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Peach Puddings
Are Good
There Are So Many Kinda That
You Can Surely Find One That
Will Provo interesting.
llcious addition to the fund of
possibilities in the hands of the
clever cook that it is worth while
mastering the making of several dif-
ferent kinds. Recipes are here given
for various and sundry of these
puddings—sometimes in combination
with other ingredients, always of
such sort that they are rightly called
puddings.
It is very often possible to make a
thoroughly appetizlng pudding from
peaches that would be quite’ uninter-
esting eaten raw. The addition of
sugar and other flavoring, the cook-
ing. the combining with crust or
better of one sort or another. makes
the pudding flavorable even when
the peaches are rather fiat.
However, the better the flavor-—
the better the pudding. That goes
without saying.
Here is a good baked peach batter
pudding. made in an interesting way
PEACH puddings are such a do-
-for the peaches are cooked before-
hand.
Peach Batter Pudding
Fill pudding dish with whole
peeled peaches. pour over one pint
water, cover. and bake till peaches
are tender. Drain off Juice and let
cool. Add to it two cups milk. four
beaten eggs. one scant cup flour
mixed with one teaspoon baking-
powder, one cup sugar, one table-
spoon melted butter. pinch salt. Beat
hard four minutes, pour over peaches
in dish, bake to rich brown and serve
with cream.
This is a good combination of co-
coanut. cornstarch and peaches. a
dainty pudding and a good one:
Peach Cocosnut Pudding
Mix one-fourth cup of cornstarch
with one-half cup cold water and
add two cups of hot milk. cook in
double boiler thirty-five mindiesmnd
add one-half cup of cocoanut. Line
a wet mold with sliced peaches. po r
in pudding and when cold turn
on a serving dish.
And this combines sago with
peaches temptingly:
Peach Sago Pudding
Cook a cup of sago until soft in a
double boiler with a quart of salted
water. adding boiling water as re-
quired. Fill a baking-dish with
peeled and cored peaches. stuffing
the center with sugar and spice.
Pour over a cup of water and bake
until nearly done, then cover with
ease. sprinkle with sugar. dot with
butter and bake for forty minutes.
Serve with boiled custard or sweet-
ened cream.
Peach cottage pudding is good, too.
This recipe may be used with any
of the summer berries substituted
for the peaches to make an equally
delicious pudding. ‘
Peach Cottage Pudding
Cream half a cup of butter with a
cup of sugar. add one cup.of milk,
two eggs well-beaten. and two cups
of flour sifted with two teaspoons of
baking-powder and a pinch of salt.
Add a cup or more of peaches su‘d
thin. turn into a buttered pan, a d
bake for half an hour in a. moderate
oven. Serve hot with Hard Sauces
And here are two delicious steamed
peach puddings. each. perhaps, bet-
ter than the other.
steamed Peach Pudding .
Mix a. cup of flour. two of bread
crumbs and a half cup of chopped
nuts. preferably almonds. Stir in
the beaten yolks» of three eg. ,
three-fourths cup of sugar. a little
lemon Juice and two heaping cups of
chopped peaches. Lastly put in the
' more conventional
..
interest—«ind that is because in
' the new crctonnes there are,
'eully, all sorts of designs.
.- Of course, the newest are of one
., art—bold and distinctive, in bright.
.s'ometlmes startling. color combina-
tions, with big swirls and splashes
in the design. Nothing mincing,
nothing dainty, about them.
'But there are other cretonnes
among the new ones that are of the
sort, with the
small flowered English designs.
f'l‘hese are always lovely. and for
imany uses for surpass the more
THE new cretonnes are of great
vigorous. striking modern designs.
Will?) You Buy
Vegetables
Remember That Your Dealer Must
Charge Good Prices for Good
Things.
lng vegetables. In fact. very few
native Americans do succeed in
the retail vegetable business. There
is so much loss through spoiling.
especially in warm weather, there
is strong competition from hucksters
who go from door to door. with no
expenses to consider save the up-
eep of a. horse and cart or a tum-
le-down motor car. These buck-
ters get the reputation of selling
cheaper than the regular fruit deal-
ers. and uSually their prices are
lower.
"flow is it that I have to pay you
twenty cents for that cabbage?" my
neighbor asked at our vegetable
dealer‘s shop this morning. "I got
gone last week from the huckster for
fifteen cents and it was larger."
i "What was he asking today?" asks
the dealer, and when my neighbor
ya that today the huckster didn't
:have any cabbages the vegetable
dealer shrugs his shoulders, too in-
different to explain the situation.
'Peddler Not Reliable
IT is not easy to make money sell-
Very often the peddler buys only
when prices are low. 0n the day
that the market is glutted with
berries he buys a lot of them. Days
when they are high he does not get
them. He takes no chances. But
your reader dealer gives his cus-
tomers something in the way of ser-
vices ae well as more fruits and
vegetables. It may be that you have
definitely decided to have a ham
shdrtizaks and are going toast them
at any price. Then you go to the
dealer- and wonder why he charges
so much for, them when only a few
days ago the peddler had them for
only half as much. There happened
to be an over-supply that day. . To-
day there are not enough.
In order to make any sort of profit
our fruit and vegetable dealer al;
ways has someone in the back of the
tables. Usually. there is some older
member of his own family who is
better suited fpr this sedentary work
than for the more active work of
waiting on customers. /\
Roses of berries have to be looked
over. the stale ones discarded and
only the good ones'retainod, and this
requires much expertness and must
be done fairly rapidly if it. is to be
worth while. Heads of lettuce have
to be carefully gone over. while out-
side‘leAVes are cut oi! with a knife.
Spinach must be picked over to
eliminate any tell-tale wilted leaves.
1
whipped whites of three eggs. Turn
into a well-buttered mold and steam
two hours. Serve with cream.
Peach Roll
Sift a pint of flour with four level
teaspoons baking-powder and half a
teaspoon of salt. work into it a
heaping tablespoon of lard. and add
enough cold water to make a stiff
paste. Roll into an oblong. cover
thickly with crushed peaches. sprin-
klo with sygar. roll .up. pinch the
ends together. and steam. Serve hot
with any preferred sauce.
‘Tllu.
. vuewoLk/
shop to look over fruits and vege-4
ohm
Br MARY: MARSHALL ~
quyr'ght. 1925. by The M‘Clure Nempoper 6yndl‘cato
Some of the lost of our crstonnea
are made from designs th t can be
traced back to India and rain. it
was in the East where printed cal-
loos were first found. To begin with.
of course. the designs were. hand-
painted on wall hangings and other
fabrics from those countries. And
the mariners of the seventeenth
century brought many beautiful
lengths of the then strange fabrics
home from their travels in the
Orient—homo to France and Eng-
land, where they soon became the
models for domestic fabrics.
Sothe old deal s were handed
down from gonerat on to generation.
acquiring szmothlng, of course, from
the countries of their adoption. And
it is these designs which we still find
in our modern chintses and cre-
tonnes.
It is quite possible. in some shops.
to lehrn the history of the design of
the cretonne you buy. Of course.
each yard costs more for tho knowl-
edge you get with it. but some
women like a cushion or paraaol.
curtain and lounging robe much
better for knowing where the origi-
nal of its pattern came from.
An excellent plan in planning the
furnishings of a room is to create
b
your color scheme around" the de-
sign of the chints you wish to use
for chair covering Or winddw drap-
ery. The walls should be popered or
painted or otherwise colored to
niatch the light tone of the back-
ground as much as possible. What
the decorators call the middle tones
-soft blues, grays or browns or
greens—that may appear in the de-
si ti shouiatbe matched in the up-
h story of the furniture or the tone
of the furniture itself. while the
vivid touches of color in the cretonne
or chintz should give the cue for the
o
I
Buy Fresh Things
Now this is all quite necessary to
make the business at all profitable.
But from the point of view of you.
the housewife. it isn't quite worth
while to buy the stale fruits and
vegetables that have been looked
over. even though they are less ex-
pensive than the fresh articles.
There is usually real economy in
buying the fresh things, if you are
one of those housewives who make
use of everything. When such vege-
tables as cauliflower. turnips. rad-
ishes, beets. carrots. etc.. are looked
over they are robbed of their green
tops. the wilted condition of which
would make the vegetables unsele-
abie. Beet tops may be made into a
very good substitute for spinach. If
the leaves appear to be tough and
old they should be cooked a. little
longer and chopped before they are
served. Many economical cooks
serve the green from cauliflower and
from turnips. Outside leaves of let-
tuce that are too heavy to be tempt-
ting in salad make a_ very good green
when cooked or may be added to
vegetable soup to give flavor.
We havetnot had very conclusive
facts on the case, but it seems to be
agreed among scientists that the
vitamin value of fruits is diminished
when they become stale and wilted,
and undoubtedly their flavor even
when cooked is quite inferior.
TWO 0000 plus
Pineapple Jam
l
t.
On. pint pineapple, three-fourths
pound sugar to one pint fruit. To
prepare pineapple. wash and_brush
well. Cut in slices, then peel and
remove eyes from each slice. Put
through food chopper. measure and
then cook twenty minutes- before
adding sugary Usually the fruit. .is
Juicy enough .so that no water is
needed. But a little water maybe
added if necessary. Add the sugar
and simmer very gently till thick.
Peach Jam
Pare. stone I‘ld cut into thin slices
one-half peck free-stone peaches,
and to one pound of fruit add three-
. fourths pound‘sugar; put them into
a preserving kettle and let cook
until clear. which will probably be
one hour. Then crack one-third of
the stones. remove the kernels.
blanch them in boiling water. cut.
them into thin slices and add ‘to the
peaches. This should be done as
soon as the fruit is set on the flre.
so that the kernels can cook with it.
When done. put into small glass,
is rs. I
,—
MONDAY
Breakfast
Oranges
Farina (‘rcam
Soft-cooked eggs
Buttered toast
Luncheon
("old roast duck
Left-over farina croquettes
Lemon Jelly with sliced bananas
Dinner .
Vegetable soup *
Chopped beef balls
Spaghetti an gratin
Pickled bcets Creamed onions
Blane mange with crushed peaches
Coffee
TUESDAY
Breakfast
Peaches
Creamed chipped beef
Muffins Coffee
Luncheon
Spanish rice. Buttermilk
Toasted wafers Heney
Dinner
Veal cutlets Rice croquettes
Fried Tomatoes Summer squash
Peach shortcaks
WEDNESDAY
Breakfast
Plums
Prepared cereal
Smoked herring
Hot rolls Coffee
Luncheon
Minced veal and lettuce sandwiches
Jam tarts Iced coffee
Dinner
Crab flake cocktail
Baked ham Baked potatoes
Corn on the cob Fried egg plant
Lemon meringue pio
T H U as DAY
Breakfast
Melons
Fried potatoes
Coffee
Cream
Ham omelet
Dry toast
Luncheon
Egg and pickled boot salad
Whole wheat bread and butter
Ginger snaps Fruit Tea
Dinner
Cream corn soup
Sliced cold ham Macaroni au gratin
String beans Stewed tomatoes
Chocolate Bavarian cream
ERIDAY
Breakfast
Pears
nice and cream
Fish roes on toast
Coffee Parkerhouse rolls
Luncheon
Deviled eggs
Buttermilk English muffins Honey
Twenty-One Meals a
w_ The New Cretonnes Arc of Unusual Interest
bright notes of color in the room—s.
brilliant picture on the wall, a flower
bowl. a. cushion or lamp shade. if
you are going to take your color
scheme from your cretonna or Chintz
it is important to select one that has
been designed by an artist with a
fine feeling for color. And such cre-
tonnes can now be bad if you but
take the trouble to look for them.
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Week
Dinner
Deviicd crabs Earnings chips
Mixed vegetable salad
Lemon sherbet Cakes
SATURDAY
Breakfast
Bananas
Hominy Cream
Poached eggs on toast
L‘anPe
Luncheon
Baked stuffcd tomatoes
Pineapple salad Wafers
Hot or iced tea
Dinner
- Clear tomato soup
‘ Lamb chops (:rccn peas
Potato balls with minced parsley
and butter
Caramel custard
SUNDAY
Breakfast
Windfall applesauce
Cereal Cream
Stewed tripe
Rolls Coffee
Dinner
Broiled chicken Creamed potatoes
Cauliflower with butter sauce
Sliced cucumbers
Raspbery shorbett Sponge cake
Supper
Lettuce salad with roqucfort cheese
dressing
Peanut butter sandwiches
Sliced peaches Sponge cake
CROQUETTE ECONOMY
In making croquettes or any simi-
lar dish your recipe doubtless tells
you to roll the formed croquette in
crumbs. then in egg white and finally
in crumbs. The crumbs should be
made from well dried broad. ground
and then sifted through a. fine sitter.
If you have no crumbs on hand you
may use flour. And if you have no
egg whites or do not wish to use an
egg for this purpose you may use
gelatine. Many restaurant chefs do
this and the rtfiults are quite satis-
factory. Measure, out a half table-
spoon of granulated gelatlne. soften
it in a tablespoon of winter and then
dissolve it in a half cup of boiling
water.
A good rule for making croquettes
from left-over meats in as follows:
Two cups of chopped cooked meet. a
half cup of thick w to sauce. and
one egg yolk. If you ave not quite
enough of the meat use 2 little
cooked rice or farina. From two
cups of the meat—or meat and rice
—you should be able to form four or
five croquettos.
“(LS of a more reposeful ago
used to count on spending sev-
eral hours getting ready for a
dumb. There was a little nap if
possible and in the days when
women felt that a, high tight collar
was essential for the street even in
warm weather, it sometimes took
quite awhile to remove the “collar
line" from the top of the neck. This
took lemon Juice or other bleach.
which had to be used carefully so as
not to leave marks of irritation. If
possible one remained in one's room
for an hour or more. with the face
covered with cold cream.
A Lightning Change
Now the thoroughly up-to-date
girl is ready to dance on a few min-
utes' notice. One wonders when she
has time to dress. It is no longer
considered at all smart to spend
hours at one’s toilet and the popular
girl or woman is one who appears
to be able to make changes as rap-
idly as the vaudeville performer.
She plays golf or tennis all the after-
noon. drives home in wind or rain
or glaring sun and appears at din-
ner ready for dancing afterward,
She has succeeded in erasing the
signs of the day‘s activities.
There is the girl. too. who works
until five or after in an office. hurries
home in bus or subway and must
somehow manage to be dressed by
dinner-time. ready for dancing later
on. At least she knows that she has
not had to make u more hasty
toilette than the “lady of leisure."
because “ladies of leisure.’ nowa-
days, work as hard as the “poor
working girl."
Feet are most important nowadays
when one dances every dance. Ro-
member that your feet really are a
little larger in warm weather than
in cool weather and for summer
dancing get a pair of slippers that
gives your feet a little more room.
There is nothing less attractive
that are obviously too small. if you
look around you will be able to find
a pair of slippers out quite low that
looks dainty and is perfectly com.
fortabie too.
The Feet First
So let the first step in preparing
for the dance be a good hot bath.
for this is very beneficial to the feet.
Make a special foot both if you like
and dissolve a. tablespoon or so of
bornx in this, or simply bathe the
fleet in a strong solution of warm
water and borax. Someone advises
massaging tlrcd foot with giyccrine
‘nfu'r this. Any good hand lotion
‘ used on tired or irritated feet soothes
,tbem. One woman oven uses van-
ilshlng cream. After this dust your
ifcet with talcum powder or stearate
than the effect of dancing in slippers.
BEFORE YOU DANCE
We Don't Have Much Time Nowadays to Get Ready for Any-
thing. 50 We Have [carnal to Work Fast and Effectively.
of zinc or turn your stockings inside
out and dust them with it.
For your neck, hands and arms,
use your favorite creams. following
individual directions in using them.
Some women strongly favor liquid
powder before going to dance. Be
sure that you do your powdering be-
fore you don your frock or Slip. If
possible get someone to powder the
back of your neck and be sure that
the powder does not show there. A
clean chamois skin should be used
to pat off any superfluous powder.
Some women feel that it is a bad
plan to dress for a. dance without
using some rouge. It is true that
the exercise of dancing takes nat-
ural color from some people's cheeks.
and leaves them looking anything
but their best. However, some
women look more attractive in the
evening if they avoid all effect of
rosiness and use what makeup they
allow themselves to produce a clear
pallor of complexion.
Vanity Cases Flourish
Everyone knows that it is ex-
tremely bad taste now to use make-
up in public. For a time it. was
tolerated—because so many women
of good taste did it. But that was
only a fad. and now only taggers-on
of fashion are seen wielding powder
puff and lipstick in public; But the
vanity case or bag is still an almost
essential evening accessory. One
can always contrive to give one's
nose :1, little dab of powder when‘o
one is looking. '
WIWUR
WISH?
Shuffle the cards (this is one in«
{stance where you may deal the cards
ifor yourself). thinking hard of what
you wish might happen. Then deal
them into three packs. Pick up
each pack until you find the one in
which is the card representing your-
self. lf very light your card is
Queen of Diamonds: if medium
blond the Queen of Hearts; if very
dark the Queen of Spades, and if
medium dark the Queen of Clubs.
if the Nine of Hearts is in the
some pack your wish will certainly
come true. If the Nine of Hearts is
very near to you it will come true
very soon. and the farther away it is
increases the time you may have to
wait. If the Nine of Hearts is not
there. but thb Nine of Spades is in
the some pack as your card. either
your wish will not come true, or it
will be a long time before it does,
or it may bring sadness with it if it
comes.
if both the Nine of Hearts and
Nine of Spades are in the same pack
l as your card, it means that some
iobstacle will have to be overcome be-
,fore your wish can be realized.
The Two
of deeprosegamishthealnrt
contest. almond green feather
verdant shade are wornavitb it.
Ahiileskirtinshadea of pinkand
yellow is posed over a pinkish yellow
foundation, while a flower and
slippers match the flower. At 'ht. '
real violets are worn on the shoulder of this dance frock of violet
cbifion headed in mauve and silver.
Silhouettes
petals
The
For the sake of striking
fan with slippers in the same
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Norwalk Chronicler