Part 8

The old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, employ all the fruits of the various seasons, and thus feast ourselves upon the delicate confections almost the whole year through. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, and more healthful than the old-fashioned concoction. Too much skill was required in combining soda and sour milk. The milk had to be at just the right stage of sourness; not a grain more of soda could be used than was sufficient to neutralize the acid in the milk, or the cake would be yellow, with a disagreeable odor and soapy taste; if too little, the cake was heavy. But even the young or inexperienced housekeeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking powder only needs to be thoroughly sifted with the flour, so that it may evenly lighten the cake. Use sweet milk always. For the old-fashioned short cake no eggs are needed, the dough being put together in the same way as for baking powder biscuit.

Throughout the summer fresh fruit of all kinds can be used. With cold weather substitutes are found in tropical fruits such as bananas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable.

The cake part for a fruit short cake may be made from any one of the following receipts:

=Short Cake.=—1 quart flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 tablespoons butter, 1 pint milk. Sift the flour, salt, and powder together, rub in the butter cold; add the milk and mix into a smooth dough, just soft enough to handle; divide in half, and roll out to the size of breakfast-plates; lay on a greased baking-tin (fig. XIV), and bake in hot oven 20 minutes; separate the cakes without cutting, as cutting makes them heavy.

=Short Cake, 2.=—1 quart flour, ½ cup butter, ½ teaspoon salt, 1 tablespoon sugar, 2 heaping teaspoons Royal Baking Powder, milk to make soft dough. Mix as in first receipt, and bake.

=Short Cake, 3.=—1 pint flour, 3 tablespoons butter, ½ teaspoon salt, 2 teaspoons sugar, 2 scant teaspoons Royal Baking Powder, milk to mix to stiff batter. Sift dry ingredients; add milk to make very thick batter in which spoon will stand upright. Turn into shallow greased pan (fig. XIII), and steam 30 minutes; place in hot oven 10 minutes. When cold split in 2 or 3 thicknesses.

=Short Cake, 4.=—Cream ½ cup butter and 1 cup sugar. Add 2 well-beaten eggs, ½ teaspoon salt; then, alternately, ½ cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold.

=Apple Short Cake.=—Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice, ½ cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled custard.

=Blackberry Short Cake.=—Wash and drain 1 quart berries. Sweeten, spread between layers of short cake, and serve with cream or a cold custard.

=Strawberry Short Cake.=—Pick, hull, wash, and drain berries. Sweeten, spread between bottom layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard.

=Raspberry Short Cake.=—Prepare as for strawberry short cake.

=Cherry Short Cake.=—Make as for strawberry short cake, using pitted sweet or tart cherries.

=Peach Short Cake.=—Pare and slice peaches. Finish as for strawberry short cake.

=Banana Short Cake.=—Peel and slice bananas. Finish as for strawberry short cake.

=Canned Fruit Short Cake.=—Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other short cakes.

=Huckleberry Short Cake.=—2 cups sugar, ½ cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter.

=Individual Short Cakes.=—Make short cake, 2. Roll out ½ inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes.

Doughnuts and Crullers

These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

=Doughnuts.=—Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out ½ inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat.

=Doughnuts, 2.=-½ cup butter, 1 cup sugar, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg, 1½ cups milk, 1 teaspoon extract nutmeg. Rub the butter, sugar, and egg together smooth. Sift the flour and powder together, add it to the butter, the milk, etc. Mix into a soft dough; well flour the board, roll out the dough to ½ inch in thickness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the purpose. Serve with sifted sugar over them.

=Doughnuts, 3.=-¾ cup granulated sugar, yolks and whites 2 eggs, 3 tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons Royal Baking Powder, ½ teaspoon grated nutmeg. Add beaten whites last, then add enough more flour to make a soft dough. Roll ½ inch thick, cut, and fry as directed.

=Doughnuts, 4.=—Sift together 2 teaspoons Royal Baking Powder, 1 quart flour, ½ cup sugar, ⅓ teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry.

=Doughnuts, 5.=—Scald 1 cup milk, add ½ cup sugar, stir till dissolved, and cool. Add 1½ cups flour sifted with ¼ teaspoon salt and 2 teaspoons Royal Baking Powder, the well-beaten whites 3 eggs, 1 tablespoon melted butter, and enough more flour to make a soft dough. Roll, cut, and fry.

=German Doughnuts.=—Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth; add ½ teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry.

=Puffball Doughnuts.=—3 eggs, 1 cup sugar, 1 pint milk, ½ teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown.

=Crullers.=—1½ cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, ½ teaspoon salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat.

=Crullers, 2.=—1 quart flour, ½ cup lard, ½ cup butter, 1 cup sugar, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 2 eggs, 1 teaspoon extract nutmeg. Sift the flour, sugar, and powder together; rub in the lard and butter; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board; cut into strips about ½ inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar.

=Crullers, 3.=—2 cups brown sugar, 1½ cups butter, 6 eggs, ½ nutmeg, grated, 2 teaspoons Royal Baking Powder, flour to make soft dough. Roll, cut with jagging-iron, fry as directed.

=Crullers, 4.=—1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and ½ teaspoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roll in sugar.

=Dutch Crullers.=—2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup cream, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, sufficient flour to mix to a soft dough. Roll out, cut in squares, cut several times in center with jagging-iron; fry brown in kettle of deep smoking-hot fat.

=Fried Cakes.=—2½ cups flour, 2 teaspoons Royal Baking Powder, ½ cup milk, ½ teaspoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry materials together. Add beaten eggs, milk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper.

=Rye Drop Cakes.=—1 heaping cup rye meal, 1 heaping cup flour, 1 teaspoon salt, 3 tablespoons molasses, 1 cup milk, 2 eggs, 2½ teaspoons Royal Baking Powder. Sift dry materials together. Add milk, molasses, and beaten eggs. Drop by spoonfuls in deep smoking-hot fat. When brown drain on paper.

=Wonders.=—3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed with 1 cup flour. Add more flour to make stiff dough, roll very thin. Cut in 3-inch squares; in each cut several slits; run finger through and separate, then dent them. Fry and roll in sugar.

Dumplings

=Apple Dumplings, Royal.=—1 quart flour, thoroughly mix with it 3 teaspoons Royal Baking Powder and a small teaspoon salt; rub in a piece of butter or lard the size of an egg, and then add 1 medium potato, grated in the flour; after the butter is well mixed, stir in milk and knead to the consistency of soft biscuit-dough; break off pieces of dough large enough to close over 4 quarters of an apple (or other fruit as desired) without rolling, and lay in an earthen dish and steam until the fruit is tender. Serve with brandy sauce.

=Apple Dumplings, 2.=—Paste, 2; 6 apples, peeled, cored, and sliced, 1 cup sugar. Line 6 cups, well greased, with the paste rolled out thin, wet edges, fill with apples, some of the sugar, cover with more paste; put in shallow stewpan, large enough to contain them, with boiling water to reach half-way up the cups; steam thus 45 minutes; turn out on dish, sift sugar over them; serve with spice sauce.

=Apple Dumplings, 3.=—Paste, 3; 8 apples, peeled and cored, 1 cup sugar. Roll out the paste thin, cut into 8 squares of 4 inches, lay on each an apple with sugar in aperture made by removing core, wet four corners of paste, and bring them to top of apple and fasten; sift sugar over them; lay on baking-sheet and bake in hot oven 25 minutes; serve with hard sauce.

=Berry Dumplings.=—Use berries of any kind carefully picked, hulled or prepared, and make as for apple dumplings, putting 1 or 2 tablespoons of berries in each dumpling.

=English Dumpling.=—1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out ½ inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with sugar and a little powdered cinnamon. Draw up crust and cloth so as to completely cover apples; tie cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with trivet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. Serve hot with cream and sugar or a liquid sauce.

=Farina Dumplings.=—1 quart milk, 10 ounces farina, 3 eggs, 1½ teaspoons Royal Baking Powder, a tablespoon fresh butter, ½ pound flour. Bring milk to a boil, stir in farina, and boil till well done, continually stirring. After cooling, stir in the melted butter and eggs previously beaten up, and last add flour sifted with baking powder and salt. Drop with tablespoon into boiling water, well salted; boil about 15 minutes till they rise; take out with skimmer and serve with fruit sauce.

=Peach Dumplings.=—Proceed as directed for apple dumplings, 1.

=Peach Dumplings, 2.=—Bring 1 cup water, 2 tablespoons butter, to boiling point; turn in quickly 1 cup dry flour; stir till mixture draws away from sides of pan. Take from fire and cool. Work in 4 eggs, ⅔ cup flour mixed with ½ teaspoon Royal Baking Powder, more flour if necessary to make a soft dough. Pat out in a cake, cut in rounds with a saucer. On each place a pared, unpitted peach. Draw dough round to cover the fruit. Place in greased pan, brush with milk, and bake 30 minutes in moderate oven. Serve with clear sauce.

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Receipts for making dumplings for a stew or fricassee frequently call for shortening. This is a mistake, and usually results in heavy, soggy dumplings. Heaviness may also be caused by a removal of the lid of pot or steamer before the dumplings are done. Flour, salt, Royal Baking Powder, and sweet milk are all that are needed to make tender, fluffy dumplings of this kind. The dry ingredients should be sifted carefully together, then quickly mixed with the milk. During the cooking the liquid in pot or steamer should be kept at a steady boil. No more batter or dough should be dropped in at one time than will cover the surface of the liquid or rest on top of the meat, for, if too many dumplings are dropped in at once, those underneath are sure to be soggy. The cover should not be lifted until the dumplings are done.

=Dumplings for Soup.=—1 cup flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, sifted together. Add ⅓ cup finely chopped suet, and enough milk to make stiff dough. Make into dumplings size of marbles, drop into soup, cover, and boil 10 minutes.

=Egg Dumplings for Soup.=—Beat 2 eggs, add ¼ teaspoon salt, 2 tablespoons milk. Sift 1 cup flour with 1 scant teaspoon Royal Baking Powder, add egg mixture, and more flour if necessary to make thick batter. Drop by half teaspoonfuls in boiling soup; cover, cook 10 minutes.

=Dumplings for Stews.=—Mix and sift 1 pint flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt. Mix to soft dough with milk. Turn on board, roll out 1 inch thick, cut in small circles. Roll each in flour, drop on top simmering stew. Cover, cook 20 minutes without opening pot.

=Dumplings for Stews, 2.=—Mix 2 cups flour, 1 teaspoon Royal Baking Powder, ⅓ teaspoon salt. Add milk to mix to thick batter. Drop by small spoonfuls over boiling stew, and cook as in preceding receipt.

=Suet Dumplings.=—1 cup bread crumbs, 2 tablespoons finely chopped beef suet, whites and yolks 2 eggs beaten separately, ½ teaspoon salt, 1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste. Flour hands and make into balls. Wring small cloths in hot water, dust with flour, lay ball in each and tie, leaving room to swell. Cook in rapidly boiling water 45 minutes, and serve with liquid sauce (see Sauces).

=Potato Dumplings.=—1 dozen large potatoes, 6 tablespoons flour, 2 tablespoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, salt, and nutmeg. Grate potatoes, which have been boiled and skinned the day before; mix with the flour, previously sifted together with baking powder, add the melted butter, and eggs one by one, and salt and nutmeg to taste; form into balls about size of a small apple, put into boiling water, which has been well salted, boil 15 minutes; take out with skimmer, and serve with any kind of fricassee or pot-roast.

=Suet Dumplings (Danish).=—1 cup suet, chopped fine, 1 cup grated English muffins or bread, 1 cup flour, ½ teaspoon Royal Baking Powder, ½ cup sugar, 2 eggs, 1 pint milk, large pinch salt. Sift together powder and flour, add beaten eggs, grated muffins, sugar, suet, and milk; form into smooth batter, which drop by tablespoons into pint boiling milk, three or four at a time; when done, dish and pour over them milk they were boiled in.

Puddings

=Apple Pudding (Boston).=—Paste, 3; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line edge of deep earthenware dish with the paste; pack in the apples, add sugar, ⅓ cup water, and extract; wet edge of paste; lay on cover of paste, press two together, ornament edge, wash with milk, bake in moderate oven; serve with rich cream.

=Apple Pudding (English).=—Paste, 2; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line earthenware pudding-mold with paste, pack in apples, sugar, and extract; wet edges; cover, pinch edges together firmly; place in saucepan ½ full boiling water.

=Apple Tapioca Pudding.=—Pare and core enough apples to fill dish; put into each apple bit of lemon peel. Soak ½ pint tapioca in 1 quart lukewarm water 1 hour, add a little salt; flavor with lemon; pour over apples. Bake until apples are tender. Serve cold with cream and sugar.

=Blackberry Pudding.=—Paste, 2; 1 quart berries, 1½ cups sugar. Proceed as directed for apple pudding.

=Blackberry Pudding, 2.=—Proceed as directed for cottage pudding, adding 1½ cups blackberries; serve with liquid sauce.

=Batter Pudding (Baked).=—Proceed as directed for batter pudding (_boiled_), baking it in well-buttered pudding-dish 35 minutes; serve with foaming sauce.

=Batter Pudding (with Fruit).=—1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, 1½ cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into well-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce.

=Batter Pudding (Boiled).=—1½ cups flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 tablespoon butter, 10 drops extract nutmeg, 2 eggs, 1 pint milk. Sift flour, salt, and powder together; rub in butter cold; add eggs, beaten, and milk; mix into batter as for muffins; pour into well-buttered mold; set in saucepan with boiling water ⅔ up sides of mold; steam one hour, and serve with spice sauce.

=Boston Baked Plum Pudding.=—1½ cups beef suet, freed of skin, chopped very fine, 1½ cups raisins, stoned, 1½ cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk, ½ cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder, and brandy; mix into rather short batter; pour into well-buttered clean cake-tin, bake in steady oven 2 hours; serve with vanilla sauce.

=Cabinet Pudding.=-½ pound stale sponge cake, ½ cup raisins, ½ can peaches, 4 eggs, 1½ pints milk. Butter plain oval mold; lay in some stale cake, ⅓ of the raisins, stoned, ⅓ of peaches; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach ⅔ up sides of mold, steam it ¾ hour, turn out carefully on dish, and serve with peach sauce.

=Cottage Pudding.=—1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, 1½ teaspoons Royal Baking Powder. Beat the eggs and sugar together; add cream, flour with the powder sifted in, and a pinch of salt; mix into smooth batter as for cup cake; put into long narrow or oval buttered mold, bake in hot oven 30 minutes; serve with liquid or foaming sauce.

=Cottage Pudding, 2.=—1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg, 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. SAUCE.—1 cup sugar, 1 egg, 1 teaspoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla.

=Cherry Pudding.=—2 eggs, 1 cup milk, ½ teaspoon salt, 1 tablespoon melted butter, 1½ cups flour, 1 teaspoon Royal Baking Powder, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries, press into the batter, sprinkle with 3 tablespoons granulated sugar. Bake 30 minutes in moderate oven, serve hot with cream and sugar.

=Chocolate Pudding.=—1 quart milk, scalded; 1½ squares chocolate, grated; wet with cold milk, and stir into scalded milk. When chocolate is dissolved, pour into pudding-dish; add yolks of 6 eggs, well-beaten, and 6 tablespoons sugar. Bake about ¾ hour. Beat whites of eggs to stiff froth; add 6 tablespoons sugar. Spread the frosting over top; set again in oven until a light brown.

=Custard Pudding.=—1½ pints milk, 4 eggs, 1 cup sugar, 2 teaspoons extract vanilla, and pinch of salt. Beat eggs and sugar together; dilute with milk and extract; pour into buttered pudding-dish, set in oven in dripping-pan ⅔ full of boiling water; bake until firm, about 40 minutes, in moderate oven.

=Fig Pudding.=-½ pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, ½ cup beef suet, powdered; 2 scant cups sweet milk, ½ cup white sugar, in which 1 teaspoon Royal Baking Powder has been mixed, little salt. Soak the crumbs in milk, add eggs, beaten light with sugar, salt, suet, and figs. Beat 3 minutes; put in buttered mold with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil 3 hours. Eat hot with hard sauce made of butter, powdered sugar, 1 teaspoon extract nutmeg.

=Indian Pudding.=-½ cup flour, 1½ cups Indian corn meal, ½ cup syrup, ½ teaspoon salt, 1 quart milk. Mix flour, corn meal, salt, and cup milk together; pour the rest on it, boiling; stir once in a while for 30 minutes; bake in moderate oven 2 hours in well-buttered pudding-dish; serve with wine sauce.

=Lemon Suet Pudding.=—3 cups stale bread, 1 cup suet, ½ cup sugar, mixed with 1 teaspoon Royal Baking Powder, 4 eggs, 1 tablespoon extract lemon, 1½ pints milk, pinch salt. Grate bread, chop suet, freed of skin, very fine, put them in bowl; add sugar, eggs, beaten, salt, and extract; pour over boiling milk, stirring it the while; suffer it to stand 30 minutes, covered, then pour into well-buttered pudding-dish; bake in moderate oven 40 minutes; serve with sugar sauce.

=Orange Pudding.=—1½ cups stale Royal unfermented bread, 1 cup finely chopped suet, 1 cup sugar, 2 eggs, juice of 1 orange or 1 tablespoon extract orange, ½ cup milk. Mix all thoroughly together, fill 6 cups, well greased, boil 30 minutes. Turn out on dish, serve with hard sauce flavored with 1 teaspoon extract orange.

=Peach Cottage Pudding.=—Make a batter with ½ cup sugar, 3 tablespoons melted butter, 1 beaten egg, 1 cup milk, 2 cups flour, 1½ teaspoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serve with hard sauce.