Peach Tapioca

Put a teaspoonful of granulated tapioca into four tablespoonfuls of water, soak for twenty minutes, and stir over hot water until transparent and rather thick. Pare a large ripe peach; with a skewer push out the stone, keeping the peach whole. Stand it in a ramekin dish, fill the stone space with tapioca, dust with a tablespoonful of powdered sugar and bake in the oven until the peach is tender and slightly brown. Just before you take it out, dust again with sugar and let it melt over the peach. Serve warm with cream.

Peach Ice Cream

Sweeten a half pint of good cream, turn it into an individual freezer and stir slowly until frozen like wet snow. Peel and press a very ripe peach through a sieve, stir it into the frozen cream, put on the cover and turn the crank slowly until the mixture is again frozen.

Peach Dumpling

Make the same as apricot dumpling.

Peach Toast

Peel one peach, remove the stone and crack it; take out the kernel, cut it into halves, put it into a saucepan with a tablespoonful of sugar and a half cupful of water; boil two minutes, strain, and add the peach that has been pressed through a sieve, and a teaspoonful of almond paste or ground almonds. Have ready a square of nicely-toasted bread, heap the puree on the toast and serve.

A nice breakfast for the chronic dyspeptic.

Peach Puff

Pare a ripe peach, press the flesh through a sieve and stir into it the well-beaten white of one egg; heap this into a ramekin dish, dust with powdered sugar and bake five minutes in a moderately quick oven.

Peach Pudding

One large mellow peach, peeled and pressed through a sieve; add to it the yolk of one egg slightly beaten, and one tablespoonful of sugar. Dust an individual baking dish or casserole thickly with bread crumbs, put in the peach mixture and bake eight minutes in a quick oven. Beat the white of the egg to a stiff froth, add a tablespoonful of powdered sugar and beat until fine and dry; heap this over the top of the pudding, dust it with powdered sugar and put back in the oven a minute to brown. Serve cold.

Peaches And Honey

Put one tablespoonful of peach brandy into a glass, add a tablespoonful of honey, mix, and fill the glass with either plain or carbonated water.

Peach Syllabub

Peel and mash one peach through a sieve, add a tablespoonful of powdered sugar, stir into it eight tablespoonfuls of cream whipped to a stiff froth, heap in a glass dish, and when very cold serve.

Peach Brandy

Mash a quart of ripe peaches, without peeling, and break half the stones; put them in two half-gallon fruit jars, add a pint of 95% grain alcohol to each jar, and a pint of water; cover and stand aside over night. Strain off the liquor, carefully pressing the peaches, then strain this through two thicknesses of cheesecloth. Add a half pint of rock candy syrup and a tablespoonful of caramel; mix, bottle and cork.

Hot Peach Toddy

This dish used to be ordered by physicians, more frequently than now, but the recipe is well worth having.

Split a large mellow peach into halves, remove the stone, stand the peach, skin side down, into a baking dish, dust it with a tablespoonful of powdered sugar and bake until tender. Press it from the skin into a small pitcher; add a teaspoonful of powdered sugar, a grating of nutmeg, four tablespoonfuls of brandy or whiskey, and sufficient boiling water to make a pint. Stir and stand aside to cool. When wanted, fill a tumbler quarter full of the toddy and fill it with boiling water. More brandy may be added if desired.

This is excellent in cases of chronic diarrhoea and dysentery.