Compote of Peaches
This recipe is a newspaper clipping from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
Take one quart can of peaches and if they are not sweet, add four tablespoons of sugar. Heat the peaches in their own juice. Drain and place the peaches hollow side up over squares of sponge cake, placed in a pudding dish. Mix with the peach juice two tablespoonfuls of lemon juice, one egg, very lightly whipped, and one tablespoonful of corn startch moistened in a little cold water. Put on the stove and allow it to heat until it bubbles, then remove and when slightly cool, pour over the peaches. Put them away in a cool place or on ice. The syrup will jelly all about the fruit and form a delicious dessert. Serve with plain or whipped cream.
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