* 36 Herald & Lantern 15 August '84

«r»s«wi ®\SSS3 %r?'- ;, OAILD WIOI TIUVIl ACIUCY \st0<° ^,0 o°ut' I 901 Tilton Rd. cac cnnn Northfield

THE CASUAL ELEGANCE OF THE &0&£e*ij}fui HOTEL i CONFERENCE CENTER FOR THE FINEST IN LODGING— DINING— DANCING COCKTAILS SI RVI\( i • BREAKFAST • LUNCHEON • DINNER I )A\( l\(, If) llll lABCIOf s FIVE EASY PIECES FASHION SHOW LUNCHEON EVERY WED. IN IUIY & AUG. v .FASHIONS BY J, ^ IOHN WANAMAKER > «■ ijpi ' J NOW OPEN YEAR ROUND ^ \i.iim i mil 1 1 .mi- \. i if >iid ...lAWCM! ai ii[i SIBttl NEW JERSEY 0820? i609 368 ilii

. 400 BROADWAY at CONGRESS ST. •. ■NURvfi^A serving dinner every evening 6to 10 30 JB call: 884-0400 f llu Sw.illows is now ottering <• theater fitters S/H'da I. Upon reI|ii» s| | >h I rons max reeeixe complementary tickets to a Mill-Atlantic S/o/r Slum with an earlx dinner seating 6-6:30 p.m.

Recipes Are Just Peachy

By FLORENCE L.D. HE^VL The New Jersey Peach is on the market The wet spring does not seem to have affected their taste Here are 4ome recipes to capture their delicious flavor CRUSTY PEACH CUPS 3 mediurft peaches, peel ed and halved 2 eggs 3/4 cup sugar 1/2 teaspoon ground cinnamon 2 cups soft bread crumbs 2 tablespoons butter, melted Place each peach half, cut side up, in a greased

custard cup (10 oz) Beat eggs until light and fluffy; gradually add sugar, beating constantly Stir in cinnamon, bread crumbs and butter Spoon the bread crum mixture evenly over peaches. Bake at 400 degrees for 20-25 minutes CREAMY PEACH FREEZE 1 container Cpol Whip 2 cups sliced peaches Combine the Cool Whip and the peaches in top of electric blender Process until smooth. Spoon into four serving dishes ; freeze 2-3 hours or until firm. Remove from freezer five minutes before serving. Luscious PEACH PIE 2 (3 oz) pkgs cream cheese, softened

3/4 cup sifted powdered sugar 1/4 teaspoon almond extract 3/4 cup whipped cream 2 cups sliced peaches i 1 (9 inch) graham jj cracker crust Combine cream cheese, sugar, and almond extract I in a medium sized mixing j bowl; cream well. Fold in whipped cream. Gently stir in peaches. Pour filling in graham cracker crust. Chill. Note: one (16oz) can of sliced peaches may be substituted. Drain the ( peaches well, j PEACH PRINCESS 2 cups milk 4 slices bread, cubed 2 eggs 1/2 cup sugar 1/4 teaspoon salf.* 1 lemon, juia/^tnd rind 1/4 teaspoon cream of j tartar | 1/4 cup sugar 1 2 tablespoons melted i butter 3 cups sliced peaches \ Pour milk over the bread \ cubes Add egg yolkq \ beaten with 1/2 cup sugar, jj salt, nutmeg and lemon j Stir in melted butter ' Spread in 9-inch baking j dish. Set in pan of hot water \ and bake 350 degrees for 45 j minutes Beat egg whites ! with cream of tartar until it j stands in peaks Add 1/4 j cup sugar and beat until I stiff Arrange sliced | peaches on top of pudding, S spread meringue over | peaches, placing more | peaches in the middle f Return to oven and bake at 5 350 degrees for 15 minutes ' SWEET PICKLE SAUCE $ To 2 cups fruit use 1/2 cup brown sugar. 1/2 cup vinegar. 2 teaspoons whole spices of mace, cinnamon and cloves Boil this in a saucepan for 5 minutes i Pour the sauce over the ^ fruit and seal in glass jars PEACH ANGEL CAKE 1 2 tablespoons gelatin J 1 /2 cup cold water * 6 beaten egg yolks a 1 cup whipping Cream 1 11/2 teaspoon grated I lemon rind J 3/4 cup sugar L 1/4 teaspoon salt 1/2 cup lemon juice 6 stiffly beaten egg whites 2 cups crushed fresh peaches 1 angel cake Soften gelatin in cold water, combine egg yolks, 3/4 cup sugar, and salt Stir in lemon juice, cook over hot water until mixture covers spoon, stirring constantly Remove from heat. Add lemon peel and gelatin. Stir to dissolve gelatin. Gradually beat 3/4 cup sugar into the egg whites Fold egg /whites and peaches into custard. Break cake into bite size i pieces In 9-inch oiled tube

pan, alternately put cake and peach mixture. Chill until firm Unmold and garnish with sliced peaches and whipped cream

Florence L.D. Heal of ( Cape May is a former { supervisor of home economics for the State of New Jersey.

iiniiiiiiTimiiiii jjj BAYSHOPE LOUNGE J > 3832 BfeYSHORE RD.. 1 1 NORTH CAPE MAY H H 1 M PRESENTS Ml SEC TO DANCE TO K M 5 NIICHTSVWEEK H l! — 1 | j 2 FRIDA1 and SATURDAY J 2 ! K\l«t coi \TR> & ESTER N J J WITH A LIVE DJ 2 3 ' * M " H riESItA, WEDNESDAY « Till RSDAY Jj 3 DANCE TO: 3 M BIG BA^DS OF THF. 30N & AO's > M FAVORITES FR(5*KTHE OLD C0LNTR1ES' d H BIG BANDS OF THE 50's „ > WITH/)N-TAPE DJ Jj

f ( ACE^STtAKS reES«^^>OD ) IK DINING EXPERIENCE pi , llll *32 oz. Porterhouse Steaks I ( 1®| *Live Maine Lobster sjSg '*16 oz. Lobster Tails f^pEXiT 2", PK\VY. MARMORA, N.|. j

THelfin Viacw vaRDf Your Family Restaurant with Outdoor Garden Dinihg FEATURING: • UliTse S.raks • l|...„,„s . Ho... I > • Hoi I)...)-, • | ( |„, kt • 1-11,1 I • I Km.,* . II s.„ . .. v > . .. \r,.| M ' | 222 81st ST., STONE HARBOR (TAKE-OUT SERVICE) _/Tj/ 368- Xyev '^n Trf/fl 2627 OPEN DAILY/ / .1 130 A.M.-sfan pAr ■ — I I