SERIES: Cooking Notes (Blue text variety)

SIZE: 3" x 5"

DATE: 1889

LITHOGRAPHER: Knapp & Co.

CONDITION: Fair, I'd say. This card is a bit soiled with somewhat worn edges and corners. The margin area has several tiny black dots as well as several pin holes. The upper right corner has been nipped and there's a smudged area on the back where someone once tried to erase a name that had been written there. Another name is faintly written on the back in pencil. (Please see scans.)

MULTIPLE ITEM SHIPPING DISCOUNT: I will ship up to 4 cards for the single base shipping charge shown. For purchases of more than 4 cards, the shipping charge will increase by just a small increment for every 4 additional cards.

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RECIPES: Peaches

PEACH PUDDING.--Line a deep pudding dish with slices of baker's bread, cut thin; fill up the dish with ripe peaches, cut in pieces and sugared; cover the top with some bread, sliced thin, buttered and dipped in the yolk of an egg well beaten. Bake, and serve with milk or cream.

PEACH PIE.--Take peaches that are almost ripe, and, after paring them, cut them into quarters and eighths, as you prefer; put in the bottom of a deep dish your paste or dough; on the top of this put a layer of sugar, then a layer of peaches, then another deep layer of sugar, and peaches again, until the dish is filled up; sprinkle a little flour over the top, and cover this with the same paste or dough. After wetting and pinching the edges of the paste together, cut a slit in the centre, in order that the vapor may escape. Bake about half an hour.

PEACH ICE CREAM.--Beat together three-quarters of a pound of fine white sugar and two eggs; pour upon this mixture gradually four pints of fresh milk; and, after placing the whole in a stewing pan, put it over the fire and stir until it is scalding hot, but do not let it boil; then take it off, and when nearly cold add one tablespoonful of peach juice or syrup; after mixing it well, pour into your freezer, and, when half frozen, add two pints of whipped cream.

THE first peaches come from the Bermudas along in May, from the south in July, and are plentiful from Delaware and northern regions from August to November.