The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1869-10-15
Preparing Peaches for Use.

To Preserve Psaches.-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
off. and throw them into cold water, re-
moving any dark scum which may adhere
to them. Make thesyrup of half pound
of sugar and gill of water to every pound
of fruit; boil and clarity it, and when well
SKINNED put in the fruit, and when half
done take the peaches from the syrup, and
Law 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 it is rich.
1t is best to warm the jars and put in the
preserves hot. If the jars are of glass,
they will break unless heated quite hot be-
fore filing them.
Peaches for Family Use.-Ripe peaches,
pared, stoned and quartered. 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 preserving
kettle and boil slowly for about two hours,
skimming well. When cold put in jars.
S,eeet Picked Psaches.-Pare and halve
the peaches. To two pounds of fruit, take
one quart of vinegar and one pound OF
sugar; I; put the sugar and vinegar on the
fire, skim, and when they have simmered
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 discolor
the fruit. .A u
Spiced Peachcs-Take nine pounds OF
cling-stone peaches, ripe but not soft, pare
and halve them, or leave them whole.
Make syrup of four pounds of brown
sugar and pint of good vinegar. some
mace and cinnamon, and skim it well. Let
it cook quarter of an hour, and then throw
inthepeaches, few at time, 80 as TO keep
them as 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. 81
Peach Mangoes-Take fresh, unbruised
cling-stone and throw them into salt and
water..for twenty four hours. Remove the
stones with fruit-knife, and put the
peaches into cold vinegar and water,
equal parts of each. Make stufing OF
grated horse-radish, white mustard seed,
mace, cloves, allspice, pepper, nutmeg, and
very little minced onion, with brown
sugar enough to make the stufting rich.
Fill the cavities, plug the holes, tie q
thread around the peaches and drop them
into cold vinegar. Some persons use
freestone peaches, andput little turmeric
in the stufffng.
Picked Rseches--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 the peaches, just
covering them. A gallon of vinegar, with
three pounds of sugar, is sufficient for
about a peck of peaches.-Arthar's Aaga-
zine. Esr