Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: IV. PEACHES PEACH COCKTAIL Peel and dice ripe fruit, allowing one peach for each glass. Add a few drops of lemon juice, four maraschino cherries cut in halves and three table- spoonfuls of the juice. PEACH POPOVERS 2 cupfuls of flour 2 well beaten eggs 2 teaspoonf uls baking pow- milk enough to make bat- der ter to drop from a Y2 teaspoonful salt spoon Butter deep iron gem pans and have them sizzling hot. Put a spoonful of the batter in each, then a layer of sliced peaches and some more of the batter. Bake in a quick oven and serve at once. PEACH PARFAIT 1 cupful mashed peaches juice of I orange J£ cupful water I pint heavy cream 1 cupful sugar whipped 2 egg whites a drop of bitter almond Boil the sugar and water together until it threads and pour gently into the egg whites which should be beaten stiff, whipping constantly. Combine thepeaches and orange juice. Beat in the egg-white mixture, stir briskly until cool, and then fold in the cream and almond. Pour into a mold, cover with wax paper and press on the lid; if this does not fit very tightly, dip a cloth in melted lard or paraffin and bind around the edge. Pack in equal parts of ice and salt for four hours. If canned peaches are used, use three-quarters of sugar instead of one cupful. A NEW PEACH PIE 6 medium sized peaches J cupful flour J4 cupful butter 4 tablespoonfuls water 1 cupful sugar few grains nutmeg flaky pastry Line a deep pie plate with pastry, sprinkle the bottom with one-half of a crumb-like mixture made by rubbing together the butter, sugar and flour. Lay on this the halved peaches, cut side down; add the nutmeg and water, sprinkle on the remaining crumbs and bake thirty minutes in a hot oven. CORN MEAL PEACH PUDDING Mix together the following: ... --This text refers to an alternate Paperback edition.