The quickest method for removing the skins is to scald the fruit with boiling water. If to stand any length of time before serving, sprinkle with sugar and a few drops of lemon juice to prevent discoloration.

Another method, when the peaches are large, is to remove the skins, cut the fruit in halves lengthwise, take out the stones, heap the centers with powdered sugar and serve the two halves on a small plate.

Halved Stuffed Peaches

Select large ripe peaches, peel them, and cut in halves, allowing one peach to each person. Sprinkle lightly with powdered sugar and lemon juice, and fill the centers of each with chopped, blanched almonds and raspberry jam. Serve with or without whipped cream.

Baked Rhubarb

1/3 cupful raisins

1 cupful boiling water

3/4 cupful sugar

1 pound rhubarb, about 2 cupfuls cut in 1/2-inch pieces

Do not skin the rhubarb. Combine it with the raisins and water, and bake in a covered dish till the rhubarb is soft and pink. Add the sugar halfway of the cooking.

Rhubarb Pudding With Banana Decoration.

Coddled Pears

Select a dozen winter pears, wash thoroughly and place in an open stewpan with a cupful and a half of light brown sugar, two and one-half cupfuls of water and the rind of a lemon. Stew very slowly uncovered, turning often, for about two hours. Replenish the water if necessary. Remove the pears and cook the syrup down to a thick consistency. Add a tablespoonful of lemon juice to it and pour over the pears.