One of our choice fruits, the two varieties chiefly used in hotel life being the "freestone" for dessert, and the "clingstone" for cooking purposes.

Peaches With Cream

Freestone peaches skinned, cut in slices, sprinkled with powdered sugar, covered with thick cream and served.

Compote Of Peaches

Halves of peaches skinned, simmered in syrup till tender; served cold with a small pitcher of cream separate - may also be served hot as a sweet entree. An improvement to the syrup is to take the kernels from the stones, blanch and skin them, then boil in the syrup.

Peach Ambrosia

Peaches peeled and sliced, simmered in the above syrup till tender, taken up, arranged in centre of dish flanked with slices of peeled and pipped oranges, then cover the peaches with some of the syrup, and pipe a fancy centre over them with whipped cream.

Peaches With Rice

Rice boiled in sweetened milk with a vanilla bean till dry in grains; served as a border to the compote of peaches as above.

Peaches With Rice Croquettes

Rice boiled very tender in sweetened and flavored milk, then taken up and whisked till creamy, set with the addition of egg yolks; when cold, made up into two forms of croquettes, one like a small egg nest, the other like a small pyramid; bread them lightly, fry a golden color, depress the centre of the egg nest shape, and place in half a peach from compote, pipe the edge with peach marmalade, garnish with the pyramids, decorating the point with whipped cream and chopped pistachio nuts, pour syrup from the compote flavored with Madeira wine around the base, then serve.

Peach Marmalade

Peaches wiped but not pared, halved, stoned, weighed; to each pound of fruit allow half a pound of sugar; take a porcelain lined kettle, pour in just enough water to cover the bottom, then put in the peaches, place on the lid and heat slowly to boiling point; then stir and mash the fruit till fine; then add the sugar and a few blanched and pounded kernels, boil up again and continue stirring for fifteen minutes, then diaw to a cooler part of the range and let simmer for twenty minutes with an occasional stir; place in stone crocks and use as wanted.

Peach Butter

Yellow mellow peaches peeled and stoned, weighed; to each pound of fruit allow three-quarters of a pound of sugar, put peaches with just a little water in the preserving kettle, cover, heat slowly to boiling point, whisk till thoroughly mashed, then rub through a fine sieve, then add the sugar, boil up, boil and stir thoroughly for fifteen minutes, fill into small jars; when cold, tie over with air-proof paper.

Peach Jelly

Two gallons of pared and sliced peaches, one pint of water, two dozen of the kernels blanched and pounded and mixed with the fruit, put all into a stone crock, stand in the bain-marie, cover closely and let boil for an hour, stirring till the fruit is well broken, then turn into a jelly bag and let drip thoroughly; to each quart of juice add the juice of two lemons and two pounds of sugar, bring quicky to the boil, then boil fast for twenty minutes, skim as the scum rises, roll the glasses in boiling water, fill with the boiling jelly, let cool for 24 hours, then cover with air-proof papers; keep in a cool place.