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Sweets
Peach-Cherry Cobbler
Jane Lechlider
3
2
1
3
2
1
-3/4 lb. Peaches, peeled, sliced
Cups Frozen, pitted Sour Cherries
Tbsp. Lemon Juice
/4 Cup Sugar
Tbsp. All-purpose Flour
/2 Tsp. Ground Cinnamon
StreuselTopping
2
1
1
1
3
Cups unsifted all-purpose Flour
/4 Cup packed Light-Brown Sugar
/2 tsp. Baking Powder
/4 Tsp. Salt
/4 Cup Cold unsalted Butter, in bits
Preheat oven to 350°.Toss fruits and lemon juice, add mixed
sugar, flour and cinnamon to fruit & toss. Make topping by com-
bining dry ingredients with butter. Crumble mixture over fruit. Bake
45 minutes until bubbly and browned. Makes 12 servings.
For easy peeling, pour boiling water over & let stand 1-2 minutes.
Skins will slip off!
3
medium peaches make a pound or 3 Cups of sliced peaches, 2
Cups of puree. About 1/4 lb. Fresh peaches makes 1 pt. frozen or
canned peaches.
Ice Cream
RuthTurnock
1
2
4
1
1
1
1
1
Can Evaporated Milk plus enough Milk to measure 1-1/2 qts.
Cups Sugar (part brown makes it richer)
Eggs (separated)
/4 Cup Flour
Pint Cream or Half and Half
box Frozen Whipped Topping
Tsp. Flavoring
/2 Cup Fruit or Crushed Candy (optional)
Let milk come to a boil.Add to beaten yolks.Blend flour and sugar, and
add gradually to milk mixture.When cooked to custard, fold in beaten
eggwhites.Coolandaddpinchofsalt,creamandwhippedtopping.
Freeze, then pack in ice or ripen in freezer about 3 hours.
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