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Newspaper Page Text
,4? SOM BULLY PEACH DESSERTS
' Peach Snow.
Dissolve one-fourth box of gelatine
in half a cup of boiling water, after
soaking until soft in a very little cold
water. Add one and one-half cups of
cold water, the juice of a lemon, one
half cup of sugar and the same of
peach, pulp which has been forced
through a potato ricer or a colander.
When the mixture begins to harden
whip in lightly the stiffly beaten
whites of five eggs and turn into indi
vidual molds. Serve in sherbet
glasses, garnishing each portion with
slices of peach and a single ripe
blackberry. Macaroons may form the
Peel and. slice enough peaches to
make one quart. Put one cup of
sugar and one cup of water into
sauce pan and boil. Add peaches and
six or eight stones. Boil until tender.
Set aside to cool, then press through
a colander. .Line' a dish with stale
sponge cake soaked in some of the
peach syrup, spread over them the
peach pulp. When ready to serve
cover with one pint of heavy cream
sweetened and whipped. If desired
add one-half teaspoon of vanilla.
Peel peaches and remove stones.
To six quarts &f fruit add one quart
of water and put in preserving kettle
and cook for one hour. Stir almost
constantly so it may not burn. Add
three quarts of granulated sugar and
boil one hour longer, stirring so as
not to burn. The marmalade should
be thick, smooth and glossy at the
end of this time. Put in small "glasses
or jars and seal at once.
Soak one box of gelatine in one
cup of cold water. Boil one and one
half cups of sugar and one cup of
water and the rind of half a lemon
for ten minutes. Pour hot syrup over
gelatine and stir until dissolved. Put
one pint of sliced peaches in mold
and add half a cup of blanched al
monds. Pill mold with syrup and chill.
Serve with whipped cream.
Fill sundae glasses about a quarter
full of chopped peach, arid then near
ly to the top with soft custard, When
ready to serve cover each portion
with sweetened whipped cream and
invert half of a chilled peach in the