The prairie news. [volume] (Okolona, Miss.) 1851-1875, 1858-07-08
valuable Information for the Ladies.


Peach Preserres-Peaches, ifpreserv-
ed whole, should be gathered before they
are fully ripe; pare and cook tender in a
little water. If in quarters, crack the
pits of half of the peaches and add to
them. Let the syrup simmer down quite
thick before adding it to the fruit, and
when cold, cover tight and keep free from
heat and moisture.
Peach Jelly may be made in the usual
way. When very ripe, mash and strain
through jelly bag or sieve. Allow a
pound of loaf sugar to a pint of juice,
half-Ounce of bitter almond blanched and
pounded, or half of the kernels of the
stone. If it does not form readily, add
isinglass.
Peach Marmalade.-Mash to fine
pulp and add sugar in proportion to the
sweet meats, and simmer down it should
be smooth, thick mass. Put away in
large tumblers.
Peaches IN Brandy-Wipc, weigh,
and carefully select the tirmest fruit =
have ready quarter of their weight in
powdered loaf sugar, put the fruit in
vessel that closes tightly, throw the su-
gar over and cover with brandy. Place
a piece of double foolscap under the COW
er, and place the jar in saucepan of wa
ter until the water is quite hot, but not
boiling when cold, tie the cover down
tightly so that no air can penetrate.
Peach Wtne.-Take nearly ripe fruit,
stone it and bruise to pulp, put eight
pounds of the pulp to one quart of water,
and let it stand twenty -four hours; then
strain out the juice, and to every gallon
add two pounds of sugar. Turn into a
cask, and when fermented and become
perfectly clear, cork tightly in bottles.
Peach Pie.-Melow juicy peaches,
peeled, whole, or in quarters, laid in a
deep pie platoon each layer of peaches
sprinkle thick layer of sugar, table
spoonful of water, and light sprinkling
of -four, and it will need no other season.
ing. Cover with thick crust and bake
an hour.
Peach Dumplings.-Should be steamed
instead of stewed, as that would break
them. Serve with common sauce, or
lemon sauce, of one lemon cut fine, one
cup butter, and large cup sugar.
Peaches for Tea.-Pare ripe peaches,
cut them in quarters, sprinkle them with
layers Of sugar, and let them stand an
hour to extract the juice. Then cover
with rich, sweet cream, and there is moth
ing better.
Picked Peaches-Take any kind of
fine, large peaches that are not too ripe,
wipe off the down with a soft flannel
cloth, place three or four~loves in each,
and lay them whole in jar TO every
gallon of vinegar add one quart of water,
five pounds of sugar, tablespoonful of salt
and whole cinnamon. Pour it over the
fruit boiling hot, being careful that the
vinegar covers them WE'LL and let them
stand in cool place week or ten days /;
then turn off the liquor and boil as before !;
after which they are ready to be set away
in the store room for future use.
Peaches a la Strambervy-Ripe peach
Is cut in small pieces, with soft, mild
eating apples, in the proportion of three
peaches TO one apple, mixed with sugar,
and left to stand for two or three hours,
make excellent mock strawberries.
HA country editor thinks that he
who declared that +" the pen was mightier
than the sword" ought to have spoken a
good word in favor Of the "scissors."
"Ah. Mr.. Simpkins, we have not