The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1869-08-24
Peache. for Future Use

Preparing Peaches for Eutnre Use
Arthurs Home Magazine for August
has "Fifty Ways of Preparing Fruit
from which we select, as appropriate tc
the season, what is said about peaches
T0PreSerre 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 q tea
spoonful of soda; boil one minute. take
them otf, and throw them into colo
water, removing any dark scum which
may adhere to them. Make the syruI
OF half pound of sugar and a gill OF
water to every pound of fruit; boil and
clarity it, and when we'll SKINNED put
in the fruit, and when half done take
the peaches from the syrup, and lay on
dishes 80 that each piece shall be sePa,
rate, and let them get entirely colu;
then return to the boiling syrup ana
cook until done; boil the syrup until ~
is rich. 1t is best to warm tne Jais anu
pst in the preserves hot. If the jars are
of glass, they will break unless heatcu
quite hot before filling them.
Peaches for Family Use.-Ripe peaches,
nared stoned and quartered. 10 Twelve
pon.ds of the cut peaches, Blk pounds
IF the hest brown sugar; stew the sugar
AMONG the peaches, and let them stand
twelve bours: then add the kernels OF
the stones, and put the whole in pre-
serving. KETTLE and boil slowly for
about two hours, skimming we'll. When
cold, put it up in jars.
Street Pickle PeacheS.-Pare and haive
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 wher they nave SIM
mered fifteen minutes put IN inc
peaches, and LET them remain until they
are slightly cooked, but not soil. Doh
cinnamon and mace in the syrup.
Gloves are nice, but discolor the frult.
.Spiced Peackes.-Take nine pounds OF
clingstone 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 vine
gar, some mace and cinnamon, and skim
it well. Let it cook a quarter OF an
hour, and then throw in the peaches,
few at a time, so 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 the
syrup over the peaches.
Peach MdngOes.- fresh, unbruised
slingstones, and throw them into salt
and water for twenty-fOur hours. Re
move the stones with fruit-knife, and
put the peaches into cold vinegar and
water, equal parts of each. Make Il
stuffing of grated horseradish, white
mustard seed, mace, cleves, allsplce,
pepper, nutmeg, anda very little minced
onion, with brown sugar enough to
make the stuffipg rich. Fill the cavi-
ties, plug the holes, tie thread around
the peaches, and drop them into cold
vinegar. Some persons use freestone
peaches, and put little turmeric in
the stutfing.
Picked ,PeacheS-Put ripe, but not
soft, peaches in scalding hot water for
one minute. Wipe them Immediately
with a dry cloth, in order to remove the
down of the peach skin. Take good,
but not the sharpest vinegar, spice 1t
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 froia the fire each time 1T is
SKINNED. When partly cooled, turn 1t
over the peaches, just covering them. A
gallon of vinegar, with three pounds OF
sugar, is sufficient for about peck OF
peaches.