2 cups flour.
4 teaspoons baking powder.
½ teaspoon salt.
3 tablespoons Cottolene.
¾ cup rich milk.
5 peaches.
Sultana raisins.
Mace and sugar.
Process: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg.
Oh! You who have been a-fishing will endorse me when I say, That it always is the biggest fish you catch that gets away. —Eugene Field. |
October
First Sunday
Shrimp Cocktails
Potato Soup—Croutons
Boiled Cod—Egg Sauce
Boiled Potatoes—Scalloped Tomatoes
Pickled Beets
Steamed Peach Pudding—Vanilla Sauce
After-Dinner Coffee