THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
Table of Contents
Recipe Page
No. No.
Amber, Peach 23 14
An Appetizing Peach Sauce for
Meats 45 25
Apple and Peach Meringue 52 29
Batter Pudding, Peach 21 13
Betty, Peach 10 8
Blanc Mange, Peach 37 21
Blue Ribbon Peaches with
Chocolate Sauce 55 30
Blue Ribbon Peach Fritters 58 31
Blue Ribbon Peaches in Frozen
Rice Border 15 10
Blue Ribbon Peach Cobbler 31 18
Blue Ribbon Peach Marmalade 9 8
Bread Cake, Peach 30 17
Bread, Steamed Peach 56 30
Cakes, Hot Peach 35 20
Cake, Peach Bread 30 17
Cheese Salad, Peaches and 6 5
Chocolate Layer Cake, Peach 24 15
Chocolate Sauce, Blue Ribbon
Peaches with 55 30
Cobbler, Blue Ribbon Peach 31 18
Cocoanut and Peach Pudding.... 59 31
Cocktails in Orange Baskets,
Peach 40 23
Colonial Pudding, Peach 22 13
Compote, Peach and Pineapple.. 38 21
Cottage Pudding, Peach 34 20
Cranberries, Peaches and 36 21
Cream Pie, Peach 11 8
Currant Tart, Peachs and 14 9
Custard, French Peach 49 28
Delicious Peach Pie 48 27
Delicious Peach Surprise 3 4
Favorites, Peach 18 12
French Peach Custard 49 28 '
Fried Bread, Peaches with
Savory 57 30
Fried Peach Pies 53 29
Fritters, Blue Ribbon Peach 58 31
Frozen Rice Border, Blue Rib-
bon Peaches in 15 10
Gateau en Surprise, Peach 51 28
Genoese Peach Roll 16 11
Grape, Peach and Pineapple
Salad 7 6
Holiday Salad, Peach 2 4
Hot Peach Cakes 35 20
Ice Cream, Peach 50 28
Jellied Peaches with Cream 39 22
Layer Cake, Peach Chocolate 24 15
Log Cabin Salad, Peach 43 24
Marmalade, Peach 9 8
Nut and Peach Cake 60 31
Nut Dainties, Peaches and 17 12
Nut Parfait, Peaches and 19 12
Omelet Souffle, Peach 54 29
Orange Baskets, Peach Cocktail
in 40 23
Oriental Style Peaches 44 25
Pastry Fingers, Peach 29 17
Peach Amber 23 14
Peach and Apple Meringue 52 29
Peach and Cheese Salad 6 5
Peach and Cocoanut Pudding.... 59 31
Peach and Currant Tart 14 9
Peach and Nut Cake 60 31
Peach and Nut Dainties 17 12
Peach and Nut Parfait 19 12
Peach and Pineapple Compote.... 38 21
Peach Batter Pudding 21 13
Peach Betty 10 8
Peach Blanc Mange 37 21
Peach Bread Cake 30 17
Peach Cakes, Hot 35 20
Peach Chocolate Layer Cake.... 24 15
Peach Cobbler, Blue Ribbon 31 18
Recipe Page
No. No.
Peach Cocktail in Orange
Baskets 40 23
Peach Colonial Pudding 22 13
Peach Cottage Pudding 34 20
Peach Cream Pie 11
Peach Custard, French 49 28
Peach Favorites 18 12
Peach Fritters, Blue Ribbon 58
Peach Gateau en Surprise 51 28
Peach Holiday Salad 2
Peach Ice Cream 50 28
Peach Log Cabin Salad 43 24
Peach Omelet Souffle 54 29
Peach Pastry Fingers 29 17
Peach Pies, Fried 53 29
Peach Pie 1
Peach Pie, Delicious 48 27
Peach, Pineapple and Grape
Salad 7 6
Peach Pot Pie 27 16
Peach Pudding, Steamed , 32 19
Peach Puree 41 24
Peach Raisin Pie 5
Peach Rice Sundae 25 16
Peach Roll, Genoese 16 11
Peach Sandwiches 20 18
Peach Sauce for Meats, An
Appetizing 45 25
Peach Soup 8
Peach Summer Pudding 46 25
Peach Surprise, Delicious 3
Peach Tapioca 4 5
Peach Tart 42 24
Peach Wafers, with Marshmal-
low 26 16
Peaches and Cranberries 36 21
Peaches in Frozen Rice Border 15 10
Peaches in Swedish Timbales 47 26
Peaches, Jellied, with Cream 39 22
Peaches, Oriental Style 44 25
Peaches, Petits Croux of 28 17
Peaches, Spiced 33 20
Peaches with Cereal 13 9
Peaches with Fried Bread
Savory 57 30
Petits Croux of Peaches 28 17
Pie, Delicious Peach 48 27
Pineapple and Peach Compote.... 38 21
Pineapple, Peach and Grape
Salad 7 6
Pot Pie, Peach 27 16
Pudding, Cottage, Peach 34 20
Pudding, Peach Batter 21 13
Pudding, Peach Summer 46 25
Pudding, Steamed Peach 32 18
Puree, Peach 41 24
Raisin Pie, Peach 5 5
Rice Sundae, Peach 25 16
Roll, Genoese Peach 16 11
Salad, Log Cabin Peach 43 24
Salad, Peach, Pineapple and
Grape _ 6
Sandwiches, Peach 20 13
Sauce for Meats, Peach, An
Appetizing 45 25
Sliced Peaches 12 9
Souffle, Peach Omelet 54 29
Soup, Peach 8
Steamed Peach Bread 56 30
Steamed Peach Pudding 32 19
Spiced Peaches 33 20
Summer Pudding, Peach 46 25
Sundae, Peach Rice 25 16
Swedish Timbales, Peaches in.... 47 26
Tapioca, Peach 4 6
Tart, Peach 42 24
Wafers, Peach, with Marshmal-
low 26 18
OEADELL 20 MARION HARRIS NEIL. M.C.A.
HOME ECONOMICS EXPERT. WRITER AND ILLUSTRATOR.
FORMER COOKERY EDITOR. THE LADIES' HOME JOURNAL.
CONTRIBUTOR TO MANY LEADING MAGAZINES AND NEWSPAPERS.
PHOPHIETAHY FOODS AUTHOR OF "HOW TO COOK IN CASSEROLE DISHES." TO"FO>'MA^FAC"OR'E
AND SPECIALTIES "CANDIES AND BONBONS AND HOW TO MAKE THEM." FOB coon BOORS
PRACTICALLY TESTED "CANNING, PRESERVING AND PICKLING." BOOKLETS AND FOLDERS
"THE SOMETHING DIFFERENT DISH." AND
'SALADS. SANDWICHES AND CHAFING DISH RECIPES." ETC.
California Peach Growers, inc.
Fresno, California.
GREEHACRia
CRADELL, H.J.
February 4th, 1920.
Gentlemen: -
The task of preparing your illustrated recipe book
has been a very pleasant one, for there are practically un-
limited attractive and appetizing combinations to be obtained
with Blue Ribbon Peaches.
The possibilities of Blue Ribbon Peaches are well nigh
infinite. In my experiments I found that this wonderful fruit
food can be used in the same delicious ways as the fresh fruit.
In my opinion your product is economical and convenient,
and when suitably cooked and daintily served, is one of the most
nutritious and easily digestible foods that can be provided either
for adults or for children.
Whoever has not been tempted to try what nourishing
dishes can be produced with the aid of Blue Ribbon Peaches, end who
may be induced by means of a recipe or illustrated dish in this
book to make the trial, is very certain to come under the spell
of this magic fruit.
Very truly yours,
Reach
es
the same as fresh peaches except
that the water has been remcrved
by natural evaporation in the open sun-
shine. * They differ from other dried
peaches in that the fuzz <*nd much of the
peeling has been remcrved by a thorough
'washing and brushing, before the fruit is
packed $*
RECIPE No. 8
PEACH SOUP
1 Ib. Blue Ribbon Peaches, softened
4 quarts water
2 oranges
sugar
4 tablespoons cornstarch
14 teaspoon powdered nutmeg
husks or crackers
Wash peaches, cover them with two quarts of the
water and soak them over night. Next day put them
into an enameled saucepan with their water, add grated
rinds of oranges, nutmeg, and cook until quite tender.
Then rub as much as possible through a sieve, add re-
mainder of water, strained orange juice and sugar to
taste. Bring to boiling point, stir in cornstarch mixed to
a smooth paste with a little cold water and cook ten min-
utes, stirring constantly. Serve hot or cold with husks,
crackers, toasted bread, puffed rice or zwieback.
If desired, a few finely shredded blanched almonds
may be added and sweetened cream piled on top.
Page seven
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RECIPE No. 9
BLUE RIBBON PEACH MARMALADE
Ibs. Blue Ribbon Peaches
pints water
5 Ibs. sugar
2 lemons
2 oranges
Cover the peaches with the water and allow to soak twenty-four hours.
Cover and cook slowly one hour. Drain out the peaches and cut them
into small pieces, return them to the water with the sugar and strained juices
of the lemons and oranges. Cook quickly to a marmalade, stirring frequently.
Seal in sterilized glasses.
Another Method: Cover one pound of Blue Ribbon peaches with three
cupfuls of water and leave overnight. Cook slowly one hour, then drain, cut
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 juice and two pounds
of sugar. Cook quickly to a marmalade, stirring occasionally. Seal in sterilized
glasses.
RECIPE No. 10
PEACH BETTY
Blue Ribbon Peaches
1 egg
y% cup sugar
1 cup milk
1 tablespoon butter, melted
1^ cups flour
2 teaspoons baking powder
whipped and sweetened cream
Have the peaches softened and cooked. Beat up egg; add sugar, milk,
butter and flour sifted with baking powder and a pinch of salt.
One-half fill a greased cake pan with this batter. Bake in a hot oven
thirty minutes, then add another layer of peaches. Cover with the cream and
serve.
RECIPE No. 11
PEACH CREAM PIE
cups Blue Ribbon Peach pulp
1 tablespoon cornstarch
1 cup thin cream
2 eggs, separated
y% CU P sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
pie crust
In the upper pan of a double boiler mix cornstarch and cream, and cook
over hot water until thick. Mix yolks of eggs with sugar; add peach pulp,
vanilla and lemon juice. Pour slowly into the cream and cook five minutes.
Line a pie plate with hot water pie crust, fill with the mixture and bake. Cover
with a meringue made of the whites of the eggs and two tablespoonfuls of
sugar. Brown lightly and serve.
page eight
RECIPE No. 12
SPICED PEACHES
2 Ibs. 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; add remaining ingredients and just
enough water to cover well; let cook slowly until fruit is tender and the syrup
is rich.
RECIPE No. 13
PEACHES WITH CEREAL
2 cups Blue Ribbon Peaches, softened
2 cups boiling milk
1 cup fine oatmeal
V% cup cornmeal
1 teaspoon salt
2 eggs, separated
Put the peaches into a greased fireproof dish. Pour the milk into upper
pan of a double boiler, stir in oatmeal, cornmeal and salt, then cover and cook
over boiling water until ready, stirring frequently. Take from the fire; add
yolks of eggs and fold in whites of eggs beaten to a stiff froth. Pour over the
peaches, bake fifteen minutes, and serve hot for breakfast or luncheon with
sugar and cream.
RECIPE No. 14
PEACH AND CURRANT TART
3 cups Blue Ribbon Peaches, softened
1 package currants
1 tablespoon butter
1/2 cup sugar
!/2 teaspoon powdered mace
Pastry
2 cups flour
1 teaspoon baking powder
1/2 cup butter
4 tablespoons powdered sugar
1 egg, separated
2 tablespoons milk or cream
white or pink frosting
Into a saucepan put peaches, currants well cleaned, butter, sugar and mace.
Cook ten minutes and turn out to cool.
For Pastry: Sift flour and baking powder into a bowl, cut and rub in
butter; add sugar and yolk of egg beaten and mixed with milk. Mix to stiff
paste. Butter round cake tin about eight inches in diameter and line it with
two- thirds of pastry; turn in peach mixture; roll out remaining piece of pastry
into neat round and place it on top. Brush over with beaten white of egg and
bake in moderate oven for one hour. Turn out on to serving dish and allow
to cool. Cover with frosting and serve decorated to taste.
If desired, the tart may be served hot without frosting.
page nine
RECIPE No. 15
BLUE RIBBON PEACHES IN FROZEN
RICE BORDER
Yz cup rice
2 cups cream or milk
6 tablespoons sugar
1 lemon
1 cup whipped cream
Blue Ribbon Peaches
Wash rice and cover it with cold water, bring to boil-
ing point, drain, rinse well in cold water, then put it into
a saucepan with cream or milk, sugar, and finely pared
rind of lemon. Cook carefully until rice is tender, then
remove lemon rind, and, when cool, add whipped cream.
Turn into a wet ring mold, cover securely, and bury in
ice and rock salt for two hours. Turn out on serving dish,
fill center with cold, softened and sweetened Blue Ribbon
peaches. If desired, the peaches may be covered with
whipped and sweetened cream.
page ten
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RECIPE No. 16
GENOESE PEACH ROLL
4 eg-gs
6 tablespoons sugar
14 cup flour
1 teaspoon baking powder
1/2 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
a sieve and keep them warm. Beat up eggs and sugar five
minutes, then beat over boiling water ten minutes, take
from water and beat until cold. Remove beater, sift in
flour mixed with baking powder, add lemon and butter.
Mix carefully, turn into a greased and floured jelly roll
tin and bake in quick oven twelve minutes. Turn out on
to a paper sprinkled with sugar, spread quickly with peach
sauce, roll up at once and sprinkle over with chopped
cocoanut or nut meats.
If desired, the peach roll may be iced all over with
chocolate frosting in straight rows. This roll may be
served hot as a pudding with sweet sauce, or cut in slices
and served cold with whipped and sweetened cream or
whipped evaporated milk.
page eleven
oac
RECIPE No. 17
PEACH AND NUT DAINTIES
cups Blue Ribbon Peaches
4 eggs
Vz cup sugar
14 cup butter
1 cup nut meats, chopped
cream or sweet sauce
Soften and drain peaches, then divide them into greased fireproof dishes.
Beat up eggs with sugar; add butter and nut meats and mix thoroughly.
Spread over peaches and bake in a moderate 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 FAVORITES
1 cup Blue Ribbon Peaches
stale cake
2 cups thin custard
whipped and sweetened cream
chopped nut meats
preserved cherries
Soften and slightly sweeten peaches and cut them in halves. Divide
peaches into serving dishes; add layer stale cake crumbs, cover with custard
and set in cool place one hour. Decorate with cream, nut meats and cherries.
If desired, marshmallow whip or whipped evaporated milk may be substi-
tuted for cream.
RECIPE No. 19
PEACH AND NUT PARFAIT
l!/2 cups Blue Ribbon Peaches, softened
1 cup sugar
1 cup water
3 egg whites, beaten
2 cups whipped cream
1 teaspoon almond extract
2 teaspoons vanilla extract
1 cup chopped nut meats
Chop the peaches. Cook the sugar and water together until the mixture
spins a heavy thread, then beat thoroughly until cold, beating in the whites of
eggs, then add the peaches, cream, extracts and nut meats. Blend well together,
pack in molds, and put in ice and rock rait five hours before serving time.
A dainty way of serving this parfait is to place in a pretty saucer or plate
a thin round of stale sponge cake, moistened with the peach juice. Cover this
with a thick slice of the parfait, hollow it out in the center, fill with three or
four pieces of softened and sweetened Blue Ribbon peaches, and top with
whipped and sweetened cream.
Or mold the parfait in a ring mold, turn out, fill the center with softened,
sweetened and flavored Blue Ribbon peaches and serve with cream.
page twelve
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RECIPE No. 20 .
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 with grated chocolate.
Cut the peaches into small pieces. Put a layer of these pieces between two
pieces of prepared bread, and press well together. Trim and cut into neat
sandwiches. Serve on lace-edged paper.
Another Method: Cut brown bread into slices, and toast until delicately
browned. Spread lightly with butter, and over each slice heap Blue Ribbon
peaches which have been softened and sweetened to taste. Place a spoonful
of whipped cream on top, and serve on individual plates.
RECIPE No. 21
PEACH BATTER PUDDING
2 cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
V/2 cups flour
1 pinch salt
3 tablespoons sugar
2 eggs, beaten
1 cup milk
Grease a pudding dish, put in the peaches, sprinkle over the sugar and allow
to stand ten minutes. Sift the flour and salt into a bowl; add eggs and milk,
and beat until it is smooth and light. Pour the batter over the peaches, cover
with a buttered paper, and steam steadily one hour. Turn out when done on
to a hot dish and serve at once with or without whipped and sweetened cream,
or whipped evaporated milk.
RECIPE No. 22
I
3 cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
% cup butter
2 cups brown sugar
2 eggs, beaten
y^ cup molasses
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
14 teaspoon salt
Have the peaches softened and cooled. Cream butter with sugar; add
eggs, molasses, vanilla, flour sifted with soda and salt. Mix and roll out
on a floured baking board, and with this pastry line a long greased baking tin,
making a deep edge. Fill in with the peaches and bake in a moderate oven
thirty-five minutes.
If desired, this pudding may be decorated round the edge with a piping of
whipped and sweetened cream.
page thirteen
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RECIPE No. 23
PEACH AMBER
2 cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
4 tablespoons sugar
3 tablespoons butter
2 tablespoons lemon juice
3 eggs, separated
pie pastry
cherries
2 tablespoons powdered sugar
Line pudding dish with pastry. Rub peaches through
a sieve, with sugar, butter and lemon juice, stir in yolks
of eggs, then pour the mixture into prepared dish. Bake
in a moderate oven until the pastry is cooked and the peach
mixture set. Beat up whites of eggs to a stiff froth, then
beat in the powdered sugar and a few drops of lemon juice.
Pile this meringue on the top of the pudding, decorate
with cherries, and place in a cool oven to become delicately
browned.
page fourteen
RECIPE No. 24
PEACH CHOCOLATE LAYER CAKE
1/2 cup butter
i.i/2 cups sugar
34 cup milk
2 squares chocolate, unsweetened
2 cups flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
!/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla extract
Peach Filling
1 egg
% cup sugar
1/4, cup butter
2 lemons
1 cup Blue Ribbon Peaches, softened
For cake, beat butter and 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
carefully and bake in two layers. Cool and put together
with filling made as follows: Into a small saucepan put
the three yolks of eggs, add whole egg, stir in sugar, add
butter, grated rinds and strained juice of lemons and stir
over hot water till thick. Then add peaches which have
been rubbed through a sieve. Mix well and cool before
using.
If desired, this cake be frosted and decorated with
halves of softened and sweetened Blue Ribbon peaches.
Page fifteen
RECIPE No. 25
PEACH RICE SUNDAE
10 Blue Ribbon Peaches
li/i> cups cooked rice
whipped and sweetened cream
chopped nut meats
Wash the peaches and soak them over night. In the morning stew the
peaches in the same water. Pile the rice in the center of a large plate. Place
the cooked peaches around the edge of the rice, inverted. Before serving, pour
peach juice over rice. Fill the peaches with cream and sprinkle nuts over all.
RECIPE No. 26
PEACH WAFERS WITH MARSHMALLOW
Vz CU P Blue Ribbon Peaches, sieved
1 cup sugar
2 tablespoons butter
Yz cup milk
wafers or crackers
marshmallows
Into a saucepan put softened, unsweetened and sieved Blue Ribbon peaches;
add sugar, butter and milk, stir and cook until the mixture forms a soft ball
when tested in cold water, or 240 degrees Fahrenheit by candy thermometer,
then take from fire and beat until thick. Spread between two wafers or
crackers, spread mixture over the top; place a marshmallow on top of each
and brown in a quick oven. The oven must be hot enough to brown the
marshmallows before the filling melts.
If desired, one tablespoonful of cocoa may be cooked with the peach
mixture.
RECIPE No. 27
PEACH POT PIE
3 cups Blue Ribbon Peaches, softened and sweetened
Vs teaspoon powdered nutmeg
4 cups flour
1 teaspoon salt
3 teaspoons baking powder
yz cup butter
milk
. - 4 cups boiling water
Put the peaches into a deep, greased fireproof dish, and add nutmeg.
Into a bowl sift flour, salt and baking powder, cut and rub in butter and mix
to a soft paste with milk. Lay this shortcake on the top of the peaches, pour
in water, cover closely, and cook forty minutes. Serve hot from the same dish.
If desired, one-fourth cupful of butter cut in pieces may be put over
the peaches before covering with the dough.
page sixteen
RECIPE No. 28
PETITS CROUX OF PEACHES
Blue Ribbon Peaches, softened
!/2 cup flour
2 tablespoons butter
Vz CU P water
1 egg
1 egg yolk
water icing
whipped cream or whipped evaporated milk
Sift the flour, put the butter and water into a saucepan, place on the fire
and, when boiling, stir in the flour very quickly. When the mixture leaves
the sides and bottom of the pan clean remove it from the fire, and allow it to
cool slightly. Beat in the eggs one at a time, and then turn out on to a plate
to cool. Shape into balls, place on a floured baking tin, and bake in a hot oven
forty-five minutes. Take them out on a sieve to cool, cut each in half, remove
any soft inside there may be, place a piece of peach in each, and put the two
halves together again. Cover each with water icing, and when quite set, deco-
rate them with whipped cream sweetened and flavored to taste.
RECIPE No. 29
PEACH PASTRY FINGERS
Vz 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
with peaches cut in small pieces, sprinkle over with mace, currants and sugar,
dot with tiny pieces of butter and cover with the other piece of pastry. Wet
the edges of the pastry and press together. Brush over the top with egg,
perforate with a fork, and bake in a hot oven. Sprinkle over with sugar, cut
into finger-shaped pieces, and serve hot or cold.
RECIPE No. 30
PEACH BREAD CAKE
2 cups bread dough
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 cup Blue Ribbon Peaches, softened
14 cup chopped nut meats
When making bread reserve two cupfuls of the dough, put into a slightly
heated bowl, add butter, sugar, eggs and peaches cut into small pieces. Mix
well, and turn into a shallow greased pan. Allow to rise, and when light,
brush over with egg or milk, sprinkle over with a little sugar and the nut
meats. Bake in a moderate oven forty-five minutes.
page seventeen
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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 saucepan, add three cupfuls of
the water in which the peaches were softened, boil for
ten minutes and pour over the softened peaches and allow
to cool. Flavor to taste.
Line the sides of a large, deep pudding dish with
pastry. Put in the peaches, dot the top with tiny pieces
of butter. Cover with pastry, brush over with beaten egg
and slash the center crosswise. Bake until the paste is
nicely browned. Serve hot or cold with sugar and cream.
page eighteen
RECIPE No. 32
STEAMED PEACH PUDDING
1/2 cup Blue Ribbon Peaches, softened
1/2 cup butter
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1 pinch salt
Cut peaches into small pieces. Beat butter and sugar
to a cream, add eggs, peaches, flour sifted with baking pow-
der and salt. Mix well, turn into a greased mold, cover with
greased paper or lid and steam steadily two hours. Turn
out and serve with peach syrup heated, or with sweet
melted butter sauce.
If desired, two tablespoonfuls each of finely chopped
nut meats and candied citron peel may be added.
Page nineteen
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RECIPE No. 33
SPICED PEACHES
7 Ibs. Blue Ribbon Peaches, softened
3V<> Ibs. sugar
2 cups vinegar
1 stick cinnamon
1 tablespoon whole cloves
Cut the softened peaches in slices and put them into a preserving kettle
with the sugar and vinegar. Add the spices tied in a cheesecloth bag. Cook
to a thick marmalade and seal in small sterilized jars.
The spice bag should be removed.
RECIPE No. 34
PEACH COTTAGE PUDDING
Blue Ribbon Peaches, softened
Yz cup butter
1 cup sugar
1/2 cup milk
1 egg, beaten
cups flour
teaspoons baking powder
Have the peaches softened and sweetened to taste. Cream the butter
and sugar, add milk, egg and flour sifted with baking powder. Mix well,
and bake twenty-five minutes in a shallow greased pan. Cut in neat squares
and serve in deep serving dishes, and cover each portion of pudding with a
liberal quantity of the peaches that have been cut up.
Make a sauce from one cupful of whipped cream, add one-third cupful
of powdered sugar and one tablespoonful of the peach syrup. Pour over the
peaches and serve.
RECIPE No. 35
HOT PEACH CAKES
2 cups Blue Ribbon Peaches, softened
4 cups flour
1 pinch salt
1 yeast cake
1 A cup sugar
1 egg, beaten
2 tablespoons butter
1 cup milk
Sift the flour and salt into a bowl; cream the yeast and sugar together
until liquid. Beat the egg in another bowl. Melt the butter in a saucepan,
add milk, and let it get lukewarm. Pour this on to the egg. When this egg
and milk is tepid, stir it on to the yeast, and mix in the flour. Cover with
a cloth, and put to rise in a warm place one hour. Chop the peaches fine.
Turn the dough on to a floured baking board, knead it well twenty minutes,
working in the peaches by degrees as it is kneaded well. Grease a large
shallow baking tin, turn in the peach cake into it, and place in a warm place
to rise fifteen minutes.
Put it into a hot oven, and bake thirty minutes. Take it out of the tin,
split the cake through, spread it with butter, and dust with sugar. Place the
laves together again, and cut into fingers. Dish up in a pile on a hot dish, dust
with sugar, and serve hot.
page twenty
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RECIPE No. 36
PEACHES AND CRANBERRIES
cups Blue Ribbon Peaches, softened
2 cups cranberries
1 cup sugar
1/2 lemon
1 cup water
crisp pastry or biscuits
Wash cranberries, cut them in halves, add sugar, grated rind and strained
juice of lemon, soaked peaches and water. Cover and cook slowly until tender.
Serve with pastry or biscuits.
If desired, custard or cornstarch pudding may be served with this dish.
RECIPE No. 37
PEACH BLANC MANGE
Blue Ribbon Peaches
(Softened overnight and stewed slowly)
1 quart milk
4 tablespoons sugar
1/2 cup cornstarch
1 teaspoon lemon extract
2 eggs, beaten
Have the peaches softened and slightly sweetened; put two or three pieces
into wet individual molds. Heat the milk to boiling point, stir in the sugar
mixed with the cornstarch, cook carefully twelve minutes, then add extract
and eggs. Mix well, and divide into the molds. Pour in sufficient to almost,
but not quite cover the peaches. When set, place in a glass dish and pour
over some of the peach syrup.
If desired, these puddings may be served with currant jelly, or a boiled
custard, or milk, or cream.
RECIPE No. 38
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
2% tablespoons powdered gelatine
Vz CU P boiling water
Vz cup chopped nut meats
whipped 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
saucepan. Drain out the peaches and lay them in a wet mold with alternate
layers of the pineapple drained and diced. To the peach juice on the fire, add
grated rinds and juices of the lemon and oranges and sugar, cook fifteen min-
utes, then strain and add gelatine dissolved in the boiling water. Pour over
the peaches and pineapple and set in the refrigerator over night. Turn out,
decorate with the nut meats and serve with the cream.
If desired, marshmallow whip may be substituted for the cream.
page twenty-one
eac.
.
RECIPE No. 39
JELLIED PEACHES WITH CREAM
Blue Ribbon Peaches
(Softened overnight and stewed slowly)
41/2 tablespoons powdered gelatine
1 cup water
1 cup sugar
1 lemon
whipped and sweetened cream
Mix the gelatine with water, add three cupfuls of the
water in which peaches were soaked, sugar, grated rind
and juice of lemon. Heat over the fire until dissolved, then
strain. Pour a layer of this jelly into a shallow wet mold,
when firm, lay in a few drained peaches, and let them set,
then another layer of jelly and peaches, allowing to set,
and so on until the mold is full. When firm turn out, and
serve with cream.
page twenty-two
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RECIPE No. 40
PEACH COCKTAILS IN ORANGE BASKETS
cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
1 cup preserved cherries
1 grapefruit
3 tablespoons powdered sugar
bananas
large oranges
Take large oranges of equal size, one for each portion,
and wash and 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 bowl, add peaches cut in neat pieces, cherries cut in
halves, grapefruit pulp and juice, sugar and bananas sliced.
Mix and chill thoroughly. Place orange baskets on serving
plates, fill with peach mixture and serve.
page twenty-three
RECIPE No. 41
PEACH PUREE
14, cup cornstarch
2 cups milk
2 eggs, separated
1 cup Blue Ribbon Peaches, sieved
6 tablespoons sugar
1 teaspoon lemon juice
Soften peaches.
Blend cornstarch with milk, bring to boiling point, and cook three minutes,
stirring constantly. Take from fire, add yolks of eggs and sugar, mix well, and
cool. Rub some Blue Ribbon peaches through a sieve to make one cup of puree.
Add this to cornstarch custard with lemon juice, mix thoroughly and serve.
If desired, the whites of eggs may be beaten to a stiff froth, then sweetened
and flavored to taste, and piled on top of puree.
RECIPE No. 42
PEACH TART
2 cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
1 cup flour
5 tablespoons butter
Vz cup brown sugar
1 pinch salt
1 egg, beaten
sweet white sauce
Slightly sweeten peaches, then rub through a coarse sieve. Into bowl sift
flour and salt, cut and rub in butter, add sugar and egg. Mix and turn out on
to floured baking board, divide in three equal pieces, roll into neat rounds, lay
on greased tins and bake to pale brown in moderate oven. Cool and leave
twenty-four hours. Put together with peaches, cover with white sauce, decorate
to taste and serve in wedge-shaped pieces.
RECIPE No. 43
PEACH LOG CABIN SALAD
Blue Ribbon Peaches
(Softened overnight and stewed slowly)
Bananas
Orange juice
Sprigs parsley
Cream mayonnaise dressing
Sweeten peaches, flavor them to taste and cut in halves. Peel bananas
and cut each one in four pieces lengthwise and soak in orange juice thirty
minutes. Place bananas on individual salad plates in log cabin fashion and
fill with peaches. Top with dressing and serve very cold, garnished with
parsley or celery tips.
. page twenty-four
RECIPE No. 44
P
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
Sweeten the peaches to taste. Soak the macaroons in peach syrup forty-
minutes. Arrange the macaroons in a glass serving dish, put on them the
cream sweetened and flavored with the lemon extract. Arrange the peaches
on the cream, and sprinkle, all with the chopped almonds.
RECIPE No. 45
AN APPETIZING PEACH SAUCE FOR MEATS
2 Ibs. Blue Ribbon Peaches
(Softened overnight and stewed slowly)
8 large oranges
1 onion, chopped
2 tablespoons mustard
1 tablespoon grated ginger root
1/2 lb. seeded raisins
2 pods red peppers
1 lb. brown sugar
6 lemons
V% CU P salt
Drain peaches and put them into a saucepan, add grated rinds, pulps and
juices of oranges and lemons, onion, mustard, ginger root, raisins, peppers,
sugar and salt. Bring to boiling point, and cook carefully to a pulp. Take
from fire and rub through a coarse sieve. Let sauce cool and then bottle it.
This sauce is excellent to serve with fish and cold meats, and it can be
made at any season of the year.
RECIPE No. 46
PEACH SUMMER PUDDING
Stale bread
Blue Ribbon Peaches, hot
Cocoanut or chopped preserved cherries
Line a well buttered mold or bowl with pieces of bread, cutting a 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-
ficient hot softened and sweetened Blue Ribbon peaches to fill mold, fit a
round of bread on top, let stand till next day and turn out. Decorate with
cocoanut or chipped preserved cherries. Serve with milk or cream.
A variation of this dish can be made as follows: Slice down thinly one
pound of bread and put this in a greased dish in alternate layers with hot
cooked and sweetened Blue Ribbon peaches, finishing with the peaches, and
leave it until cold. Serve with a thin custard.
page twenty-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
i/& cup milk
1 teaspoon oil
1 cup flour
14 teaspoon salt
Sweeten and flavor some Blue Ribbon peaches to taste.
Divide peaches into timbale cases, top with cream and
serve as a first course decorated with ginger or cherries.
Plain and fluted irons, mounted on a long handle, are
used for shaping the cases. Add milk to egg, stir in oil
and flour sifted with salt. Beat well and leave thirty
minutes. Dip timbale iron into plenty of smoking hot
fat, let remain two or three minutes, then drain and 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
color, take from iron and drain on paper. These little
pastry cases may be fried the day before they are wanted
and reheated in the oven just before using.
page twenty-six
RECIPE No. 48
DELICIOUS PEACH PIE
* 1 cup Blue Ribbon Peaches
(Softened overnight and stewed slowly)
pie crust
2 eggs, beaten
y% cup sugar
l /2 CU P butter
1 cup flour
y% teaspoon baking powder
!/2 teaspoon almond extract
2 tablespoons cream
Line deep pie plate with pie crust, into this place
peaches which have been softened, slightly sweetened and
cut in pieces. Beat butter and sugar until creamy, add
eggs, flour sifted with baking powder, add extract and
cream. Beat well and spread on top of peaches. Bake
in moderately hot oven thirty minutes. Serve hot or cold.
page twenty-seven
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RECIPE No. 49
FRENCH PEACH CUSTARD
1 quart milk
5 eggs, separated
4 tablespoons sugar
2 cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
2 tablespoons chopped preserved ginger
pink sugar
Sweeten peaches to taste and place them in a glass dish. Put milk into
upper pan of a double boiler, reserving one-half cupful, and make very hot
over the fire. Beat up yolks of eggs with sugar, add reserved milk and stir
this into hot milk. Stir constantly until custard thickens, then take from fire
to cool, add pinch of salt to whites of eggs, beat until very stiff, and put them
into a colander. Pour boiling water carefully through and over them till
they are quite firm. Put layer of custard over peaches, then layer of whites,
and spoonful of ginger, then repeat until dish is full, having last layer of
whites.
Over 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
3 egg whites, beaten
1 tablespoon orange extract
~\.y% cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
2 cups cream, thick
Boil sugar and water together until they thread. Pour slowly over stiffly
beaten whites of eggs and continue beating until cool. Add cream whipped
stiff, flavoring and peaches rubbed through a sieve. Freeze and serve with
cake or wafers.
An unusual way of serving Blue Ribbon Peach Ice Cream is as follows:
Cut tops from fresh cream puffs, fill with the ice cream. Invert on serving
dish and cover with peach sauce. Decorate tops with rosettes of whipped and
sweetened cream and a piece of softened sweetened peach.
RECIPE No. 51
PEACH GATEAU EN SURPRISE
1 chocolate cake, square or round
chocolate frosting
Blue Ribbon Peaches
(Softened overnight and stewed slowly)
whipped and sweetened cream
ciystallized rose leaves or violets
Cut off a slice from top of cake, scoop out inside, being careful to leave
about an inch at the bottom, and ice with chocolate frosting. Fill center
with Blue Ribbon peaches softened and sweetened to taste; cover with cream
and decorate with rose leaves or violets.
page twenty-eight
RECIPE No. 52
PEACH AND APPLE MERINGUE
2 cups Blue Ribbon Peaches
(Softened overnight and stewed slowly)
8 apples, uniform size
1 cup sugar
1/2 lemon
4 egg whites
3 tablespoons chopped nut meats
2 tablespoons powdered sugar
Prepare peaches and sweeten them slightly. Peel and core apples. Put
them into a stewpan with sugar, one cup of the peach juice, and grated rind
and juice of lemon and cook carefully to a sauce.
Put peaches into serving dish, add apple sauce piling it up in oval shape.
Beat up whites of eggs to a stiff froth, add powdered sugar, beat five minutes
and spread over sauce, sprinkle with nut meats and set in moderate oven for
apples to reheat a little and for meringue to color a light brown.
RECIPE No. 53
FRIED PEACH PIES
2 cups Blue Ribbon Peaches
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon powdered ginger
1/2 teaspoon powdered nutmeg
pastry
1 egg, beaten
hot fat
Soften peaches in water for three hours, drain and renew water, and cook
slowly for thirty minutes. Drain, rub through a sieve, and add salt, sugar and
spices. Cook carefully until thick. Roll pastry out, cut into large circles, place
a spoonful of peach puree in center of each circle, wet edges of pastry with
cold water, turn one-half over peaches pressing edges closely together. Brush
over with egg, fry in plenty of smoking hot fat for six minutes, drain, 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 rind
1 pinch salt
2 tablespoons butter
Soften and sweeten peaches, then cut them into small pieces. Beat yolks
of eggs with sugar until light, and add lemon rind. Beat up whites of eggs
with salt until stiff and fold them into yolk mixture. Melt butter in a frying
pan, pour in mixture and place pan over a slow fire just to set the mixture,
place the pan in a moderate oven and bake until souffle is ready. Turn out
on to a hot sugared dish, cover with peaches and serve at once.
page twenty-nine
RECIPE No. 55
BLUE RIBBON PEACHES WITH CHOCOLATE SAUCE
Blue Ribbon Peaches, softened
Rose or almond extract
thin slices of sponge cake
1/2 cup sugar
1/2 cup water
4 squares sweetened chocolate, grated
Vz cup thick cream
1/2 teaspoon vanilla extract
Have in readiness some softened, slightly sweetened Blue Ribbon peaches
and flavored to taste with rose or almond extract. Put two or three slices of
sponge cake on each serving dish, pile four or five of the peaches on top of
each and serve with sauce poured over. To make sauce, boil sugar and water
ten minutes, then stir in slowly chocolate and allow to dissolve smoothly, over
hot water. Stir in cream and vanilla.
RECIPE No. 56
STEAMED PEACH BREAD
1 cup cornmeal
boiling water
1 cup sour milk
1/2 cup molasses
1 teaspoon salt
2 cups graham flour
1 teaspoon baking soda
1 cup Blue Ribbon Peaches, softened
Scald corn meal with sufficient boiling water to moisten well. Cool, add
milk, molasses, flour sifted with salt and soda and stir in peaches cut in
pieces. Divide into two greased baking powder cans, cover and steam steadily
for three hours. Turn out and serve hot.
This bread is delicious and wholesome.
RECIPE No. 57
PEACHES WITH FRIED BREAD SAVORY
1 cup Blue Ribbon Peaches
stale bread, fried
1 large slice ham
1 sage leaf
1 tablespoon sugar
2 tablespoons vinegar
2 tablespoons seedless raisins
Cut bread into slices, removing crusts. Fry bread in hot fat, arrange it
on a hot platter and keep hot. Into a small saucepan put raisins, ham chopped
fine, sage crushed, sugar and vinegar. Stir over the fire with a wooden spoon
until ingredients form a syrup. Have peaches hot and slightly sweetened, place
them on the bread and pour sauce over and around them. Serve hot with cold
meats of any kind.
page thirty
RECIPE No. 58
BLUE RIBBON PEACH FRITTERS
2 tablespoons sugar
4 tablespoons butter
1 lemon
1 cup water
114 cups flour
5 eggs
Blue Ribbon Peaches, softened
Into a small saucepan put sugar, butter, grated lemon rind and water and
cook ten minutes, quickly add flour, stir until smooth, take from fire, and add
eggs, one by one. Beat thoroughly, dip peaches in this batter, and fry in
plenty of smoking hot fat. Drain, sprinkle with powdered sugar, and serve
hot.
RECIPE No. 59
PEACH AND COCOANUT PUDDING
1 cup milk
1 cup cocoanut
4 tablespoons sugar
3 tablespoons butter, melted
4 tablespoons bread crumbs
1 cup Blue Ribbon Peaches, chopped
1 teaspoon grated lemon rind
2 eggs, beaten
cream or sweet sauce
Pour milk into a bowl, add cocoanut, and allow to soak ten minutes, add
sugar, butter, crumbs, peaches softened, lemon rind, and 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
sweet sauce.
RECIPE No. 60
PEACH AND NUT CAKE
1V& cups Blue Ribbon Peaches, softened
1 cup boiling water
1 teaspoon baking soda
1 cup sugar
2 tablespoons butter
1 egg, beaten
2 cups flour
1 pinch salt
1 cup chopped nut meats
Drain peaches thoroughly and cut them into small pieces; add water and
soda and allow to stand until cool. Beat sugar and butter until creamy, add
egg, one-half of peaches, one-half of flour, then remainder of peaches and
flour, with nut meats and salt. Mix well, turn into greased and floured cake
tin and bake in moderate oven one and one-half hours.
This unusual cake is excellent for the children's lunch box, and, if
desired, it may be frosted.
page thirty-one
BLUE RIBBON PEACHES are packed by
the California Peach Growers, Inc., of Fresno,
California, a co-operative marketing organi-
zation consisting of 6500 growers, who have
banded themselves together for the purpose
of selling their own crops.
The object of the Association has been to
secure wide distribution for peaches under
the BLUE RIBBON BRAND, which means
quality, and to place the fruit in the hands
of the consumer at a reasonable price.
Through the marketing company, the
growers are enabled, very largely, to elim-
inate speculative profits between the producer
and the consumer.
The growers, who are thus conscientiously
trying to improve the quality of the fruit,
and to market it economically, deserve the
support of the consuming public.
Ask for dried peaches under the BLUE
RIBBON BRAND. They are packed in san-
itary cartons, as well as in bulk.
LITHOSRAPH CO.. S. F.
RIBBON
CALIFORNIA PEACH GROWERS (!NC)
CALirORNIA .
