| Show o 0 9 g OR TABLE g gg 9 g Recipes for Herald era d Readers Headers Pre Prepared 9 p 9 pared by a Chef Cher g o 6 Peach Cobbler Line a dripping pan with a rich bis bie biscuit cult dough U pare and quarter some peaches Ch on end as closely ro el as they can be crowded until the pan is full Make 1 I Ia I a light syrup of equal parts water fi sugar boiled for ten minutes and baste I I this over the peaches penches until they are thoroughly moistened and anci enriched add t some ome dots of oC butter over oyer the sur aur surface surface face and bake in a fairly quick oven ovenin ovenIn ovenIn in serving stand the nan In a platter and bind a large napkin neatly about the sides to conceal them Serve either hot or cold preferably hot with good cream only Peach Cheese Pare and quarter eighteen yellow ripe peaches sweeten them with Ith one cup of powdered sugar and let them stand in ina Ina ina a covered dish for tor two hours soak of a package of gelatine and of oC a cup of cold I water for ten minutes minutes then dissolve by pouring over oer it of a cut CUb of boiling bollinI water stir until dissolved then strain Put the sweetened peaches through a I I sieve or vegetable press add aad the gela gelatine gelatine gelatine tine and set in a pan of cracked ice or orIce orlee orIce Ice lee water and stir until it begins to thicken then stir sUr in carefully a pint I of ot whipped cream Turn into a glass or porcelain mould and set on ice to harden Serve with orange sauce or cold fruit sauce Peach each Dainty Take slices of sponge cake angel food or soft ginger bread brea and nd trim into rounds cover with ripe peaches cut small dust with powdered sugar and cover with sweetened whipped cream Cream Dumplings of Peaches Sift together two small cups of ot flour I two teaspoonfuls of baking powder the I standard teaspoonful is one ono that is rounded only and a scant level leel tea teaspoonful teaspoonful teaspoonful spoonful of salt three times mix in a of oC cream which should give a dough too foo 00 soft to be rolled out I drop half halt of a pared peach into a tum turn tumbler tumbler bler bier add a teaspoonful of dough then other fancy fanc designs will be among amonI the novelties A toque in the collection seen at a recent opening made objectively of velvet in is 16 trimmed with drapery draper of pressed velvet in stenciled design a decided novelty of or manufacture and as in more halves and dough until the tum turn bler bier is almost full Fill as many of these those tumblers for individual portions as will be required Stand 1 them In a steamer and steam tightly covered of course an hour Serve with peach syrup made as described for short shortcake shortcake shortcake cake or with sugar and cream Peach Shortcake Next to cobbler cobbler a peach shortcake If i properly made is probably the best be t cooked dessert of peaches pea chIs If it Is dry I merely mere biscuit crust with sliced peaches piled over it it is a failure The peaches should be pared cut into eighths and heavily sprinkled with i sugar four tour or five hours before the shortcake Is made The parings and pits should be covered with cold water and boiled until un tit all nh flavor Is extracted from them the strained and an equal measure of ol sugar added to this peach water vater to make a syrup when it has boiled ten minutes At dinnertime make a rich biscuit dough and bake It Itin Itin itin in a large jelly tin or dripping pan When done split with a hot sharp knife heat knife by holding it in hot water and ladle over the surface of each half hale enough syrup to moisten well place the lower crust on a platter heap it with peaches adding some juice place the upper crust on top the soft surface up heap it in turn with peaches and pour on all the remaining juice It should stand only long enough for the crust to become half hatt soaked A Afew Afew few peaches and some syrup in the platter give gle the dish a still more lus luscious luscious luscious cious appearance Serve with rich cream only Moth Killing Killin Kansas City Star StarIn StarIn StarIn In the matter matter of moths prevention is a million times better than cure But where the pests exist exit as itS in a rug or a carpet on the floor there are two effectual reme rem remedies remedies I dies ales both of which are troublesome The I first is steam Applied I Ir Disturb r the Infected spot as a little I hlf as poe I but spread over it a thick k ser clean towel wrung out of hot water waler Cover with a second towel also thick and iron i at least three times Umes wit it blazing blazin hot irons Irona Repeat over the whole infected surface It will wiil m kill ever every live lIe moth but may ma leave eggs A fortnight later go go over the carpet again The work must be thorough and kept carefully continuous ous liS an B If Jr a single hands breadth escapes tho the steaming it is likely to prove proe the breeding ground of a new moth crop Where here there is sufficient ventilation to prevent danger of fire lire or explosion also alsoto alsoto alsoto to carry away awa the smell naphtha or even evenwell evenwell well vell refined kerosene is excellent for moths Sweep the surface clean then th n po tro over it with a paint brush dipped d in naphtha until m it it Is If sopping I wet t Be care careful careful ar ful to begin work upon uneaten surface and to put a naphtha belt all around be before b before fore touching the worst spots This is isto Isto Isto to keep k ep the moths from running into new harbors harOOM Keep the room closed tight for six hours so the naphtha fumes may have hae a chance hance at flying tying moth milie Then open all doors and a windows i except C Croom those f leading Inside J and pro go through u the room fanning out the naphtha gas No lyo light should be brought into the room 50 so in treated for at least two days and it is isa IsI isa f a wise precaution not to strike matches I in a hall hail adjoining so long Jong as a smell of naphtha is perceptible Neither the I naphtha treatment nor the steaming If properly done donI will affect aff Ct the most deli den delicate cate rate colors Small woolens suspected ot or harboring moth eggs may ma be wrapped In thin clean cloths with thick wet towels rolled outside and popped Into a very vary hot oven until the thc towels scorch slightly upon the thc outside This gives a steaming suf sufficient sufficient detent to destroy most of or the eggs Re Repeat Repeat Repeat peat it ten da das s later especially If It the woolens are to be packed away For a Damp Cellar New York Sun For the dampness that Is no Infrequently infrequently found to exist in a 1 cohn atten attention attention tion should be given to the drainage to tomake tomake tomake make It perfect C and all the fresh lr and sunshine that can be admitted s uld be belet belet belet let in to dry the place out For th negus faRgus growth that exists exi ts in the damp cellar a strong whitewash should uld be put on d while it is still hot from the action of ot making but the whitewash should not be used until the dampness has been en largely over |
