ibia Peaches |

er Island to Halifax. Each one Gaiiduale
as to size and quality, they are unequalled
led peaches they are worth waiting fOr
p this year so housewives will be wise to
pes at more economical prices than the one

FRESH FRUIT SALAD |

Serve fruit salad, while the fresh fruits
are in season. Peel the peaches and cut
into small pieces. Add other fruits such
as pears, grapes or plums that are in sea-
son. A large cantaloupe cut into small
dices adds a distinctive flavour.

CANNING FRUIT SALAD

Prepare peaches and pears in the usual
way for canning. Cut into small pieces,
suitable for serving in salads. To give
your fruit salad a distinctive flavour, add
some cantaloupes.

Select large cantaloupes because of
their excellent quality and cut into small
dices. Mix .these three fruits in equal
parts. Follow the directions for canning
B.C. peaches.

FRUIT CHILI

12 large firm B.C, peaches

12 large firm B.C. pears

6 small onions

_2 sweet red peppers

15 large firm tomatoes

3 cups sugar

1 quart vinegar '

3 teaspoons ground ginger

3 teaspoons salt —

1 teaspoon paprika

Prepare vegetables and fruit, chop fine.

Combine all ingredients and boil until as
thick as chili sauce. Fill and seal jars
while hot. Approximate yield: 6 pints.

B. C. FRUIT PICKLES

3 B.C. peaches 1 red pepper
3 B.C. pears 1 tablespoon salt
15 ripe tomatoes 1 pint vinegar
3 large onions 2 cups sugar
% cup pickling spice (tied in a bag)

Peel and chop the tomatoes, peaches,

pears and onions. Add the other ingredi-
ents. Cook two hours. 7

PEACH SHORTCAKE

Yields five servings.

2 cups flour

4 teaspoons baking powder

% teaspoon salt

1 tablespoon sugar

3 or 4 tablespoons fat

2/3 cup milk

Mix and sift dry ingredients. Cut in

the shortening. Add the milk and divide
the dough in half. Roll out two circles.
Spread melted fat between the two lay-
ers and arrange on a bake-sheet. Bake

' in a hot oven 425° F.

Separate the layers and arrange sliced
peaches between the layers. Garnish with
whipped cream and sliced peaches.

BAKED PEACHES

Peel six large B.C. peaches. Cut them
in halves and remove the stones. In each
cavity, add one teaspoon honey, % tea-
spoon butter, and a sprinkling of nutmeg.
Bake in a moderate oven for about twenty
minytes. Serve hot or cold with cream.

STEAMED PEACH PUDDING
Yields five servings.

4 to 6 B.C. peaches

1 cup flour —

2 teaspoons baking powder
% teaspoon salt

2 tablespoons butter

1/3 cup corn syrup

% cup milk

Peel and slice the peaches and place in
a buttered baking dish. Mix the remain-
ing ingredients as biscuit dough—mix and
sift dry ingredients, cut in the shortening,
combine the syrup with the milk and add
to the first ingredients. Pour over the
peaches and steam 25 to 35 minutes. Turn
on a hot plate, so that the fruit is on top.
Serve with cream.

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