fT PEACHES What to Look For How to Enjoy 'em

hv Florence Ileal New jersey peaches are available fresh from early July thru mid-September In 1980 New Jersey ranked fourth among slat* in peach production. Freestones are one of tw'O major types of peaches, the other is Cl ; ingstone Their names are descriptive With a Freestone • peach, the pit separates readily, from the flesh when the fruit. is r mature ' The flesh of the^Cl ingstone on the other hand, is firmly attached to the£11. Nearly all of the’ peaches available early in the season are Clingstone. Because Clingstones have a much firmer flesh, many varieties have been developed for canning — though Freestones are . generally more flavorful. ■BEACHES, WHEN PURCHASED, should look goog and have a peachy fragrance. While a red color, or blush, on the peach makes.it look pretty, the background color, should be

yellowish or at least creamy. Peaches which are fairly firm or becoming a trifle soft are best. Peaches which are firm or hard with a distinctly green background color have probably been harvested in a immature condition and will not ripen properly. Peaches which have been bought firm ripe may be ripened on a cabinet out of direct light. ■ A medium fresh peach contains only about 38 calories, and has caleium, potassium, and Vitamin A. It also is a source of fiber, .Which is important to good health. PEACHS ARE INCLUDED in many ways in the menu. During the season, they may be eaten fresh, sliced over cereal, eaten with milk, cream, or ice cream, cooked - with meat or used, in cages, pies, and pasterieS. Bought in quantity duriijg the season, this delicious fruit may be frozen or canned, make into many different recipes of delicious preserves, or transformed into peach wine or

Cor. Oak & Pacific Ayes. OPEN 'Til. 2 A.M. FOB LAlTE l^TE SNACKS! •Steamed clams • Roast Beef Sandwiches •Clams on 1/2 Shell • Com on the Cob • And More!

GOURMET MENU

iir'kimaiwit'ugi

APPETIZfcRS ' •• . ’ > \' Clam* CoVmo (ft) Oyttart PochXrllpr ‘6‘, Crab M»»oi CocK'ot! HOF BRAU SPECIALTIES Dinner includes soup c» soldd choice ol Baked Potatoe, Au Grotm French Fries or side ol Spaghetti. Vegetable, Pidtled Beet' Cole Slow, or Applesauce. Veal Frontoi4«* southed in ego cherso, and .a lilllp bit ot Fh't B-o>, .Vocpr Veal Piicant* soufp.od in Bufter win© and leinon Flounder Francor*©' in our spet'Ol ©qg and the©*© boilm Shrimp Stamp! \etvud on a aromatic bed ol tic© Crab Meal Imper.o! lump* ol Maryland crab meal in a doliciou* tout© Shrimp Fro D.avlo served an a bed ot linqume GOURMET DELIGHTS Chopped Chictten liver shred onion baton and tomotoe on a rail ry*' m j bogle lo» and Cream Che©*© sh ed ■v-'ion and tomato© on a roll ive or o bogle ' liverwurst oed onion on rye Tuna Fi*h amenton thee*© and baton. Shted turhey *wi*'* the©*© ond tolomi Chopped Beel Burget **rvt-d on an English muttm with chicken *dlad and baton.

OPEN AT 11 A.M. __—•—;—- dinneVs FROM SP.M.

GROUPS & ORGANIZATIONS LUNCHEONS & BANQUETS

Direct From The Sands Hotel In Atlantic City TERRY MITCHELL TRIO” From Wednesday Thru Sunday

brandied peaches. Here are several of my favorite recipes come from the Favorite Foods Contest sponsored by the New Jersey Department of Agriculture a few years past: PEACH PRINCESS 2 cups of milk 4 slices of bread 2 eggs ' cup sugar ' ■ \ y 4 teaspoon soft y 4 teaspoon nutmeg 1 lemon, juice and rind ^ teaspoon cream of tartar cup sugar 2 Tablespoon melted butter 3 caps sliced peaches Pour milk over, 4 slices of stale bread crumbs. Add egg yolks beaten with 'h. Cup sugar, salt, nutmeg and lemon. Stir in melted butter-. Spread in 9 inch baking dish. Set in pan of hot water. Bake at 350* for 4ihmnutes. Beat egg whites with cream °f tartar until it stands in peaks. Add >/4 cup sugar and beat until stiff. Arrange sliced peaches on top of pudding, spread meringue over peaches, placing more peachesjn the middle. Return to oven at 325° for 15 minutes.

PEACH COBBLER . clip shortening 1 cun sugar " T 2 eggs cup flour 2 teaspoon bahing powder cup water (if using canned peaches peach juice) H cup milk \ H teaspoon vanilla y 4 teaspoon salt 2 cups peaches Grated rind of 1 lemon Cream shortening; add sugar and eggs. Sift flour; add salt and baking powder. Add flour mixture and milk alternately to shortening. AcftTvanilla and mix well. ‘A Grease pan and sprinkle with flbur. Pour batter into pan; spoon peaches on top of batter; sprinkle with lemon rind. Pour juice on top. Bake 1 hour at 375° Serves 6 • * * Not only are peaches good for dessert, but they ntay be used to make a delicious muffin. PEACH MUFFIN 2 cups sifted all-purpose flour y, teaspoon salt 1 Tablespoon baking powder % cup granulated sugar I egg I cup milk 4 tablespoons melted butter IJ4-2 cups diced fresh peaches Preheat oven at 425° F. Sift flour, salt, baking powder and sugar together into a bowl. Beat egg well, add to flour along with milk. Stir just long enough to combine ingrediefits. Don’t overmiiff Peel and dice fresh rope peaches about the size of sugar cubes and fold into the batter. Pour batter into well greased muffin tins about 2/3 full. .pake about 18-20 minutes or untiimuffins are nicely browned.

r, “ uiNGT 01 ^

Dinner & Cocktails

with a Delightful

Delicious Difference

Now open 7 days a weefe, SP.M/tolOP.M.

•Early Bird & Chef’s Specials * 884-5697 801 Washington St, Cape May

FREE PARKING FOR 100 CARS

ll/AdOUSTN.