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BY NANCY CRAIG
Radio Television Mirror Food Counselor. Heard 4 P.M. EDT, Mon.-Fri. on WJZ-TV.
WE ALWAYS serve cream with peaches. Heavy, cold and rich. It can be whipped, frozen or just plain. But the fruity, sharp-sweet flavor of peaches needs this rich touch. My family is particularly pleased when I whip cream just thick enough so that it pours slowly from the pitcher. Try this on a bowl of peaches, sliced and sweetened, and garnish with blueberries.
MOCK PEACH MELBA (Makes 6 servings) 3 fresh peaches % cup heavy cream,
y<L cup lemon juice chilled
1 cup water 2 tablespoons confec
y% cup sugar doners' sugar
6 slices plain cake
Peel peaches, cut in half; remove pits and turn in lemon juice to prevent darkening. Combine water and sugar. Stir over low heat until sugar is dissolved. Bring to a boil. Add peaches, cover and simmer only until peaches are tender. Remove peaches from syrup. Allow to cool. Combine chilled heavy cream with confectioners' sugar. Beat until stiff enough to hold its shape. Use a pastry tube with a rosette tip to make mounds of whipped cream, or shape with two teaspoons. Drop onto freezing tray. Place tray in freezing compartment of refrigerator. Chill until firm. Cut cake slices into 2^2 inch rounds. Place in serving dish. Rest a peach half on each piece of cake. Just before serving place a whipped cream mound in the center of each peach. Pour on raspberry melba sauce.
RASPBERRY MELBA SAUCE (Makes 1 cup sauce) 1 teaspoon cornstarch rant jelly
1/3 cup sugar % cup fresh raspber
3 tablespoons cur ries, sieved
Combine cornstarch, sugar, jelly and raspberries in saucepan; mix. Cook, stirring constantly, over low heat until mixture is thick, about 5 minutes. Pour through sieve to remove seeds. Cool.
. PEACH BETTY (Makes 6 servings)
x/% CUP brown sugar % teaspoon salt ^8 teaspoon nutmeg
1 tbs. lemon juice y± cup water
3 tablespoons butter, melted 1^2 cups fine bread crumbs or graham cracker crumbs
4 fresh peaches, peeled and sliced
Combine sugar, salt, nutmeg, lemon juice and water. Mix butter with crumbs. Grease 6 custard cups lightly with butter. Fill with alternate layers of crumbs, peaches and sugar mixture. Top with crumbs. Bake in 375°F. oven 25 minutes.
DEEP DISH PEACH PIE
(Makes about 6 servings)
% cup sugar 6-8 fresh peaches, peeled
3 tablespoons flour and sliced
V4. teaspoon cinnamon 2 tablespoons butter
2 teaspoons lemon juice
Combine sugar, flour, cinnamon and lemon juice. Sprinkle half of mixture into shallow baking dish. Add sliced peaches. Sprinkle remaining flour mixture over peaches. Dot top with butter. Cover dish with baking sheet. Bake in a hot oven (400°F.) 25 minutes. Cool before serving, cover with baked pastry wedges.
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