Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1879-11-12
PEACHES AND HOW TO TREA I
THEM.

PEA CHES AND now TO TREA I
THEM.
1t is rather late Tor this season, but
we CLEAN from the Minneapolis House
keeper the following excellent hints
that can be utilized by house keepers
for all timc. The writer says;
First, eat them fresh, and from the
hand. 1t saves time and trouble, is
more enjoyable, and does more good
than eaten in any other style. Pay a
little more fer them when they are
abundant, and save time and sugar
and fire, and eat them fresh rather
than make them into pies.
II woman's timo and strength were
reckoned of any value, we should have
less of this cooking OF fruit with pas.
try, and be better for it. scarcely
know OF a lesson in domestic economy
which would be more profitable to the
health, and therefore to the pocket,
than this of taking our fruit fresh
rather than cooked. Fresh fruit gives
vigor and elasticity which we fail to
get from cooked food Of any kind. The
two reasons why we have not hitherto
appreciated this fact is, that we too
frequently eat it between meals, or, il
not, we take it on a stomach which is
already sufficiently filed with other
food.
Sometimes it will happen that
peaches are not quite ripe, and need
cooking, or for some extra occasion
you need variety. For simple slowed
fruit they may bo cooked gently and
but slightly (not in metal with very
little sweetening. They may be sim.
ply wiped and cooked whole, remov-
ing skins and stones with spoon
while eating, or they may have further
previous dressing. The skins and
stones impart some of their flavor to
the fruit, which is not disagreeable.
Sometimes we have small and slight.
ly withered fruit at our disposal. If
this be scalded, dipped in boiling wa
ter from five TO ten minutes, removing
from the water as soon as il will peel,
the skin can be readily slipped off,
This direction of pccling peaches by
means CT the use OF hot water is often
misunderstood and misapplied. 1t can
not be made available for peaches in
all conditions, but for the above con.
ditions it answers well. Slip off the
skin with the hand, put the peaches
at once under water, having just
enough to cover them; when you are
done add the juice that escapes in peel
ing and a trihe Of sugar, and then put
a cover and weight upon them to keep
them under the liquid so that they
may not turn brown by exposure to
the air. This makes a pleasant and
Juicy variety Of sauce for the table
and is an excellent mode of preparing
peaches for pies. Use them up quickly
As some will persist in cooking them
or looking ahead for winter dinners
and suppers, here arc some recipes for
their benefit
AMBRosIA.
The ambrosla is made in deep,
oiled nappy, with a crust of Graham
-four mixed as for gems Have cold
water, silt in the flour with one hand
and stir with the other until little too
stiff to settle fiat. Spread this half an
inch thick on the bottom Of the nappy,
place sliced peaches on this an inch
deep, sprinkle on sugar and little
-four, put batter at the sides of the dish
and add moro fruit till n is at least
two inches deep. Then cover it thinly
with butter, and bake gently for an
hour, making sure that the juice does
not run out Of the dish. Serve warm
or cold better cold. For ambrosia
and peach pic the fruit may be used
without peeling, provided the skin is
not very thick.
PEACH JELLY.
Crack one third Of the kernels and
put them in the jar with the peaches,
which should bc pared, stoned and
sliced. Heat in a pot of boiling water
stirring occasionally until the fruit is
well broken. Strain, and to every pint
of peach juice add the juice of lemon.
Measure again, and to every pint Of
peach juice add pound Of sugar.
Heat the sugar very hot, and add
when the juice has boiled twenty min.
utes. Let II come to boil and take
instantly from the fire This is very
fine for jelly cake.
PEACH cusrARD.
One Of the most delicious puddings
on tho list, simple, too, and incxpen.
sivc, may be made with peaches and
green corn. Equal parts rich sliced
peaches, green corn pulp and water.
Sweeten to taste and bake twenty
minutes.
CANNED PEACHES.
Pare fourteen pounds ofripe peaches,
nearly cover them with sligbtly-sweet.
ened water-two pounds Of sugar TO
three quarts Of water While the
peaches are stewing, prepare syrup
Of seven pounds Of sugar TO seven gills
Of boiling water; boil and skim IL;
have glass cars, half filled with hot
water, and as the peaches become ten.
der, pour tho water from the cans and
Gil them then drain the juice from
the peaches, fill the cans with the boil
ing syrup, and screw down the covers.
While cooling, keep the cans turned
upside down.
PEACH PICKLES.
Pare freestone peaches, place them
in a stone jar, and pour over them
boiling hot syrup made In the proper.
ton Of ono quart best cider vinegar to
three pints sugar; boil and skim, and
pour over the fruit boiling hot, repeat
ing each day until the fruit is the same
color to the centre, and tho syrup like
thin molasscs. A few days before they
are finished, place the fruit, aftef
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