Use Earty B.C. Peacues ror JAMS AND FILLINGS

THE PEACH

It is important, when purchasing peaches, to have
a knowledge of varieties, if no more than is sufficient
to distinguish between the dessert sorts and those that
are especially suitable for canning. Dessert peaches,
when properly ripened and shipped by express, possess
an exquisite flavor and a juicy lusciousness that admir-
ably fit them for table use. They also make excellent
jam, shortcake and other fillings, pulp for flavoring ice
cream, puddings, fritters, etc., but they have not the
firmness of texture required in a canning peach. The
latter, on the other hand, lacks the delicious melting
quality of the dessert varieties at their best. Each is
specially suited to a special use, and neither will give
the best satisfaction unless used in accordance with
this fact.

The principal B.C. varieties, in approximate seasonal
order, are: Alexander (white flesh, clingstone, excellent
for dessert) ; Carmen (white flesh, excellent for dessert);
Triumph (yellow flesh, semi-cling, good for dessert, good
for jam, etec.); Yellow St. John (yellow flesh, freestone;
dessert, very good; canning, very good); Early Craw-
ford (yellow flesh, free; dessert, very good; canning,
very good); Champion (white flesh, freestone; dessert,
very good); Victor (yellow flesh; dessert, good);
Elberta (yellow flesh, freestone; dessert, fair; canning,
best of all).

PEACH SHORTCAKE

Prepare a dough as for biscuits, using a little butter
in the shortening and an egg mixed with the milk which
is used in.moistening. A mixing spoon of sugar may
be added. Bake in a quick oven (an iron pan is best).
Have the peaches pared and crushed with a generous
measure of sugar and allow to stand until meal time,
when the shortcake should be split and filled with the
crushed peaches. Serve with rich cream.

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