The Peach and Apricot
Baked Peaches
Pare and place the whole fruit in baking-dish, using sugar generously if the fruit is tart. Add a few bits of butter and half a pint of hot…
Peach Short Cake
Make and serve as for strawberry shortcake, slicing peaches rather fine, or pulping, and letting stand with sugar over them for an hour…
Peach Suet Pudding or Pone
Wash, then dry a pint of dried peaches and dredge with flour. Heat a quart of milk and mix with a pint of Orleans molasses, then let cool…
Dutch Peach Cake
Make as for German Apple Cake-No. I, No. 2, No. 3. DUTCH FRUIT MOONS (With Peaches) Make a dough as for sweet shortcake, adding two eggs…
Peach Fritters
Pare and halve peaches, sprinkle with sugar, and roll in powdered macaroons (or fine, stale cake crumbs) before placing in the frying…
Peach Tartlets
Line (and bake) little tart shells; fill with peach marmalade.
Peach Cobbler
Peel ripe peaches, halve them, and fill a deep earthen baking-dish with them, leaving in a few of the pits to give flavour. Half fill the…
Peach Pie
With the old-fashioned pie the crust should be first partly baked, as for tarts, then the sliced fruit placed in it, a sprinkling of sugar…
Peach Pudding
Over a dish of pared, whole peaches sprinkle a cup and a half of sugar and let stand an hour. Drain off the juice and add to it a pint of…
Peach Custard Pudding
Use large peaches, pare, and remove a slice across the tops; take pits out without breaking fruit; fill hollows with any chopped fruit, as…
Peach Pudding Steamed
Mix well a cup of flour and two of breadcrumbs with half a cup of chopped nuts (almonds preferably). Stir in the yolks of three eggs…
Sherried Peach Pudding
Line a dish with stale sponge cake dipped in sherry, and heap on this pared, halved peaches. Spread a meringue over the top and brown…
Peach Kisses
Pare, halve, and remove pits of ten large peaches. Make a syrup of one pint sugar to half a pint of water and cook till it strings from the…
Peach Mousse and Russe
To each cup of peach pulp (fresh or canned) allow a heaping teaspoon of gelatine (two cups of pulp make a generous quantity). Dissolve…
Peach Soufflé
Peel and rub seven or eight fully ripe peaches through a sieve; stir into them a cup of powdered sugar and the beaten yolks of three eggs…
Peach Snow, or Peach Foam
Make as for Apple Snow. Either fresh or canned fruit may be used. Flavour the sugar and egg with almond or rose flavouring and have all of…
Cream of Peach Sherbet
Scald a quart of rich milk, dissolving in it a cup of sugar. Let simmer eight minutes, then cool, adding to it when cold a pint of peach…
Peach Ice
Pare and slice peaches and let stand two hours covered with sugar, allowing a pint of sugar for each quart of peaches. Blanch and crack a…
Peach Ice Cream
Pare, stone, and thoroughly mash ripened peaches and sweeten well. To each quart allow a quart of cream and new milk in equal proportion…
Frozen Peaches
For one can or one dozen large ripe peaches use two coffee cups of sugar and a pint of water. Break the peaches slightly, mix with the…
Peach Leather
Peel and crush very ripe peaches, spread on platters, and dry in slow oven. It will be like leather when thoroughly dried. Roll it up and…
Peach Sauce Preserved
Take thoroughly ripe fruit, pare, stone, and cook slowly an hour. Add sugar in proportion of three-fourths pound to each four pounds of…
Peach Jam, Cooked
Prepare as for Sauce, using a pound of sugar to each pound of fruit,. It should be very stiff when done. Place in jars with brandy on top…
Peach Jam, Uncooked
Pare and slice perfect, freestone peaches. Cover the bottom of a jar with either brown or powdered sugar and on this place a layer of the…
Peach Jelly
Wash and slice but do not pare the fruit, using part unripe and part ripe fruit (the latter firm). Place in earthenware crock and set in…
Spiced Peaches
Peaches may be spiced in either sweet or sour form as for apples and pears.
Pickled Peaches
For sufficient for a two-gallon jar use twenty-five pounds of peaches and twelve pounds of sugar. (Rub the fuzz from the peaches with…
Peach Mangoes
Rub the fuzz off of large freestone peaches; cut in half and stone. Prepare a mixture of equal parts of white mustard, mace, nutmeg, ginger…
Pickled Apricots or Peaches
Place the fruit in brine for a week, then remove, wipe, and place in clean jar. Pour over them boiling vinegar (one gallon to eight pounds…
Peach Butter
Pare, stone and crush very ripe peaches, and simmer in boiled cider which has been reduced to the thickness of molasses. To each gallon of…
Peach Catsup
Steam the peaches whole and boil till reduced one-third. To each quart of fruit allow one pound of (loaf) sugar but do not add till juice…
Peach Chutney
This requires much less vinegar than apple chutney and may be taken as a basis for chutney for other similar, soft-pulped, juicy fruits. To…
Extracts of Peach and Nectarine
To each pint of blanched peach pits add one quart of deodorised spirits. For the nectarine use one pint of nectarine pits and one half pint…
Domestic Peach Brandy
Make with two gallons French brandy to one gallon well flavoured peaches, skinned and mashed. Add to this the pits from a peck of the fruit…
Commercial Peach Brandy
Mash eighteen pounds of peaches, not removing pits, and cover with four and three-fourths gallons of 95% alcohol and four gallons filtered…
Crème De Noyeau
Pound together in a mortar one-fourth pound peach apricot, or bitter almond pits and pour over them one pint water and one-half gallon…
Peach Vinegar
Use peaches which are over-ripe. Mash and mix with water in such quantity that the latter is strongly flavoured. To each gallon of this add…