| OCR Text |
Show Ike Krrcnm It is not enough to believe what you maintain, you must maintain what you believe; and maintain it because you believe it. Whately. I don't care how much a man talks If he only says it in a few words. Bert Moses. PEACH WAYS FOR PEACH DAYS. As the peach Is abroad in the land a few of the various ways of serv- Ing then) is a -"7' f knowledge worthy f possession by ,"Cti the housewife who feCjJS delights in variety 2jpr In her dietary. We lL555iJ "ill all agree that r JNSg,aay the nicest way of fciiiWo 1 ' serving any fruit is usually fresh, but for the sake of change we like different methods. Toward the end of the season after the first enjoyment enjoy-ment hus passed and the fruit loses some of Its fresh flavor is the time to use it In combination with other fruits or foods. A most delightful dessert is a peach canape. Cut a round of sponge cake, soak In a rich sirup of peach juice and sugar and on top of the cake place a very ripe, peeled, half of a peach. Top with whipped cream and garnish with chopped pistachio nuts. Baked Peaches. Peel, cut in halves and remove the stones from the desired de-sired number of peaches; fill the cavity cav-ity with sugar, a bit of butter and place them in a baking dish ; add a little lemon juice and water and bake until soft and serve on buttered toast. Peach Salad. Peel and halve the peaches, arrange on lettuce and fill the cavities with minced nuts. Serve with French dressing in which a little lit-tle chopped celery is used. Take three tablespoonfuls of oil, one of vinegar, a dash of cayenne and a teaspoonful of powdered sugar, mix well with an egg beater, adding salt to taste, then stir in a tablespoonful .of finely chopped celery and cream. Peach Pie. This is delicious; bake a crust and fill it with well sugared sliced peaches that have been standing stand-ing an hour or more ; cover with whipped sweetened cream which has been flavored with almond very lightly light-ly ; serve well chilled. Peach Trifle. Arrange slices of sponge cake in alternate layers with sliced peaches in a glass dish. Pour over a custard, using two eggs, a pint of milk, sugar and flavoring to taste. Cover with a meringue and serve well chilled. ... , Independent of all principle, evil speaking always spoils the manners of a woman. Every woman has some witching charm If she be not proud or captious. Joanna Balllie. WHOLESOME RHUBARB. If Solomon had lived in this century cen-tury he would no doubt have written that of the making of pwjJS...'.-!, 1 recipes there is no end," I m v r?J anc' J'et tnere is really I i nothing new under the jjr" sun. Food combinations P'll "If' which are passed on fc'S ll f' from one to another as e?8!A,$ original may be found j4hVT verbatim in some popu-OL. popu-OL. jfjl 'ar coo'i book, so that a truly new recipe is as rare as a perfectly satisfied sat-isfied person. As rhubarb is cheap, is easily grown, and when one has a small garden spot a few plants will yield all one needs for the table it is evident that too much has not been said in its favor. One method of canning it for winter win-ter use to be made Into pies, is very 5lmple prepare it by removing the peeling and cut in bits, then fill fruit jars as full as it can be packed In, and turn in the cold water from the tap or pump until it overflows and all the bubbles of air are expelled. Put on the rubber and cover and seal as usual. Of course it is hardly necessary to state that the jars should have been well sterilized, the rubbers dipped in hot water and the tops well scalded to make the. sterilization complete. Rhubarb Jam. Cut the rhubarb in lengths and choose the stalks that have a good red color. If cut very early ear-ly in the spring it need not be peeled, but later the ski.11 becomes tough. Cover the cut rhubarb with an equal weight of sugar and let stand over night. For each three pounds of frull add a thinly sliced lemon, discarding the seeds. Cook a half hour after beginning be-ginning to boil, then simmer for another an-other half hour. At the last add n small quantity of shredded, blanched almonds and put in Jars for winter use. A most delightful combination for those who are fond of ginger is foui pounds of sugar to five pounds of rhubarb, rhu-barb, the juice and rind of three lemons lem-ons and a small jar of preserved gingei with the sirup. Add a cupful of water cut the ginger very fine and cook slow ly an hour. Put into jelly glasses anc seal as usual. Eggs cooked in the shell until hard by putting them on in boiling water a pint to an egg, cover tightly anc stand in a warm place thirty minutes then shell, roll in crumbs and fry. Thi eggs are well cooked but tender ant digestible in this way. |
