B—-Lancaster Farming, Saturday, August 29, 1959
For the
Farm Wife and Family
It’s Peach Time
by Mrs. Richard C. Spence
Be watching the market for good buys in peaches so
you can put some in the freezer
If you’re planning to freeze peaches for sauce use the
firm just ripe ones Sort out any that the poor shaped
underripe or soft and use them for uncooked jam to store
either in the refrigerator or the freezer.
To make about nine jelly Pare peaches, slice thinly,
glasses of jam for the freez- measure and turn into past
er you need three cups of £y -lmed pan, spreading level
crushed fruit or about 2Vz p o ur cream mixture over
pounds peaches Wash, skin peaches, pressing slices down
and pit the fruit, then crush | n to cream with back of the
with a potato masher. spoon
Add five cups sugar and a Bake 30 to 40 minutes in
few tablespoons lemon juice 425 degree oven. When pas
if you like. Mix well and let try is nicely browned and
the peach-sugar mixture pea ches are tender, remove
stand for about 20 minutes. to cake rack to cool to luke-
Dissolve one package powd- wa rm before cutting
ered pectin in a cup of wa
ter and boil for one minute.
Add the pectin solution to
the peaches and stir for two
minutes.
Ladle into glasses or freez
er containers and let stand
a day or two Cover with a
thin layer of paraffin and
store in the refrigerator or
the freezer. Jam kept in the
freezer will stay fresh for
about a year.
To freeze peaches for
sauce sprinkle them with a
fourth teaspoon ascorbic ac
id dissolved in a fourth cup
cold water.
For each quart of fruit
add two-thirds cup sugar and
mix well Pack peaches into
container leaving head space.
Seal and freeze.
With egg prices still low
and peaches plentiful you
might combine them for a
tasty dessert Make a peach
whip to serve in meringues.
You'll want to use peaches
that are fully ripe so you’ll
get good rich flavor.
Peach Whip in Meringues
3 cups crushed peaches
2 egg whites
2 cups powdered sugar
6 egg whites
2 cups sugar
IVz teaspoons lemon juice
Beat the two egg whites
and add powdered sugar.
Fold in the peaches. Chill
and serve over the merin
gues.
Beat the six egg whites
until they hold a point; then
gradually beat in one cup of
sugar Alternately, beat in a
second cup of sugar with
the lemon juice Keep beat
ing until the whites are stiff
and glossy. It may take 30
minutes or more beating to
make a good meringue
Drop mixture by spoonfuls
(8 to 10) on brown paper.
Hollow out the center with
the back of a spoon Bake in
a slow oven (275 degrees)
for 40 minutes Cool and top
with the peach whip.
The Best Way To Peel
Peaches—-If you’re peeling a
lot of peaches you may want
to dip them in boiling water.
Let blanch only a couple
minutes then put in cold wa
ter. It seems to help if you
add a half cup Calgon to a
gallon of boiling water and
two teaspoons to the cooling
water Skins off easily with
out tearing the fruit.
Peaches And Cream Pie
9-inch pastry crust
2 tablespoons butter
1 cup light cream
% Cup sugar
% teaspoon salt
l A cup flour
lit teaspoon nutmeg or
% teaspoon cinnamon
3 cups sliced fresh peach
es
Slice butter thinly over
bottom of pastry Measure
flour, sugar, salt and nutmeg
into small bowl and stir to
blend well, then stir in
cream until well mixed.
®,
o
Delicious - as - ever peach
pie with a crunchy top that’s
different —•
Peach Crumble Pie
Crumble:
34 cup all purpose flour
i/ 3 cup moist light brown
sugar, packed
14 cup firm butter or
margarine
Pastry and Filling
9-inch crust
cup sugar
1 to IV2 tablespoons flour,
depending on juiciness of
peaches
4 cups sliced fresh peaches
4 to 5 drops almond ex-
tract
Vz cap sugar
To make crumb 1 e, blend
flour and brown sugar in a
IVz quart bowl, add butter,
and cut in with pastry blen
der or two knives until par
ticles are size of peas. Chill
until needed
Sprinkle bottom of pastry
with the V* cup sugar blend-
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DISPLAY AT OUR STORES THE USUAL BAR
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IRA B. LANDIS S. O. TRUPE
779 Va T ley Rd„ Lancaster East Earl, H. D. 1
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ed with flour. Turn fruit in
to pastry shell. Sprinkle with
extract, then with the Vi
cup sugar, then with the
crumble
Eoke 15 minutes at 425 de
grees, then reduce heat to
moderate (350 degrees) and
bake 20 mmules longer Re
move to cake rack and cool
two to three hours. Serve
lukewarm or cold
A “peachy” way to pre
pare peaches for a simple
but distinctive dessert —
Fresh Baked Peaches
9 to 10 good-sized peaches
i/2 cup sugar
y 4 teaspoon cornstarch or
i/2 teaspoon flour, optional
Vt cup water
Butter well a flat-bottom
ed 8-cup casserole with cov
er Start oven to 375 de
grees
Pare peaches thinly ana
leave whole. Place in casse
role stem-end up. Blend sug
ar and flour: sprinkle over
peaches, leav ng as much of
mixture on fruit as possible
Pour water -in at side.
Cover and bake about 40
minutes Carefully turn fruit
once during baking. Remove
to cake rack and again gent
ly flip fruit over.
Cool uncovered about 15
minutes, then cover. Serve
lukewarm or chilled, plain or
with cream. Makes four to
-fiv6 servings
* *
An invigorating summer
time dessert—
Stewed Peaches In Red
Plum Puree
% cup sugar
1 cup water
5 medium peaches
5 medium red plums
Heat sugar and water in a
two-quart saucepan to boil
ing, then simmer five min
utes. Meanwh le, peel peach
ees thinly, cut in half and
discard pits
Drop fruit into the syrup
and boil genfy five to six
minutes or until barely ten
der Lift out into bowl with
slotted spoon.
To syrup in pan, add
plums which have been
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washed and cut** j pits
left in. Cover and boil gently
six to seven minutes or until
tender. Pour plums into a
course strainer held over
peaches and rub fruit thru
strainer with back of spoon.
Stir fruit gently. Serve luke
warm or chilled. One pint or
four servings.
* *
Fresh Peach Cobbler
1 cup plus 2 tablespoons of
sugar
Vs teaspoon salt
1 tablespoon flour, option
al
Pastry for 8-mch double
crust
2 tablespoons fine dry
white bread crumbs
5 cups sliced fresh peaches
1 tablespoon butter
1 to 2 drops almond ex
tract
Thin cream and sugar
Have ready a 1014x6 V* x -
inch glass or aluminum bak
ing pan. Start oven at 450
degrees
Blend sugar, salt and flour
—use flour only jf peaches
are very juicy Make pastry.
Roll out % of it into a rec
tangle about in.
Fold in half to lift easily
into pan. Unfold carefully so
as not to tear pastry, fitting
well into angles of pan.
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