The independent press. (Abbeville C.H., S.C.) 1853-1860, 1858-08-06
Receipts.

the stones from them, and lay them on
plates or sievcs to dry in warm oven or
hot sun; take them in at sunset, and do
not put them out again until the sun will
be upon them ; turn them that they may
be done evenly; when perfectly dry, pack
them in jars or boxes lined with paper, or
keep them in bags; hang them in an airy
place,
To PRESERVE AprLEs.-Pare, and core,
and cut them in halves or quarters; take
as many pounds of the best brown sugar
put a teacup of water to each pound when
it is dissolved, set it over the fire and,
when boiling hot, put in the fruit, and let it
boil gently until it is clear, and The syrup
thick take the fruit with skinner
on to flat dishes, spread it to cool, then put
it in pots or jars, and pour the jelly over.
Lemons boiled tender in water, and sliced
thin, may be boiled with the apples.
BAKED SWEET APPLEs.-Wash we'll the
apples; place them in pan with very
little water, that the juice may not burn, if
they are to be cooked in brick oven; then
put the apples in jar, cover them close
and bake them five or six hours. Sweet
apples should be baked long after the arc
tender.
BAKED Sour ArrLEs-Wash we'll the
apples; place them in pan; pour in n
tcacnpful Of water and one of sugar; bake
them slowly till done Eat them with
cream and the juice which cooks from them.
To PRESERVE PEAKs.-Take small, rich,
fair Guit, as soon as the pips are black; set
tLem over the fire in kettle, with water to
cover them; let them simmer until they
will yield 10 the pressure of the finger, then
with skinner take them into cold water
pare them neatly, leaving OH a little Of the
stem, at the blossom end 10 the core, then
make syrup Of a pound Of sugar for each
pound Of fruit; when it is boiling hot, pour
it over the pears, and let it stand until the
next day, when drain it off. make it boiling
hot, and again pour it over; after day OF
two, put the fruit in the syrup over the fire.
and boil gently until il is clear; then take
it into the jars or spread it on dishes, boil
the syrup thick, then put it and the fruit in
jars.
TOMATO CATsUr.-Take ripe tomatoes
and sca'd them just sufficient to allow them
to take off the skin then let them stand
for a day, covered with salt; strain them
thoroughly, to remove the seeds. Then tc
every two quarts, three ounces Of cloves
two Of black pepper, two nutmegs, and :
very little cayenne pepper, with little salt
Boil the liquor for half an hour, and ther
let it cool and settle. Add pint Of tho
best cider vine"ar. after which bottle it. cork
lug and sealing it tightly. Keep it alway:
j" cool place.-GoIey's Lady's Book.
:, PEACH Mellow, juicy peaches
peeled whole, or in quarters, laid in a deer
pie platoon each layer of peaches sprin
kle thick layer Of sugar, a tablespoonful
Of water, and light sprinkling cf flour, and
1t will need no other seasoning. Cover with
a thick crust and bake an hour.
PEACH MARMELADE.-Mash TO a fine
pulp and add sugar in proportion to the
sweet-meats, and simmer down; it should
be smooth, thick mass. Put away in large
tulnblers.
AN ART lTEM.-Crawford's studio. saws
the Boston Transcript, IS greater object
OF interest now than during his life the
pathos Of bereavement lends a melancholv
charm to the various and admirable tropI,ies
OF Art there preserved; the same overseer