B.C. Pracnes, 36 Hours rrom THE OrcHARD

PEACH PIE

Remove skins by allowing peaches to stand in boiling
water 1 minute. Cut in eighths, cook until soft with
enough water to prevent burning; sweeten to taste.
Cool and fill crust previously baked. Cover with
whipped cream.

PEACH SNOW

Wipe and remove skin from one peach. Force pulp
through a sieve, and if there is much juice, drain.
Beat the white of 1 egg until stiff. Add peach pulp
gradually, while continuing the beating. Sweeten with
powdered sugar, pile on glass dish and serve with cream.

PEACH SHERBET

Rub 6 peaches through a sieve. Add 1 pint of water,
1 cup of sugar and 1 cup of orange juice. Freeze over
boiled custard.

PEACH JAM

Pare and quarter the peaches, cook till tender, and
mash; allow % lb. of sugar and 1 cup of water to each
pound of fruit. Cook, stirring constantly, for 15 or 20
minutes. (The early clingstone and white varieties make
good jam.)

PEACH AND FIG MARMALADE
Seven cups of peeled peaches, 2 cups of cooking figs

(chopped), 8 cups of white sugar, 1 lemon sliced thin.
Boil together 1 hour.

BUY
BRITISH COLUMBIA APPLES
BY THE BOX

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