup boiled rice

Beat the eggs and add the sugar and salt. Add the milk and beat for one minute. Add all the rest of the ingredients and pour into a buttered baking dish. Bake in a moderate oven for twenty-five minutes. Serve warm or cold with cream.

Peach Sillibub (Six portions)

(It will “melt in your mouth.”)

Two cups peaches, peeled and diced One-half cup sugar One teaspoon lemon extract Two stiffly-beaten egg whites One and one-half cups stiffly-whipped cream One-half cup cocoanut

Mix the peaches, sugar and lemon extract. Add the egg whites stiffly beaten, and beat for one minute. Fold in the whipped cream. Pile portions in tall sherbet glasses. Sprinkle the cocoanut over the tops. Set in a very cold place for thirty minutes. Serve.

Peach Short Cake (Four portions)

(Almost as good as its strawberry brother.)

One and one-half cups flour Three level teaspoons baking-powder One-fourth level teaspoon salt Two level tablespoons sugar Three level tablespoons lard One-half cup milk Two cups peeled diced peaches One-half cup sugar

Mix and sift the flour, baking-powder, salt and two tablespoons of sugar. Cut in the fat with a knife. Add the milk until a soft dough is formed. (More milk may be needed.) Roll out to the thickness of one inch, place upon a greased baking pan and bake in a hot oven for ten minutes.

Set upon a platter. Mix the peaches and sugar and place on top of the baked dough. Serve with whipped cream.

Peach Sponge Cake Dessert (Six portions)

(Attractive as a luncheon dessert.)

Six individual sponge cakes One and one-half cups peeled sliced peaches One-fourth cup sugar One cup whipped cream Two level tablespoons sugar One tablespoon vanilla One-third cup nut-meats

Remove the tops and parts of the insides of six baked cakes. Mix the peaches and sugar. Place portions inside of the cake cases. Mix the whipped cream, sugar and vanilla. Pile portions on the cakes. Sprinkle the nuts over the cream. Serve.

Peach Tapioca (Four portions)

(For the simple home meal.)

One-third cup quick-cooking tapioca One-half cup cold water One cup boiling water One-fourth level teaspoon salt One-third cup sugar Two cups peeled diced peaches, canned or fresh One teaspoon vanilla

Soak the tapioca in the cold water for five minutes. Add the boiling water and salt and cook in a double boiler for twenty-five minutes. Add the sugar and peaches and cook for fifteen minutes more. Add the vanilla, and serve very cold with whipped cream.

Windsor Peaches (Six portions)

(Unusual and delicious.)

Six three-inch circles of sponge cake, half an inch thick Six halves of canned, or fresh peaches. (If fresh ones are used, peel, seed, and cut in half) One-half cup seeded chopped dates One-third cup chopped nuts Two level tablespoons jelly Two egg whites One-fourth cup sugar One teaspoon lemon extract

Place the circles of sponge cake upon a greased baking sheet. Place the peaches, open side up, on top of the cake. Mix the dates, nuts and jelly and fill the peach cavities with this mixture.

Beat the egg whites stiff; add the sugar and extract. Beat for one minute. Cover the peaches with the egg white mixture. Set in a moderate oven for five minutes or until the meringue is light brown.