6—Lancaster Farming, Friday, August 16, 1957
Farm Wife and Family
Peaches Are Here; Make Use of Them
In Planning Mealtime Variety
Many appetizing hiot-weather
menus can be planned around
peaches the “king” of the sum
mer fruit crops.
There is no better way to start
off the day than by serving fresh
peaches for breakfast. The dis
tinctive flavor of fresh peaches
will be a good booster to pep up
lagging appetites brought on by
the hot weather. Besides tasting
so good, peaches are also good
HEAR
The Mennonite Hour
Each Sunday
Lancaster WLAN 12:30 P. M.
Norristown WNAB 8:00 A. M.
Hanover WHVR 1:00 P._M. ■
Gas Stoves Gas Clothes Dryers
Water Heaters Room Heaters
Many Other Appliances
Priced Low to Sell Our Service the Best
WARD BOTTLE GAS
EPHRATA, PA.
Open Mon. • Sat. 7 ■ 5. Town Store, 25 S. State Street,
Ephrata. Office, 1 mile N. of Ephrata on #222, Town Store
open Fri. night until 9 p. m. Other evenings by appointment.
Our salesman will be glad to stop. Please call us. No
obligation REpublic 3 - 2207.
I®®®#
for you. 'Vellow peaches especial
ly are a source of Vitamin A, the
vitamin needed for healthy skin,
normal vision, and good growth.
On hot mornings serve a tempt
ing, cool, refreshing breakfast of
fresh peaches with ready-to-eat
creal and cream or milk. You can
serve this easy-to-fix breakfast
with a minimum of time and ef
fort. Sliced fresh peaches and
milk are not only good as a break
fast starter but they also- make a
light, refreshing, but nourishing,
summertime dessert or between
meal snack.
BAKED OR BROILED PEACHES
EXCELLENT WITH MEATS
The use of peaches is not limit
ed to desserts, for peaches may
be used in a wide variety of ways,
such as in beverages, soups, sal
ads, and other miscellaneous
dishes.
Baked or boiled peaches are ex
cellent with meats, and, when
served on the meat platter, they
give the dish a “dressed-up” ap
pearance that’s appetite appeal
ing. In addition they add a zest
and flavor all their own. With
fresh peaches in plentiful supply,
it will be easy to try the following
recipe.
The quantity of peaches used
will depend upon the number to
be served, but for serving six the
following portions may be used.
Place 10 to 12 peach halves cut
side up in a shallow baking dish,
and sprinkle with one-fourth cup
brown sugar. Add your own spe
cial spices cinnamon, allspice,
or ginger. Dot with two table
spoons butter and bake in a mod
erate oven for 15 to 20 minutes
or until brown.
To broil peaches, turn oven on
“broil” and cook for about 10
minutes or until peaches are light
ly browned.
Serve either baked or broiled
peaches with ham, pork roast,
baked chicken or turkey.
Peaches are one of the most sue
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VALUABLE HINTS ON
FREEZING PEACHES
QUANTITY
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cessiully frozen fruits from both
the flavor and appearance stand
points. Here are hints to keep in
mind in preparing them:
For best results, prepare a
sugar syrup several hours in ad
vance of the time it is to be used;
cool and store in the refrigerator
until thoroughly cold. The amount
of sugar depends upon individual
taste, from two to three cups of
sugar being used to four cups of
water. This amount will freeze
tour quarts of fruit.
To keep peaches from darken
ing, ascorbic acid, citric acid or
lemon juice may be used. The
first two products may be bought
at many drqg stores or locker
plants in tablet, crystaline or
powdered form.
Ascorbic acid, which is vitamin
C, is in itself odorless and taste
less, yet it is the most effective
of the above in preserving tho
color and flavor of the fruit. In
addition, it increases the nutri
tional value. Add one-half tea
spoonful to a quart of the cold
syrup just before it is to be used.
Stir well to blend.
If the peaches are not to be
sweetened, add the ascorbic acid
dissolved in a little cold water to
the sliced fruit. Mix carefully to
cover all pieces and package at
once, as vitamin C is destroyed
by long exposure to air.
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fcitric acid is added to' the water
in which peaches are placed as
they are peeled to keep from
darkening. Use one-fourth tea
spoonful to a quart of cold water.
Allow the peaches to remain in
the solution for a minute or two,
then dram well and pack in syrup.
One tablespoonful of lemon
juice added to the cold syrup also
retards darkening. The flavor of
lemon juice will be slightly ap
parent, whereas the ascorbic acid
is tasteless. ~
Also available on the market
to prevent the darkening of fruit
are mixtures of ascorbic acid and
sugar or of ascorbic acid, citric
acid and sugar. Where these pro
ducts are Used, directions of the
manufacturer should be carefully
followed. Sucrose, lactose, mal
tose or fructose are forms of
sugar used in these products.
SMALL FREESTONE PEACHES
GOOD FOR PICKLES
Small peaches, usually the most
economical in price, are desir
able for home preparation of
spiced or sweet peach pickles.
Contrary to popular belief,
freestone peaches make excellent
spiced products, and they are now
being used m the home as well as
in commercial canneries. Remov
ing the edible portion from a
(Continued on page 7)
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