Part 5

Mix the peaches, sugar and lemon extract. Add the egg whites stiffly beaten, and beat for one minute. Fold in the whipped cream. Pile portions in tall sherbet glasses. Sprinkle the cocoanut over the tops. Set in a very cold place for thirty minutes. Serve.

=Peach Short Cake= (Four portions)

(Almost as good as its strawberry brother.)

One and one-half cups flour Three level teaspoons baking-powder One-fourth level teaspoon salt Two level tablespoons sugar Three level tablespoons lard One-half cup milk Two cups peeled diced peaches One-half cup sugar

Mix and sift the flour, baking-powder, salt and two tablespoons of sugar. Cut in the fat with a knife. Add the milk until a soft dough is formed. (More milk may be needed.) Roll out to the thickness of one inch, place upon a greased baking pan and bake in a hot oven for ten minutes.

Set upon a platter. Mix the peaches and sugar and place on top of the baked dough. Serve with whipped cream.

=Peach Sponge Cake Dessert= (Six portions)

(Attractive as a luncheon dessert.)

Six individual sponge cakes One and one-half cups peeled sliced peaches One-fourth cup sugar One cup whipped cream Two level tablespoons sugar One tablespoon vanilla One-third cup nut-meats

Remove the tops and parts of the insides of six baked cakes. Mix the peaches and sugar. Place portions inside of the cake cases. Mix the whipped cream, sugar and vanilla. Pile portions on the cakes. Sprinkle the nuts over the cream. Serve.

=Peach Tapioca= (Four portions)

(For the simple home meal.)

One-third cup quick-cooking tapioca One-half cup cold water One cup boiling water One-fourth level teaspoon salt One-third cup sugar Two cups peeled diced peaches, canned or fresh One teaspoon vanilla

Soak the tapioca in the cold water for five minutes. Add the boiling water and salt and cook in a double boiler for twenty-five minutes. Add the sugar and peaches and cook for fifteen minutes more. Add the vanilla, and serve very cold with whipped cream.

=Windsor Peaches= (Six portions)

(Unusual and delicious.)

Six three-inch circles of sponge cake, half an inch thick Six halves of canned, or fresh peaches. (If fresh ones are used, peel, seed, and cut in half) One-half cup seeded chopped dates One-third cup chopped nuts Two level tablespoons jelly Two egg whites One-fourth cup sugar One teaspoon lemon extract

Place the circles of sponge cake upon a greased baking sheet. Place the peaches, open side up, on top of the cake. Mix the dates, nuts and jelly and fill the peach cavities with this mixture.

Beat the egg whites stiff; add the sugar and extract. Beat for one minute. Cover the peaches with the egg white mixture. Set in a moderate oven for five minutes or until the meringue is light brown.

XV. PIES

=Apple Pie= (One medium-sized pie)

(Probably the most universally popular dessert in the book.)

Four cups sliced apples One-half cup water One cup sugar One level tablespoon flour One-eighth level teaspoon salt One-fourth level teaspoon grated nutmeg One-half level teaspoon powdered cinnamon Two level tablespoons butter

Peel and core the apples and slice very thin. Add the water and cook slowly in a covered saucepan until the apples are a little tender. (This will take about seven minutes.) Add the sugar and cook for four minutes more or until the sugar is well dissolved and the filling a little thick. Add the flour, salt, nutmeg, and cinnamon, and cook for another minute. Pour into a pie pan lined with an unbaked pie-shell. Roll out the upper crust and spread the butter on its under side. (The side that will fit next to the apple filling.) Fit the crust carefully on top of the pie. Moisten the