Pour boiling water over peaches until the skins slip off easily. Place them in a pan, sprinkle with sugar, pour water over them to the depth of half an inch. Bake until tender and slightly brown. Serve with cream.
Bake a sponge cake in an oblong pan; when cool cut in squares. Pile peeled and sliced peaches on each square. Heap over the tops whipped cream, which has been beaten with raspberry jelly or some fresh mashed raspberries.
Take the syrup from a can of peaches and add boiling water to make a pint. Stir in one-half teaspoonful salt and one-third cupful tapioca. Cook in a double boiler until transparent. Butter pudding dish and put fruits in it. Flavor the tapioca with a little lemon juice and pour over the fruit. Bake twenty minutes and serve with cream.
Soften one-half box gelatin in one-half cupful cold water; add one-half cupful boiling water, place over hot water. Add three-quarter cupful of sugar and stir until dissolved. Remove from the fire, add one cupful strained peach pulp and one-half teaspoonful bitter almond extract and let stand until cool. Fold in the stiffly beaten whites of three eggs, turn into small molds and place on ice to harden. Serve with thin boiled custard.
1/2 pound dried peaches.
1/2 cupful sugar.
1/2 cupful seedless raisins.
Wash and soak peaches over night in water enough to cover and stew in the water in which they were soaked. When about half done add the raisins and the sugar. Cook slowly until tender.
1 pint milk 1 egg.
2/3 cupful sugar.
3 level teaspoonfuls cornstarch 1 teaspoonful butter.
Put milk on to boil, beat the egg very light, add sugar and beat until creamy. Then add the cornstarch which has been made smooth in a little cold water and cook five minutes; lastly add the butter. Cool and pour over peeled and sliced peaches.
Boil for ten minutes three pounds of sugar and three cupfuls of water. Add four pounds of peaches, peeled and cut in small pieces. Boil until thick, stirring to prevent burning. Turn into small glasses and seal when cold.
Make a rich pastry, roll out about half an inch thick and cut out round with a saucer. Put on each half a cupful of sliced peaches, a tablespoonful of sugar and a few drops of lemon juice. Moisten the edges of the paste with white of egg, fold over, press together with thumb to make the edge even scallops, sift powdered sugar over and bake. Serve with peach sauce.
Line a deep dish with slices of stale sponge cake; fill with peeled and sliced peaches and sprinkle with sugar. Beat the whites of three eggs until very stiff. Fold in three tablespoonfuls of powdered sugar, flavor slightly with vanilla, spread over the peaches and brown in a hot oven. Serve cold with cream.