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Newspaper Page Text
PEACHES SURELY ARE PEACHES THE SEASON'S ON.
A peacl has the most exquisite
complexion in the world. Upon
this fact is probably based the
fashion of twentieth century
beauty connosseurs who some
times liken a beautiful woman to
i. a h p a 11 tifnl
$ peach. And
from this has
gant but en
f "She is a
t Few fruits
can equal the luscious fragrance
of the peach.
5 In almost every country it is
noted for .its flavor and daintiness
The peach belongs to the apri
t cot, plum and cherry family. ,
' The question of its exact origin
l is a moot question. Darwin said
it was an evolutionized form of
the wild almond.
F The flavor of the almond is.eas-
t ily tasted in the kernel of the
The peach is not. only a thing of
beauty. It has many uses. It is
well to remember in eating the
raw fruit that it should be fully
k ripe to be entirely wholesome.
W In its perfect stage of ripeness
r the peach has been given even to
v typhoid patients when all other
. fruits were forbidden. It has often
F been found beneficial in serious
cases of intestinal order.
Fresh or stewed, the fruit is
The seeds and flowers of
peaches are used in the manufac
ture of a liquor called Persico.
The bruised pits give to almost
any alcoholic liquor the flavor of
The flowers of the tree, steeped,
are thought to exert, to a moder
ate extent, a sedative influence
over the nervous system.
The blossoms, although acting
as a poison to the skin of some
children, are used considerably in
Europe in the treatment of infan
The leaves, like the kernel,
when rubbed or steeped in hot
water, give out a strong almond
Oil is distilled from both leaf
and kernel. That from the kernel
is frequently used as an adultera
tion of almond oil.
Peel and slice a dozen peaches.
Stir them into a batter made by
beating together 3 whipped eggs,
a cup of milk, a pinch of salt and a
cup of prepared flour. Drop this
mixture by the spoonful into deep
boiling fat. When the fritters are
of a golden-brown color, drain in
a colander and sprinkle with pow
dered sugar. Serve very hot.
Cream or Peach Sherbet.
Scald a quart of rich milk, dis
solving it in a cup of sugar. Let
simmer eight minutes. Then cool,
adding to it when cold a pint of
peach pulp sweetened and flav
ored. When it is half frozen, add
the whites of two eggs, whipped,
and complete the freezing.
. A .-