PEACH CAKE FOR DESSERT.
Bake three sheets of sponge cake, as for jelly cake; cut nice ripe peaches in thin slices, or chop them; prepare cream by whipping, sweetening and adding flavor of vanilla, if desired; put layers of peaches between the sheets of cake; pour cream over each layer and over the top. To be eaten soon after it is prepared.
FRUIT SHORT-CAKES.
For the recipes of strawberry, peach and other fruit short-cakes, look under the head of BISCUITS, ROLLS AND MUFFINS. They all make a very delicious dessert when served with a pitcher of fresh sweet cream, when obtainable.
SALTED OR ROASTED ALMONDS.
Blanch half a pound of almonds. Put with them a tablespoonful of melted butter and one of salt. Stir them till well mixed, then spread them over a baking-pan and bake fifteen minutes, or till crisp, stirring often. They must be bright yellow-brown when done. They are a fashionable appetizer and should be placed in ornamental dishes at the beginning of dinner, and are used by some in place of olives, which, however, should also be on the table, or some fine pickles may take their place.
ROAST CHESTNUTS.
Peel the raw chestnuts and scald them to remove the inner skin; put them in a frying pan with a little butter and toss them about a few moments; add a sprinkle of salt and a suspicion of cayenne. Serve them after the cheese.
Peanuts may be blanched and roasted the same.