And peaches may be prepared in just the same way; but you may add just a few of the kernels of the peaches to the syrup while you are stewing them, which will give them a delightful flavor. Indeed, I think it is always an improvement to use some of the kernels when cooking peaches for any way of serving. In tarts the kernels should be chopped as finely as possible.
Peach cream makes a dainty and delicious dessert. Have a dozen ripe peaches, peel, remove the stones, and then stew them with half a dozen of the kernels in a syrup made of half a pound of sugar and half a pint of water. When the peaches are quite soft press them through a sieve. Mix with the pulp one pint of cream, whipped, and one ounce of dissolved gelatine. Wet a fancy mould with cold water, pour in the preparation, and leave till firm. Unmould when serving.
To be sure, there's no way in the world that a peach is so delightful as when eaten from the hand, but it must be the very best sort of a peach to be eaten in this way, and the best sorts just now may be a thought expensive. That is the reason I have suggested ways for cooking them, because one can use an inferior quality and yet get perfectly satisfactory results. And that isn't possible with most of life's commodities.
"_Fill up the bowl, then, fill it high-- Fill all the glasses there, for why Should every creature drink but I; Why, man of morals, tell me why?_"
WHEN all the world adopts the Pythagorean menu as its standard of good living then I will bestir myself and concoct the daintiest dishes possible from those "foods that are freshly chemicalized by the sun's rays," and will gladly give you the benefit of my experiences. But I'm no reformer, and until that day of universal self-denial arrives I will continue the tenor of my way along the old line, and try to idealize commonplace, every-day viands into dishes that pique the appetite, and make of eating a delicate delight. A very material vocation, it is true, but as matters stand a highly useful one. Eh?
Now there are smelts, as plump and inviting a fish as can be found in the market, and at their best, too. But how many housekeepers are there who ever think of serving them in any way but just simply fried? Frequently, of course, they do serve them with a tartar sauce, but nine times out of ten it would be better for all concerned if the sauce were neglected or forgotten, or upset, or anything that would keep it away from the table.