Reference > Farmer's Cookbook > PASTRY DESSERTS > Peach Crusts
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Peach Crusts

Roll puff or plain paste one-eighth inch thick, cut in two and one-half inch squares, and bake in hot oven. Cool, press down the centres, and arrange on each one-half a canned peach drained from syrup and heated in oven. Sprinkle with powdered sugar and put brandy in each cavity. Light just before sending to table.


CONTENTS · BIBLIOGRAPHIC RECORD
  Almond Tartlets Malaga Boats  
 
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