Table of Contents

Recipe Page

No . No .

A Pea ch Peach Cocktail in Ora nge mber . An Appeti z ing Pea ch Sau ce for B a skets dd Meats Pea ch Coloni al Pu ing h a dd App le a nd Peac h Meringue Peac Cott ge Pu ing h a d a h P eac Cre m Pie B atter Pu ding , Pe c h a d h Peac Cust r , Frenc a h a vo la a a h Pe c F rites B nc M nge , Pe c 11 ea h Fritters , Bl e ibb n Blue Ribbon Pea ches with P c u R o each a tea en S rprise Chocol a te Sauce P G u u ' ea h H olida y Sa l ad Blue Ribbon Peac h Ifiitters P c ea h I e ream Blue Ribbon Pea ches in Froz en P c c C R ice Border Peac h L og Cabin S al ad ea h Omelet So ffle Blue Ribbon Peach Cobbler P c u ea h a stry ingers Blue Ribbon Peach Marm a l a de P c P F a h d a a a h Pe c Pies , Frie Bre d C ke, Pe c a h ad a d a h Pe c Pie Bre , Ste me Pe c a h D o a H ot a h Pe c Pie, elici us C kes , Pe c a h a a nd a a a h ad Pe c , Pine pple Gr pe C ke , Pe c Bre a la d h a ad a h a nd S C eese S l , Pe c es h h a L a a h Pea c Pot Pie C ocol te yer Cake , Pe c dd a ed h a a Peac h Pu ing , Ste m C ocol te S uce , Blue Ribbon h Pea c hes with Pea c Puree l R a h Pea ch Ra isin Pie Cobbler , B ue ibbon Pe c eac h i e S ndae Cocoa nut a nd Pea ch P R c u a l Pe a ch Roll , Genoese Cockt i s in O ra nge B askets , h a d h Peac h Peac S n wic es a An o a dd a h Pea ch Sauce for Me ts , C loni l Pu ing , Pe c Appeti z ing a h a n a . Compote , Pe c d Pine pple a dd a h Pea c h Soup Cott ge Pu ing , Pe c dd a a h a nd Pea ch Summer Pu ing Cr nberries , Pe c es h D a a h Pe a c Surprise , elicious Cre m Pie , Pe c a a a h a n d Pea ch Ta pioc a Curr nt T rt , Pe c s a d h h Peac h Ta rt Cust r , Frenc Peac a h Wa h Ma rshm al D elicious Peach Pie Pe c fers , wit D elicious Peach Surprise a v ach Pea ches and Cra nberries F orites , Pe h z o d Frenc h Pea ch Custa rd Peac es in Fro en Rice B r er d ad a h h ea hes in S edi sh imba les Frie Bre . Pe c es wit P c w T a v o h J d h a S ry Pe ac es , ellie , wit Cre m d a h O a Frie Pe c Pies Peaches , rient l Style a h a h o x Fritters , Blue Ribbon Pe c Pe c es , Petits Cr u of z d Ri h d Fro en Rice Bor er , Blue b Peac es , Spice bon Peac hes in Pea c hes with Cereal a a S h h r d ad G te u en urprise, Peac Peac hes wit F ie Bre Genoese Pea ch Roll Sav ory a a h a nd a x a h Gr pe , Pe c Pine pple Petits Crou of Pe c es a ad D o a h S l Pie , elici us Pe c H o da a ad a h nd a h li y S l . Pe c Pinea pple a Pe c Compote H ot a h a a h a nd a Pe c C kes Pinea pple , Pe c Gr pe a a h Ice Cre m . Pe c S a l ad J d a h h a a h ellie Pe c es wit Cre m Pot Pie , Pe c La a a h ho o a a a h yer C ke , Pe c C c l te Pudding , Cott ge , Pe c Lo a a ad ach a h a g C bin S l , Pe Pudding , Pe c B tter a a lad a h h M rm e . Pe c Pudding , Peac Summer a nd a h a a d a h Nut Pe c C ke Pudding , Ste me Pe c D a a h a nd a h Nut inties , Pe c es Puree , Pe c h n h a a a a d" a Nut P rf it , Pe c es Ra isin Pie , Pe c O o f a h da a h melet S u fle . Pe c Rice S un e , Pe c O a a a h a a h r nge B skets , Pe c Cockt il Roll , Genoese Pe c L a a h Sa l ad , og C bin Pe c O a a h a h a and rient l Style Pe c es Sa l ad, Pe c , Pine pple a h P stry Fingers , Peac ach A e h a h Pe mb r Sa ndwic es , Pe c a h a nd A l a a h An Pe c pp e Meringue Sa uce for Me ts l Pe c D Peach a nd Cheese Sa l ad Appeti z ing Pea ch a nd Cocoanut Sliced Peac hes a h a nd a a a h O Pe c Curr nt T rt Souffle , Pe c melet a h a nd a a h Pe c Nut C ke Soup , Pe c Pea ch a nd Nut D ainties Steam ed Pea ch Bread Peac h a nd Nut Pa rfa it Steamed Peach Pudding Pea c h a n d Pineapple Spiced Peaches a h a dd a h Pe c B tter Pu ing Summer Pudding , Pe c ea h Betty a a h R P c Sund e . Pe c ice a h a h Pe c Bl nc Ma nge Swedish Timba les Peac es i InL . a h ad a a a h Pe c Bre C ke Ta pioc , Pe c

ea h akes , H ot a ea h P c C T rt . P c a h ho o a L a h h Mars hm al Pe c C c l te yer Wafers , Peac , wit a h 2 16 Pe c Cobbler , Blue Ribbon 6 O W

M A . MA I N H A RR IS NE IL . G . OFADKLL 20 R O .

C C "P W R LLU . HOME E ONOMI S E ERT. ITER AND I STRATOR ’ C K " I L J U N L. FORM ER OO ER ED TOR. THE ADIES HOM E O R A P C T B UT T M " L I G M G " W P . ON RI OR O AN EAD N A A INES AND NE S A ERS ‘ Reu a a ae REG -EB Fum swt o

or H O W To C K IN C L oss u s s. AUTHOR OO ASSERO E ,0 FOO D "m u m m u m g m o m n flu “C N ~ e o~s A ND H O W TO K " ANDIES A D e o MA E THEM . " W V m “ C P V G AN D PICK UNG “ ANNING, RESER IN . " G FF I THE SOM ETHIN DI ERENT D SH . AND “ S L W C C F G D C P ETC. A ADS. SAND I HES AND HA IN ISH RE I ES.

0 249 33 83 #2 83 Qflhah$2 “ GREEBACRES

e uymunp cwp e ee qn ‘ CRAD ELL ,

F. e ua 4t h 2 b r ry . 19 0 . P G w s I Cal i f o rn i a e ach ro e r . nc .

Fre s no . Ca l i fo rni a .

Gent l emen The ta sk o f prepa r i ng you r i l lus t ra t e d re ci p e book

e e v ha s b n a e ry ple as ant one , fo r t he re a re pract i cally un

l i mi t e d a t t ract i ve and appe t i z i ng comb i na t i ons to b e obt ai ne d'

s i th B l ue Ri bbon Pe ac h e s .

The po s s i b il i t i e s o f B lue Ri bbon Peac he s a re we l l ni gh

i nf i ni te . I n my or pe r i me nt s I fo und t ha t th i s w onde rful fru i t

foo d can b e us e d i n the s ame de l i c i ou s w ays a s t he fre s h f rui t .

n In my opi ni on you r p ro du ct i s e conomi cal a d c onveni ent ,

a d w h n en su i tablycooke d and da i nt i ly s e rve d . i s one of t he most

nut r i t i ous and e as i ly d i ge s t i bl e foo ds t ha t can b e p rovi de d e i th e r

for adu lt s or f or ch i l d ren .

t h oe ve r h a s not b e en t empt e d t o t ry What nour i s hi ng

d a nd who i sh es can be p roduc e d w i t h t he a i d of B lue Ri bbon Peache s ,

may b e i nduce d by me a ns o f a re ci p e or i llu st rat e d d i sh i n thi s

o ma ke h v c de the s e book t t e t r i a l . i s e ry e rt a i n t o come un r p ll

o f t h i s magi c fru i t .

V . e ry t ru l y your s .

1 RECIPE No . PEACH PIE cups Blue Ribbon Peaches "Softened overnight and stewed slowly" cups water 1 cup sugar 1 tablespoon cornstarch 1 lemon

2 eggs , beaten pie crust

n d Slice the peaches , then stew them with the water a d sugar , then a d corn sta rch mixed with the juice of lemon and a little of the grated rind and the a a a and a bea ten yolks of eggs . Fill into p stry lined pie pl te b ke until crust is B i a a a done . eat up wh tes of eggs , then be t into them two t blespoonfuls of sug r, spread this meringue over the top of pie and return to oven to brown

2 RECIPE No . PEACH HOLIDA" SALAD

1 envelope powdered gelatine 2 cups boiling water cup lemon j uice 1 cup Blue Ribbon Peaches "Softened overnight and stewed slowly" cup raisins cup chopped nut meats crisp lettuce leaves pomegranate mayonnaise dressing

s a n Dis olve gel tine in water , add lemon juice "let cool , a d when it begins set add n firm i n and a to , the fruits a d nuts . When very , cut squares pl ce on

a . n l n lettuce le ves Spri k e pomegranate juice over top , a d serve with a ring a a of m yonn ise dressing . a a ma m The pomegr n te y be o itted .

RECIPE No. 3 DE LICIOUS PEACH SURPRISE

1 envelope powdered gelatine cups boiling water cup lemon j uice 1 cup Blue Ribbon Peaches "Softened overnight and stewed slowly" cup raisins cup chopped nut meats sponge cake cream Dissolve gelatine in watel " add lemon juice and allow to cool When add a an beginning to set , pe ches , nuts d raisins . Wh en firm , cut in squares , and serve on slices of sponge cake . Serve with cream .

If desired , ea ch portion m ay be decorated with whipped and sweetened cream.

page four RECIPE No . 4 PEACH TAPIOCA

1 cup Blue Ribbon Peaches "Softened overnight and stewed slowly" 1 AQ cup granulated tapioca 4 cups water cup sugar 1 teaspoon salt

a a a Cut the pe ches in quarters . Cook the t pioc in the water until clear dd nd a a sugar, salt a dr ined peaches . Pour into a w e t mold or individual molds , n set in a cool place until firm , turn out a d serve with the syrup from the peaches , sweetened to ta ste . a m If desired , fl vors or spices ay be added to thi s recipe .

RECIPE No . 5 PEACH RAISIN PIE 2 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" 1 cup seeded raisins lemon cup sugar cup peach j uice

. 2 tablespoons cornstarch pie crust

Stew or soften the peaches and chop them "add to them the raisins , lemon

d . a nd . a a an jui ce , sug r a peach jui ce Pl ce over slow fire bring to boiling point Add cornstarch dissolv ed in a very little cold water and cook till the mixture

a . u a a and a . is cre my Po r into . p stry lined pie tin b ke m a a If desired , the pie ay be covered with top crust or strips of p stry

RECIPE No . 6 PEACH AND CHEESE SALAD Blue Ribbon Peaches "Softened overnight an d stewed slowly" 2 cream cheeses cup finely chopped nut meats 2 tablespoons cream teaspoon salt te aspoon paprika crisp lettuce leaves mayonnaise or French dressing 1 teaspoon Worcestershire sauce

n Dry some softened peaches . M ash the cheeses , add nuts , cream a d season n ings . Spread this mixture between h alves of the peaches a d chill . Serve these peach sandwiches on lettuce nests with mayonnaise or French dressing ’ W a to which the orcestershire s uce has be en added . page fiv e RECIPE No 7

’ PEACH , PINEAPPLE AND GRAPE SALAD

1 cup Blue Ribbon Peaches, softened 1 in l cup canned p epp e, diced 1 nd cup grapes , skinned a seeded cup peach liquor cup pineapple j uice cup lemon j uice 2 eggs cup sugar cup whipped cream crisp lettuce leaves

Line salad plates with lettuce . Arrange peaches , pine apple and grapes in hea ps on salad leaves and serve with l a n dressing . Heat peach iquor , pine pple a d lemon juice n in a duoble boiler . Bea t up eggs with sugar a d add them a a te o gr du lly to hea d liquids . C o k for five minutes , then cool and add cream

page s ix ’ f i l e £550 72 fi a cfifleéoeJ

RECIPE No . 8 PEACH SOUP 1 lb . Blue Ribbon Peaches , softened 4 quarts water 2 oranges sugar 4 tablespoons cornstarch teaspoon powdered nutmeg husks or crackers

Wa a i sh pe ches , cover them w th t n water a d soak them over night. Next 1 an a a a a dd a d into en meled s ucep n with their w ter, a gr te a and un rinds of or nges , nutmeg, cook til quite tender . h T en rub as much as po ssible through a sieve , add re m in a der of water , strained orange jui ce and sugar to

ta ste . Bring to boiling point , stir in cornstarch mixed to a smooth paste w ith a little cold water and cook ten min a utes , stirring const ntly . Serve hot or cold with husks ,

crackers , toasted brea d, puffed rice or zwieback .

If desired , a few finely shredded blanched almonds m n ay be added a d sweetened cream piled on top .

page s ev en RECIPE No . 9 BLUE RIBBON PEACH MARMALADE

lbs . Blue Ribbon Peaches 7 pints water

5 lbs . sugar 2 lemons 2 oranges

Cover the peaches with the water and allow to soak twenty - four hours n a and Cover a d cook slowly one hour . Drain out the pe ches cut them a nd a into small pieces , return them to the water w ith the sug r a str ined juices

n a a . of the lemons a d oranges . Cook quickly to m arm lade , stirring frequently

Seal in sterilized gl asses . Another Method " Cover one pound of Blue Ribbon peaches with three

t - t cupfuls of water and leave overnight . Cook slowly one hour , hen drain , cu the peaches and put them through a food chopper with one can of sliced pine apple "return this pulp to the water with the pineapple ju ice and two pounds

o a . u a sug r Cook q ickly to a marmal de , stirring occasionally . Seal in sterilized gfasses

RECIPE No . 10 PEACH BETT" Blue Ribbon Peaches 1 egg cup sugar cup milk

1 tablespoon butter, melted l yé cups flour 2 teaspoons baking powder whipped and sweetened cream

a1 l Have the peaches softened and cooked . Beat up egg "add sug , mi k , n butter and flour sifted w ith baking powder a d a pinch of sa lt .

ne- a n i ho O h lf fill a greased cake pa with th s batter . B ake in a t oven ad d thirty minutes , then d another layer of peaches . Cover with the cream an serve .

RECIPE No . 11 PEACH CREAM PIE cups Blue Ribbon Peach pulp tablespoon cornstarch 1 cup thin cream 2 eggs , separated cup sugar teaspoon vanilla extract 2 tablespoons lemon j uice pie crust

n In the upper pa of a double boiler mix cornstarch and cream , and cook e a i ov r hot w ter until th ck . Mix yolks of eggs with sugar "add peach pulp , a a and v nill lemon juice . Pour slowly into the cream and cook five minutes . a a n Line pie pl te with hot water pie crust , fill with the mixture a d bake . Cover with a meringue made of the whi tes of the eggs and two tablespoonfuls of a sug r . Brown lightly and serve .

page eight 12 RECIPE No . SPICED PEACHES 2 lbs . Blue Ribbon Peaches 2 cups granulated sugar 1 cup brown sugar cup vinegar "if very strong add part Water"

spice to taste, cinnamon , allspice and Whole cloves

Soak peaches overnight to soften " a dd remaining ingredients and just enough water to cover well "let cook slowly until fruit is tender and the syrup is rich .

13 RECIPE No . PEACHES WITH CEREAL

N cups Blue Ribbon Peaches, softened N cups boiling milk H cup fine oatmeal H \N cup cornmeal H teaspoon salt N eggs , separated

Put the peaches into a greased fireproof dish . Pour the milk into upper an m a nd a and p of a double boiler , stir in oatmeal , corn e l a s lt, then cover cook add over boiling water un til ready , stirring frequently . Take from the fire " yolks of eggs and fold in Whi tes of eggs beaten to a stiff froth . Pour over the a a n a w pe ches , b ke fifteen minutes , a d serve hot for breakf st or luncheon ith a and sug r cream .

RECIPE No . 14 PEACH AND CURRANT TART d 3 cups Blue Ribbon Peaches, softene 1 package currants 1 tablespoon butter cup sugar teaspoon powdered mace Pastry 2 cups flour 1 teaspoon baking powder cup butter 4 tablespoons powdered sugar 1 egg, separated 2 tablespoons milk or cream white or pink frosting

I a a a a and a nto s ucep n put peaches , currants well cleaned, butter , sug r m ce

and ' Cook ten minutes turn out to cool . For a " and P stry Sift flour and baking powder into a bowl , cut rub in add a butter " sug r and yolk of egg beaten and mixed with milk . Mix to stiff B Wi paste . utter round cake tin about eight inches in diameter and line it th two - thi rds of pastry "turn in peach mixture "roll out remaining piece of pastry i a and e and nto ne t round place it on top . B rush over with beaten white of gg a a i and a b ke in moder te oven for one hour . Turn out on to serving d sh llow

. n to cool Cover w ith frosting a d serve decorated to ta ste . If i a m des red , the t rt ay be served hot without frosting .

' page m ne RECIPE No 15 BLUE RIBBON PEACHES IN FRO"EN RICE BORDER

w cups cream or milk fi O tablespoons sugar ‘ — P lemon ‘ — I cup whipped cream Blue Ribbon Peaches

Wash rice and cover it with cold water , bring to boil in g point , drain , rinse we ll in cold water, then put it into n a saucepan with cream or milk , sugar , a d finely pared

rind of lemon . Cook ca refully until rice is tender , then nd a remove lemon rind , a , when cool , add whipped cre m . T n urn into a wet ring mold , cover securely, a d bury in n ice a d rock sa lt for two hours . Turn out on serving dish ,

fill center with cold , softened and swee tened Blue Ribbon m peaches . If desired, the pea ches ay be covered with whipped and sweetened cream

page ten ’ fié l é fififion fi a cfifi cgoef

1 RECIPE No . 6 GENOESE PEACH ROLL 4 eggs 6 tablespoons sugar 14 cup flour 1 teaspoon baking powder teaspoon lemon extract

6 tablespoons butter, melted

2 cups Blue Ribbon Peaches, sieved chopped nut meats or cocoanut Soften and slightly sweeten peaches "rub them through n n a sieve a d keep them warm . Beat up eggs a d sugar five

minutes , then beat over boiling water ten minutes , take n from water a d beat until cold . Remove beater , sift in n flour mixed with baking powder , add lemon a d butter . n Mix carefully, turn into a greased a d floured jelly roll n tin a d bake in uick oven twelve minutes . Turn out on

to a paper sprink ed with sugar, spread quickly with peach v sauce , roll up at once and sprinkle o er with chopped ’

cocoanut or nut meats . m c ll If desired , the peach roll ay be i ed a over with m chocolate frosting in straight rows . This roll ay be

served hot as a pudding with sweet Sauce , or cut in slices and served cold with whipped and sw eetened cream or

whipped evaporated milk.

page elev en 1 RECIPE No . 7 PEACH AND NUT DAINTIES

cups Blue Ribbon Peaches 4 eggs cup sugar cup butter

1 cup nut meats , chopped cream or sweet sauce

Soften and drain peaches , then divide them into greased fireproof dishes d nd n B eat up eggs with sugar " a d butter a nut mea ts a d mix thoroughl y . nd a a Spread over peaches a bake in moder te oven until firm . Decorate with a softened Blue Ribbon peach and serve hot or cold with cream or any preferred sweet sauce .

RECIPE No . 18 PEACH FAV ORITES 1 cup Blue Ribbon Peaches stale cake 2 cups thin custard whipped and sweetened cream chopped nut meats preserved cherries

‘ a n Soften and slightly sweeten pe ches a d cut them in halves . Divide peaches into serving dishes "add layer stale cake crumbs , cover with custard a n and set in cool place one hour . Decorate with cream , nut me ts a d cherries . i a i m If desired, marshmallow whip or wh pped evapor ted m lk ay be substi tu ted for cream

1 RECIPE No . 9 PEACH AND NUT PARFAIT

cups Blue Ribbon Peaches, softened H cup sugar H cup water

w egg whites , beaten N cups whipped cream H teaspoon almond extract N teaspoons vanilla extract H cup chopped nut meats

Chop the peaches . Cook the sugar and water together until the mixture a spins a heavy thread , then be t thoroughly until cold , beating in the whites of

add a a a and a s . eggs , then the pe ches , cre m , extr cts nut me t Blend well together, n nd sa pack in molds , a d put in ice a rock lt five hours before serving time . A dainty w ay of serving this parfait is to place in a pretty saucer or plate a a a thin round of st le sponge c ke , moistened with the peach juice . Cover thi s a with a thick slice of the p rfait , hollow it out in the center , fill With three or nd four pieces of softened a sweetened Blue Ribbon peaches , and top with a whi pped and sw eetened cre m . Or ar a a mold the p f it in ring mold , turn out , fill the center with softened , s and a ac and weetened fl vored Blue Ribbon pe hes serve with cream .

page tw elv e 20 RECIPE No . PEACH SANDWICHES Blue Ribbon Peaches "Softened overnight and stewed slowly" White bread and butter Grated chocolate

Cut some thin bread and butter , and sprinkle it w ith grated chocolate a Cut the peaches into sm ll pieces . Put a layer of these pieces between two a a and res s w ell pieces of prep red bre d , p together . rim and ut into neat o T c

- sandwiches . Serve on lace edged paper . " n Another Method Cut brown bread into slices , a d toast until delicately a n browned . Spre d lightly with butter , a d over each slice heap Blue Ribbon a a and pe ches which h ve been softened sweetened to ta ste . Place a spoonful h a n of w ipped cre m on top , a d serve on individual plates .

2 RE CIPE No . 1 PEACH BATTER PUDDING

2 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" cups flour 1 pinch salt 3 tablespoons sugar

2 eggs , beaten 1 cup milk

a and Grea se a pudding dish , put in the pe ches , sprinkle over the sugar allow and a a add and to stand ten minutes . Sift the flour s lt into bowl " eggs milk , a and beat until it is smooth and light . Pour the batter over the pe ches , cover n with a buttered p aper , a d steam stea dily one hour . Turn out when done on to a hot dish and serv e at once w i th or without whipped and sweetened cream, or whipped evaporated milk .

22 RECIPE No . COLONIAL PEACH PUDDING

3 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" cup butter cups brown sugar 2 eggs , beaten cup molasses teaspoon vanilla extract 4 cups flour 1 teaspoon baking soda teaspoon salt

a n a ad H ave the pe ches softened a d cooled . Cre m butter with sugar" d n n eggs , mola sses , vanilla, flour sifted with soda a d salt . Mix a d roll out n n on a floured b aking board , a d with this pastry line a long greased bald g tin , a making a deep edge . Fill in with the peaches and bake in a moder te oven

- five thirty minutes . If m desired , this pudding ay be decorated round the edge with a piping of nd whipped a sweetened cream . page thirteen RECIPE PEACH AMBER 2 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" tablespoons sugar ttablespoons butter 0 1 tablespoons lemon "ul ee 0 0 eggs, separated pie pastry cherries 2 tablespoons powdered sugar

Line pudding dish with pastry. Rub peaches through n a sieve , with sugar , butter a d lemon juice , stir in yolks

of eggs , then pour the mixture into prepared dish . B ake in a moderate oven until the pastry is cooked and the peach ff mixture set . Beat up whites of eggs to a sti froth , then n beat in the powdered sugar a d a few drops of lemon juice .

Pile this meringue on the top of the pudding , decorate vi a th ch rries , and place in a cool oven to become delicately growneé

page fourteen RECIPE No . 24 PEACH CHOCOLATE LA"ER CAK E cup butter cups sugar V3 cup milk 2 squares chocolate, unsweetened 2 cups flour teaspoon baking soda 1 teaspoon cream of tartar teaspoon salt

eggs , separated teaspoon vanilla extract Peach Filling 1 egg cup sugar cup butter 2 lemons

1 cup Blue Ribbon Peaches, softened

n For cake , beat butter a d sugar till creamy, add milk,

chocolate , melted , flour sifted with soda , cream of tartar

and salt , add vanilla and fold in whites stiffly beaten . Mix n n carefully a d bake in two layers . Cool a d put together with filling made as follows " Into a small saucepan put W e the three yolks of eggs , add hole gg, stir in sugar, add n n butter . grated rinds a d strained juice of lemons a d stir a add a over hot w ter till thick . Then pe ches which have

been rubbed through a sieve . Mix well and cool before

u smg. n If desired , this cake be frosted a d decorated with n halves of softened a d sweetened Blue Ribbon peaches .

page fifteen

28 RECIPE No . PETITS CROU" OF PEACHES

Blue Ribbon Peaches, softened cup flour tablespoons butter cup water egg egg yolk water icing whipped cream or whipped evaporated

n a Sift the flour, put the butter a d water into a s ucepan , place on the fire n W a a d, when boiling , stir in the flour very quickly . hen the mixture le ves

' an n n the sides d bottom of the pa clean remove it from the fire , a d allow it to a t n a cool slightly . Be t in the eggs one a a time , a d then turn out on to a pl te to cool . Shape into balls , place on a floured b aking tin , and bake in a hot oven

- fiv e a forty minutes . T ke them out on a sieve to cool , cut each in half , remove “ n m a y soft inside there ay be , place a piece of peach in each , and put the two a n h lves together again . Cover each with water icing, a d when quite set, deco rate them with whipped cream sweetened and fl avored to taste

RECIPE No . 29 PEACH PASTR" FINGERS

lb . pastry

Blue Ribbon Peaches, softened cleaned currants butter sugar powdered mace

1 egg, beaten

Roll out pastry into a square and cut it into two pieces "cover one piece and a with peaches cut in small pieces , sprinkle over with mace , currants sug r , n Wet dot with tiny pieces of butter a d cover with the other piece of p astry . n B e the edges of the pa stry a d press together . rush over the top with gg, a n a perfor te with a fork , a d bake in a hot oven . Sprinkle over with sug r , cut

fin - er a n . into g sh ped pieces , a d serve hot or cold

RECIPE No . 30 PEACH BREAD CAK E 2 cups bread dough cup butter 1 cup sugar 2 eggs , beaten “

1 cup Blue Ribbon Peaches, softened cup chopped nut meats

W i a hen mak ng bread reserve two cupfuls of the dough , put into slightly

a add a nd a . he ted bowl , butter , sug r , eggs a peaches cut into sm ll pieces Mix and n nd well , turn into a shallow greased pa . Allow to rise , a when light , e n brush over with gg or milk , sprinkle over with a little sugar a d the nut

- a . a a a fiv me ts B ke in moder te oven forty e minutes . page sev enteen RECIPE No 31 BLUE RIBBON PEACH COBBLER 3 quarters Blue Ribbon Peaches "Softened overnight and stewed slowly" 2 cups sugar flavoring butter flaky pie crust

Put the sugar into a sa ucepan , add three cupfuls of

the water in whi ch the peaches were softened , boil for te n minute s and pour over the softened peaches and allow e to cool . Flavor to ta st .

Line the sides of a large , deep pudding dish with

pastry . Put in the peaches , dot the top with tiny pieces

of butte r. Cover with pastry , brush over with bea ten egg w and slash the center cross ise . Bake until the pa ste is n nicely browned . Serve hot or cold with sugar a d cream

page eighteen 32 RECIPE No . STEAMED PEACH PUDDING

1 cup Blue Ribbon Peaches, softened cup butter cup sugar N eggs, beaten H cup flour H teaspoon baking pow der H pinch salt

nd a Cut peaches into small pieces . Beat butter a sug r k to a cream , add eggs , peaches , flour sifted with ba ing pow

and a . a a der s lt Mix well , turn into gre sed mold , cover with r greased paper or lid and steam steadily tw o hours . Tu n n a out a d serve with peach syrup he ted , or with sweet

melted butter sauce . a a If desired , two t blespoonfuls e ch of finely chopped nut meats and candied citron peel may be added

nineteen RECIPE No . 33 SPICED PEACHES

7 lbs . Blue Ribbon Peaches, softened

lbs . sugar 2 cups vinegar 1 stick cinnamon 1 tablespoon whole cloves Cut the softened peaches in slices and put them i nto a preserv ing

n a ba . with the sugar a d vinegar . Add the spices tied in cheesecloth g to a thick marm alade and seal in small sterilized j ars .

The spice bag should be removed .

34 RECIPE No . PEACH COTTAGE PUDDING

Blue Ribbon Peaches, softened ", cup butter 1 cup sugar cup milk

1 egg, beaten cups flour 4 teaspoons baking powder H av e the peaches softened and sweetened to ta ste Cream the butter

d a n a . an sugar , dd milk , egg a d flour sifted with b king powder Mix well ,

- n a a and bake twenty fiv e minutes in a shallow greased pa . Cut in ne t squ res n n a d serve in deep serving dishes , a d cover each portion of pudding with a liberal quantity of the peaches that have been cut up .

f w i - Make a sauce from one cupful o h pped cream , add one third cupful n of powdered sugar a d one tablespoonful of the peach syrup . Pour over the peaches and serve

3 RECIPE No . 5 HOT PEACH CAK ES m cups Blue Ribbon Peaches, softened h U' cups flour — I pi nch salt H yeast cake g cup sugar H egg, beaten N tablespoons butter H cup milk Sift the flour and salt into a bowl "cream the yeast and sugar together

. B a a a until liquid eat the egg in another bowl . Melt the butter in s ucep n , add and t e milk , let it ge lukewarm . Pour this on to the gg. When this egg nd i n a s d . milk tepid , stir it on to the yeast , a mix in the flour Cover with a nd cloth , a put to rise in a warm place one hour. Chop the peaches fine . a a Turn the dough on to a floured baking bo rd , kne d it well twenty minutes , a working in the pe ches by degrees a s it is kneaded well . Grea se a large a ak sh llow b ing tin , turn in the peach cake into it, and place in a warm place to rise fifteen minutes . a nd a tin Put it into hot oven , a b ke thirty minutes . Take it out of the , a a and u split the c ke through , spre d it with butter , d st with sugar . Place the a nd a a a . l ves together g in , cut into fingers Dish up in a pile on a hot dish , dust a nd with sug r , a serve hot .

page tw enty RECIPE No . 36 PEACHES AND CRANBERRIES

cups Blue Ribbon Peaches, softened 2 cups cranberries 1 cup sugar lemon 1 cup water crisp pastry or biscuits

a d a ra and a Wash cranberries , cut them in h lves , a d sug r , g ted rind str ined n n juice of lemon , soaked peaches a d water . Cover a d cook slowly until tender

Serve with pastry or biscuits . m If desired, custard or cornstarch pudding ay be served with this di sh

RECIPE No . 37 PEACH BLANC MANGE Blue Ribbon Peaches "Softened ov ernight and stewed slowly" 1 quart milk 4 tablespoons sugar cup cornstarch 1 teaspoon lemon extract 2 eggs , beaten Have the peaches softened and slightly sweetened "put two or three pieces i a a into wet indiv dual molds . He t the milk to boiling point , stir in the sug r mi xed with the cornstarch , cook carefully twelve minutes , then add extract d n a an eggs . Mix well , a d divide into the molds . Pour in sufficient to lmost, W et a and but not quite cover the peaches . hen s , place in a gl ss dish pour over some of the peach syrup . If desired , these puddings may be served with currant jelly, or a boiled a cust rd , or milk , or cream

38 RECIPE No . PEACH AND PINEAPPLE COMPOTE

cups Blue Ribbon Peaches

1 can sliced pineapple, small size 4 cups cold water 1 lemon 1 orange 1 cup sugar tablespoons powdered gelatme cup b0 1ling water cup chopped nut meats w hl pped and sweetened cream

Cover the peaches with the cold water "let them soak over night, then cook slowly until tender , keeping the quantity of juice at the same level in the l a a saucepan . Drain out the peaches and ay them in a wet mold with ltern te a a n i a add l yers of the pineapple dr ined a d d ced . To the pe ch juice on the fire , n grated rinds a d juices of the lemon and oranges and sugar , cook fifteen min

a n . utes , then str in a d add gelatine di ssolved in the boiling water Pour over n the peaches a d pineapple and set in the refrigerator over night . Turn out, a n decor te with the nut meats a d serve with the cream .

If . desired, marshmallow whip m ay be substituted for the cream

page tw enty- one 3 RECIPE No . 9 JELLIED PEACHES WITH CREAM

Blue Ribbon Peaches "Softened overnight and stewed slowly" tablespoons powdered gelatine 1 cup water 1 cup sugar 1 lemon whipped and sweetened cream

Mix the gelatine wi th water , add three cupful s of the

water in which peaches were soaked , sugar , grated rind n a d juice of lemon . Heat over the fire until dissolved , then

strain . Pour a layer of this jelly into a shallow wet mold , l n when firm , ay in a few drained peaches , a d let them set , nd then another layer of jelly a peaches , allowing to set , n and so on until the mold is full . When firm turn out , a d serve with cream

page tw enty— tw o 0 RECIPE No. 4 PEACH COCK TAILS IN ORANGE BASK ETS cups Blue Ribbon Peaches "Softened overnight and stewed slowly" 1 cup preserved cherries 1 grapefruit 3 tablespoons powdered sugar bananas large oranges

a Take l rge oranges of equal size , one for each portion , n n a d wash a d dry them . Cut to form a basket , with a

sharp knife , removing pulp carefully so that the handles

of the baskets may not be broken . Put orange pulp into a r a bowl , add pe ches cut in neat pieces , cher ies cut in n n halves , grapefruit pulp a d juice , sugar a d bananas sliced . a Mix and chill thoroughly . Place or nge baskets on serving and r plates , fill with peach mixture se ve

page tw enty- three

4 RECIPE No . 4

PEACHES, ORIENTAL ST"LE

2 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" 12 macaroons 3 cups whipped cream 1 teaspoon lemon extract 1 cup chopped blanched almonds

a Sweeten the pe ches to taste . Soak the macaroons in peach syrup forty

i . a m nutes Arr nge the macaroons in a gla ss serving dish , pu t on them the ea and a a cr m sweetened fl vored with the lemon extract . Arrange the pe ches a n o a d all c a . n the cre m , sprinkle, with the hopped lmonds

4 RECIPE No . 5 AN APPETI"ING PEACH SAUCE FOR MEATS

2 lbs . Blue Ribbon Peaches "Softened overnight and stewed slowly" 8 large oranges 1 onion , chopped 2 tablespoons mustard 1 tablespoon grated ginger root

lb . seeded raisins pods red peppers 1 lb . brown sugar 6 lemons cup salt

a a an u and Dr in pe ches d p t them into a s aucepan , add grated rinds , pulps a and juices of or nges lemons , onion , mustard , ginger root , raisins , peppers ,

a and a . n a . a sug r s lt Bring to boiling point , a d cook carefully to pulp T ke and n from fire rub through a coarse sieve . Let sauce cool a d then bottle it a n n This s uce is excellent to serve with fish and cold meats , a d it ca be a at an a m de y se son of the year .

RECIPE No . 46 PEACH SUMMER PUDDING

Stale bread

Blue Ribbon Peaches , hot Cocoanut or chopped preserved cherries

a Line a well buttered mold or bowl with pieces of bread, cutting slice of bread and stamping out from this a round the size of the bottom of the mold , then line the sides with strips of bread the length of the mold and about one and - one half inches deep , pressing these well into the mold "pour in suf fi l a cient hot softened and sweetened B lue Ribbon peaches to fill mo d, fit

l n . a round of bread on top , et stand till next day a d turn out Decor te with

a i i a . coco nut or ch pped preserved cherries . Serve w th milk or cre m A variation of this dish can be ma de as follows " Slice down thinly one pound of bread and put this in a greased dish in alternate layers with hot and B a and cooked sweetened lue Ribbon peaches , finishing with the pe ches , a i le ve it until cold . Serve with a th n custard .

i ' page tw enty five RECIPE No 47 PEACHES IN SWEDISH TIMBALES

Blue Ribbon Peaches , softened and halved Whipped and sweetened cream Chopped preserved ginger or cherries Batter for Cases

1 egg, beaten cup milk 1 teaspoon oil 1 cup flour teaspoon salt

Sweeten and flavor some Blue Ribbon peaches to taste . a and a a . as Divide pe ches into timb le c es , top with cre m,

serve as a first course decorated with ginger Or cherries . e a are Plain and fluted irons , mount d on a long h ndle , e used for shaping the ca ses . Add milk to gg, stir in oil nd a i t and flour sifted with salt . Bea t well a le ve th r y

minutes . Dip timbale iron into plenty of smoking hot f a a and at, let rem in two or three minutes , then dr in dip into batter to one- half inch of top of iron "return to fat and hold there until batter is crisp and a pale yellow n color , take from iron a d drain on paper . These little pa stry ca ses may be fried the day before they are wanted and reheated in the oven just before using

page tw enty- six RECIPE No . 48 DELICIOUS PEACH PIE 1 cup Blue Ribbon Peaches "Softened overnight and stewed slowly" pie crust 2 eggs , beaten cup sugar cup butter 1 cup flour teaspoon baking powder teaspoon almond extract 2 tablespoons cream

Line deep pie plate with pie crust , into this place n peaches which have been softened , slightly sweetened a d n cut in pieces . Beat butter a d sugar until creamy , add

eggs , flour sifted with baking powder , add extract and n a cream . Beat well a d spre d on top of pea ches . Bake

in moderately hot oven thirty minutes . Serve hot or cold

page tw enty- sev en RECIPE No . 49 FRENCH PEACH CUSTARD 1 quart milk d 5 eggs , separate 4 tablespoons sugar 2 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" 2 tablespoons chopped preserved ginger pink sugar

n Sweeten peaches to ta ste a d place them in a gla ss dish . Put mi lk into

an a - n upper p of double boiler, reserving one half cupful , a d make very hot a over the fire . Be t up yolks of eggs with sugar , add reserved milk and stir this into hot milk . Stir consta ntly until custard thickens , then take from fire add a f to cool , pinch of s lt to whites of eggs , beat until very stif , and put them n into a colander . Pour boiling water carefully through a d over them till are a they quite firm . Put l yer of custard over peaches , then layer of white s , aiicl spoonful of ginger , then repeat until dish is full , having last layer of ' ll l w tes . O ver this , sprinkle some pink sugar and set dish away to get very cold before serving

RECIPE No . 50 PEACH ICE CREAM 1 cup sugar cup water

egg whites , beaten 1 tablespoon orange extract cups Blue Ribbon Peaches "Softened overnight and stewed slowly" 2 cups cream , thick

s a and Boil ug r water together until they thread . Pour slowly over stiffly a be ten whites of eggs and continue beating until cool . Add cream whipped ' stifl a n nd i , fl voring a d peaches rubbed through a sieve . Freeze a serve w th a c ke or wafers . An unusual w ay of serving Blue Ribbon Peach Ice Cream is as follows " ’

C a u fl a . n ut tops from fresh cre m p s, fill with the ice cre m Invert on servi g s and and di h cover with peach sauce . Decora te tops wi th rosettes of whipped sweetened cream and a piece of softened sweetened peach .

RECIPE No . 5 1 PEACH GATEAU EN SURPRISE 1 chocolate cake , square or round “ chocolate frosting Blue Ribbon Peaches "Softened overni ght and stewed slowly" whipped and sweetened cream c1 ystallized rose leaves or violets

a a a Cut off slice from top of cake , scoop out inside , being c reful to le ve

a an a . bout inch t the bottom , and ice with chocolate frosting Fill center with B lue Ribbon peaches softened and sweetened to taste "cover with cream and a a decor te with rose le ves or violets .

page tw enty~ eight RECIPE N0 . 52 PEACH AND APPLE MERINGUE

2 cups Blue Ribbon Peaches "Softened overnight and stewed slowly" 8 z apples , uniform si e 1 cup sugar lemon 4 egg whites 3 tablespoons chopped nut meats 2 tablespoons powdered sugar

a a and n Prep re pe ches sweeten them slightly . Peel a d core apples . Put them into a stew pan with sugar , one cup of the peach juice , and grated rind and an juice of lemon d cook carefully to a sauce .

Put peaches into serving dish , add apple s auce piling it up in ov al shape . a Be t up whites of eggs to a stiff froth , add powdered sugar, beat five minutes and a ri n spre d over sauce , sp nkle with nut meats a d set in moderate oven for apples to reheat a little and for meringue to color a light brown

3 RECIPE No . 5 FRIED PEACH PIES cups Blue Ribbon Peaches teaspoon salt tablespoons sugar teaspoon powdered teaspoon powdered pastry

1 egg, beaten hot fat

a nd a and Soften peaches in water for three hours , dr in a renew w ter , cook b and add a a and slowly for thirty minutes . Drain , ru through a sieve , s lt , sug r a a spices . Cook carefully until thick . Roll pastry out , cut into l rge circles , pl ce a a spoonful of peach puree in center of each circle , wet edges of p stry with

- B cold water, turn one half over peaches pressing edges closely together . rush e a over with gg, fry in plenty of smoking hot fat for six minutes , dr in, sprinkle with sugar and serve hot

RECIPE No . 54 PEACH OMELET SOUFFLE

1 cup Blue Ribbon Peaches, hot

6 eggs , separated 4 tablespoons sugar 1 teaspoon grated lemon ri nd 1 pinch salt 2 tablespoons butter

n . a Soften a d sweeten peaches , then cut them into small pieces Be t yolks

'

i u ntil li ht nd ad . a of eggs w th sugar g , a d lemon rind Be t up whites of eggs a ff n a with s lt until sti a d fold them into yolk mixture . Melt butter in frying

“ an n n p , pour in mixture a d place pa over a slow fire just to set the mixture , a n pl ce the pa in a moderate oven and bake until souffle is ready. Turn out a n on to hot sugared dish , cover with peaches a d serve at once .

page tw enty- nine 55 RECIPE No . BLUE RIBBON PEACHES WITH CHOCOLATE SAUCE

Blue Ribbon Peaches , softened Rose or almond extract thin slices of sponge cake cup sugar cup water

4 squares sweetened chocolate , grated cup thick cream teaspoon vanilla extract

a Have in readiness some softened , slightly sweetened Blue Ribbon pe ches and a a fl vored to taste with rose or lmond extract . Put two or three slices of sponge cake on each serving dish , pile four or five of the pea ches on top of a n w i T s and a e ch a d serve th sauce poured over . o make sauce , boil ugar w ter ten minutes , then stir in slowly chocolate and allow to dissolve smoothly , over

a . n hot w ter Stir in crea m a d vanilla .

56 RECIPE No . STEAMED PEACH BREAD

1 cup cornmeal boiling water 1 cup sour milk cup molasses teaspoon salt 2 cups graham flour 1 teaspoon baking soda 1 cup Blue Ribbon Peaches, softened ’ S a r a fli i c ld co n me l with su c ent boiling water to moisten well Cool , add a milk , mol sses , flour sifted with salt and soda and stir in pea ches cut in

. n a k pieces Divide i to two gre sed ba ing powder cans , cover and steam steadily s for three hour . Turn out and serve hot. Thi s brea d is delicious and wholesome

RECIPE No . 57

PEACHES WITH FRIED BREAD— SAV OR"

1 cup Blue Rib u Peaches

stale bread , fried H large slice ham H sage leaf H tablespoon sugar N tablespoons vinegar N tablespoons seedless raisins

a Cut bre d into slices , removing crusts . Fry bread in hot fat, arrange it a a and a on hot pl tter keep hot . Into a sm ll saucepan put raisins , ham chopped a a and fine , s ge crushed , sug r vinegar. Stir over the fire with a wooden spoon s a s n until ingredient form yrup . Have peaches hot a d slightly sweetened , place a and a n them on the bre d pour s uce over a d around them . Serve hot with cold a me ts of any kind .

page thirty 58 RECIPE No . BLUE RIBBON PEACH FRITTERS 2 tablespoons sugar 4 tablespoons butter 1 lemon 1 cup water 154 cups flour 5 eggs

Blue Ribbon Peaches , softened

a a a a n and Into sm ll s ucep n put sugar, butter , grated lemon rind a d water ten e n d cook minut s , quickly add flour , stir until smooth , take from fire , a d a d n eggs , one by one . Bea t thoroughly, dip peaches in this batter , a d fry in lf nt i f nd y of smok ng hot at. Drain , sprinkle with powdered sugar, a serve Eoi

RECIPE No. 59 PEACH AND COCOANUT PUDDING cup milk cup cocoanut tablespoons sugar

tablespoons butter, melted tablespoons bread crumbs

cup Blue Ribbon Peaches, chopped teaspoon grated lemon rind

eggs , beaten cream or sweet sauce

add Pour milk into a bowl , add cocoanut , and allow to soak ten minutes , a n sug r, butter, crumbs , peaches softened, lemon rind, a d eggs . Mix together , turn into a well buttered pudding dish and bake in a very moderate oven one hour. Dust with powdered sugar and serve hot with cream or any preferred s weet sauce .

60 RECIPE No . PEACH AND NUT CAK E

cups Blue Ribbon Peaches, softened H cup boiling water H teaspoon baking soda H cup sugar N tablespoons butter H egg, beaten N cups flour H pinch salt H cup chopped nut meats

Drain peaches thoroughly and cut them into small pieces "add water and a a a add sod and llow to stand until cool . Beat sugar and butter until cre my , e - a - a and gg, one h lf of peaches , one half of flour , then remainder of pe ches i an a and a flour , w th nut meats d salt . Mix well , turn into gre sed floured c ke

and - tin bake in moderate oven one and one half hours . ’ T and his unusual cake is excellent for the children s lunch box , , if ma desired , it y be frosted .

page thirty- one