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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Peaches. |
PEACH PUDDING.--Line a deep pudding
dish with slices of baker's
bread, cut thin; fill up the dish
with ripe peaches, cut in pieces
and sugared; cover the top with
some bread, sliced thin, buttered
and dipped in the yolk of an egg
well beaten. Bake, and serve with
milk or cream.
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PEACH PIE.--Take peaches that are
almost ripe, and, after paring
them, cut them into quarters and
eighths, as you prefer; put in
the bottom of a deep dish your
paste or dough; on the top of
this put a layer of sugar, then a
layer of peaches, then another
deep layer of sugar, and peaches
again, until the dish is filled
up; sprinkle a little flour over
the top, and cover this with the
same paste or dough. After
wetting and pinching the edges of
the paste together, cut a slit in
the centre, in order that the
vapor may escape. Bake about half
an hour.
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PEACH ICE CREAM.--Beat together
three-quarters of a pound of fine
white sugar and two eggs; pour
upon this mixture gradually four
pints of fresh milk; and, after
placing the whole in a stewing
pan, put it over the fire and
stir until it is scalding hot,
but do not let it boil; then take
it off, and when nearly cold add
one tablespoonful of peach juice
or syrup; after mixing it well,
pour into your freezer, and, when
half frozen, add two pints of
whipped cream.
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| THE first peaches come from the
Bermudas along in May, from the
south in July, and are plentiful
from Delaware and northern
regions from August to November.
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