Ripe mellow peaches are incomparable both for health and palatability. They are equally good both for grown people and children, though one writer says "the ripe mellow peach is really the child's fruit."
A friend fold me that an old Indian came to the house when her little brother was lying at the point of death, and said, "peach juice will keep him alive.' The mother, anxious to leave nothing untried, began giving him the juice of stewed peaches, from which time he began to retain his food (the mother's milk) and to improve in every way. When he came to be weaned, peach juice and gradually the soft halves of peaches were his sole diet for eight months; then other foods were introduced sparingly, but all his life peaches have formed a large part of his diet and he is an unusually well man.
Wash and carefully rub peaches in cold water, and rub them well with a soft cloth in wiping to remove the down, which is irritating.
Peaches should ripen on the trees; the shipped ones are often suitable for cooking only as they are gathered before they are ripe. Some varieties are sour and disagreeable, while others are sweet and luscious.
Few people know how exceedingly delightful rich juicy white peaches are.
Pare peaches just as short a time before they are to be served as possible. Cut in halves, quarters or thick slices. Do not sweeten but pass sugar and unwhipped cream with them. Almond or cocoanut cream are especially suitable for peaches.
Add sweetened cream to stiffly-beaten whites of eggs (1/3 cup to each white) and pour over peaches just before serving. All must be cold.
The juice of the berries may be served over the peaches instead of cream.