Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1869-10-07
Preparing Peaches for Use.

To Preserve Peaches Pare, halve and
weigh the peaches; put them into pre-
serving kettle full of boiling water, and to
every six pounds Of fruit put teaspoon
full of soda boil one minute, take them
of, and throw them into cold water, re-
moving any dark scum which may adhere
to them. Make the syrup of half n pound
| of sugar and gill of water to every pound
| of fruit; boil and clarity it, and when welN
skinned put in the fruit, and when half
done take the peaches from the syrup, and
lay on dishes so that each piece shall be
separate, and let them get entirely cold
then return to the boiling syrup and cook
until done boil the syrup until ii is rich
1t Is best 10 naini tho Jars and put IN th,
preserves hot. If the jars are of glass,
they will break unless heated quite hot be
fore filling them.
Peaches for Fanay Ue.--Ripe peaches,
pared, stoned and quartved To twelve
pounds OF the cut peaches, six pounds Of
the best brown sugar; stew the sugar
among the peaches, and let them stand
twelve hours; then add the kernels of the
stones, and put the whole in a preserving
kettle and boil slowly for about two houra
skimming well. When cold put in jars,
Street Picd1ed Peach6s.-Pare and halve
the peaches. TO two pounds of fruit take
one quart Of vinegar and one pound of
sugar; put the sugar and vinegar on the
fire, skim, and when they have simmcred
fifteen minutes put in the peaches, and let
them remain until they are slightly cooked,
but not soft Boil cinnamon and mace in
the syrup. Cloves are nice, but discoler
the fruit.
Spiced Pedches-Take nine pounds of
cling stone peaches, ripe but not soft, pare
and halve them, or leave them whole.
Make a syrup Of four pounds Of brown
sugar and pint of good vinegar, some
mace and cinnamon, and skim il well Let
1t cook "A quarter Of an hourand then throw
inthepcaChcs, n few at a time, 50 as to keep
them rs whole as possible, and when clear
take them out and lay on dishes, and put
in more. When all are done, pour out
the syrup over the peaches
Petch Mlag0es Take fresh, unbruised
cling stones, and throw them into salt and
water.fOr twcntylour hour 'move the
stones with iruitlniie, az. ,lat the
peaches into cold vinegar and water,
equal parts of each Make q stufling OF
grated horse-radish white mustard seed,
mace, cloves, allspice, pepper, nutmeg, and
very little minced onion, with brown
sugar enough TO make the stuilng rich.
Fill the cavities, plug the holes, tie q
thread around the peaches and drop them
into cold vinegar Some persons use
,llosicne peaches andput little turmerie
in the stuiling.
Picklod Peactes-Put ripe but not soft,
peaches in scalding hot water for one.min-
ute. Wipe them Immediately with dry
cloth, in order to remove the down of the
peach skin Take good but not the
sharpest vinegar spice it with cinnamon
and mace, and to each gallon put three
pounds of brown sugar Add the beaten
whites OF two or three eggs, scald and skim
till clear, taking the kettle from the fire
each time it is skinned. When partly
cooled, turn it over he peaches, just
covering them. A gallon Of vinegar, with
three pounds of sugar, is sufficient for
about peck of peaches, ArtEur's Adgo-
zine.