Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1879-11-12

and so on until the jar is full; scat
the syrup each morning tor three o
four days after putting in the spice, an'
and pour syrup boiling.hot over fruit
and, if it is not sufficiently cooked
scald fruit with the syrup the las
time, To pickle clingstones, prepar
syrup as for freestones; pare fruit, pu
in the syrup, boil until they can b.
pierced through with silver fork
skim out, place in jar, pour the boiling
syrup over them, and proceed and fin
ish as above. AS clings are apt to be
como hard when stewed in swee
syrup, it may often be necessary L
add pint of water the first time the,
are cooked, watching carefully unit
they are tender, or to use only part O.
the sugar at first, adding the rest in /
day or two. Use the large Whit,
Heath clingstones if they are to b,
bad. All that is necessary to keeT
sweet pickles is to have syrup enough
to cover and to keep tho fruit wei
under. Scald with boiling syrup unit
fruit is of same color throughout, and
syrup like thin molasses; watch every
week, particularly if the weather Is
warm, and if scum rises and syrup as
sumes wbitish appearance, boil, skim
and pour over the fruit. If at any
time syrup is lacking, prepare more a;
at first.
PEACH PRESERVES.
Pare, halve, and weigh the fruit, al
lowing pound Of sugar to pound ol
peaches crack halt of the stones and
blanch the kernels (lke almonds)
place the fruit in layers with the sugar
in bowl (but two pounds should be
preserved at a time) and let it stand
two or three hours; when the sugar
is dissolved put the whole in kettle
with the kernels, boil fast until the
frLit is perfectly clear, put it in cans,
boil the syrup little longer, strain it
hot upon the fruit, and cover Immedi.
ately,
oeEHOiob VT ILAluLos
Pare and divide four fine, ripe
peaches, and let them just simmer from
tive to eight minutes in a syrup made
with third Of pint of water and
three ounces of very white sugar, boil.
ed together for fifteen minutes lift
them out carefully into a deep dish,
and pour about half the syrup over
them, and into the remaining halt
throw couple Of pounds more OF quite
ripe peaches, and boil them to per.
iectly smooth dry pulp or mormalade,
with as much additional sugar in fine
powder, as the nature of the fruit may
require. Lift the other peaches from
the syrup, and reduce II by very quick
boiling, rethan half Spread a deep
layer Of the marmalade in dish, ar
range thepeaches symmetrically round
it, and fill all the spaces between them
with the marmalade; place the half of
blancbed peach kernel in each, pour
the reduced syrup equally over the
surface, and form q border round the
dish with Italian macaroons, or, in lien
OF these, with candied citron, sliced
very thin. and cut into leaves with a
small paste-cutter. A little lemon
juice brings out the flavor OF all prepa.
rations OF peaches, and may be added
with good effect to this. The better
to preserve their form, the peaches are
sometimes merely wiped, and then
boiled tolerably tender in the syrup be-
tore they are pared or split. Halt a
pint of water, and from five TO six
ounces of sugar must then be allowed
for them. If any of those used for the
marmalade should not be quite ripe, it
will be better to pass it through a
sieve, when partially done, to prevent
its being lumpy.
PEACHES AND TOMATOES.
Cut up in proportions of one.third
peaches and two.thirds tomatoes and
swseten. Both fruits should be rich
and ripe, and the preparation should
stand an hour or two after mixing be-
fore serving.