Recipe: Peach Salad

Pare and quarter a quart of ripe peaches, (cost ten cents,) lay them in a heap in a shallow glass dish; squeeze over them the juice of an orange, (cost two cents,) and sprinkle them with powdered sugar, (cost two cents.) Put them on the ice to get very cold. A large dishful can be prepared for fifteen cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)