Peach Charlotte

Buttered baking pan, slices of an evenly trimmed stale loaf dipped in melted butter and arranged around the sides and bottom of the pan leaving no cracks, peach marmalade then put in half an inch thick, covered with more slices of the bread, brushed with beaten egg, then well sprinkled with gran ulated sugar, baked brown and glazy; served with or without sauce.

Peach Croutons With Glazed Fruits

Sponge cakes baked in a long round mold; when one day old, cut into slices inch and a half thick. Compote of peaches, the syrup flavored with Kirschenwasser, after peaches are done, removed, and into the syrup is put pieces of angelica with other "fruits glaces". To serve: dip the slice of cake in the syrup, on it place the fruit, then decorate with the "fruits glaces" finish with a little of the syrup poured over.

Peach Chartreuse

Ornamental jelly molds, fancy slices of "fruits glaces" peach butter stiffened with gelatine. Line the molds with a thin layer of stiff Madeira wine jelly, dip each slice of fruit in some more of it and decorate the sides of the mold in a pretty design, then pour in some more jelly to set the design, then fill up with the stiffened peach butter, put away in ice box to set firm, turn out on a fancy glass dish, pipe a fancy border with whipped cream, sprinkle it with very finely chopped pistachio nuts and serve.

Peach Tartlettes

Fancy patty pans lined with puff paste, halves of preserved peaches placed into each, baked, then a piping of meringue round the edges sprinkled with chopped pistachio nuts, returned to oven till the meringue takes on a delicate fawn color; when serving, pipe the centre fancifully with whipped cream.

Peach Fritters

Freestone peaches peeled and halved, coated with frying batter, plunged into hot lard, fried a golden brown, taken up and drained; served with wine sauce.

Peach Dumplings

Large peaches peeled and stoned, enclosed with short paste, steamed till done; served with any pudding sauce.

Peach Pie

Peaches peeled and cut in slices, and made up same as apple pie.

Peach Trifle

A sheet of sponge cake moistened with sherry wine, this spread with a puree of peaches, the peaches with whipped cream, cut orders in a diamond shape, and serve with whipped cream piped around the edges.

Peach Ice

Puree of peaches flavored with ratafia mixed with water and sugar to taste, frozen; served in ice cups.

Iced Peaches

Large freestone peaches peeled, halved; stone removed; where the stone was, filled with the peach ice above; place the halves together, then coat the outside of the peach with more of the ice, place in refrigerating box till firm, then serve with whipped cream piped around the base.