The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-09-16
alsefal aud Curious.
WHAT no DO wITH PEAcHEs.

IOPREsERfEP EACHEs.-Gare, naive anu weigh
the peaches: put them into preserving kettle
full of boiling water and Ia every six pounds Of
fruit put n teaspoonlu of soda; boil one minute
take them off. and throw them in cold water, re-
moving any dark scum which may adhere to
them. Make the syrup of half pound Of sugar
and a gill of water to every pound of fruit; boil
and clarity il. and when well SKINNED put in
the fruit and when half done take the peaches
from the syrup. and lay on dishes 50 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 il is rieh- Ii is
best to warm the jars and put in the preserves
hot. If the jars are of glass, they will break I'M
less heated quite hot before filling them
PEACHES FOR FAMILY CsE.-Ripe peaches,
pared. stoned and quartered. To twelve pounds
of the cut peaches six pounds of the hest brown
sugar. stew the sugar among the peaches, and
let them stand twelve hours; then add the ker
nels ofthe stones, and put the whole in pre-
serving kettle and boil slowly for about two
hours, skimming well. When cold, put IT up
in jars.
SWEET PICKLE PEAcHEs.-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 simmered fifteen minutes put in the peaches,
and LET them remain Until they slightly cooked
| but not soft. Boil cinnamon and mace in the
syrnp. Cloves are nice, but diseolor the fruit.
SLICED PEACHEs.-Take nine pounds of cling
stone peaches, ripe, but not soft, pare and halye
them, leave them whole. Make a syrup of
| four pounds of brown sugar and a pint of good
vinegar some mace and cinnamon, and skim it
well. Let it cook quarter of an hour, and then
| throw in the peaches, few at u time, rs tn
keep them whole possible, and when clear
take them out and lay dishes, and put in more.
When all are done, pour the syrup over them.
PEACH MANGoEs-Take fresh. unbrused cling
stones, and throw them into salt and water for
/ twenty-four hours. Remove the stones with
| fruit-knife, and put the peaches into cold vine
| gar and wafer, equal parts of each. Make a
stuffing of hOrse-radish, white mustar,l-seed,
mace, cloves, pepper, nutmeg, and very little
minced onion, with brown sugar enough to make
the stuffing rich. Fill the cavities. ping the
holes, tie thread around the peaches and drop
them into the cold vinegar. Some persons
| freestone peaches, and put little turmeric in
| the stuffing.
PICKLED PEACHEs.-Put ripe, but not soft
| peaches in scaldng water for one minute. Wipe
them Immediately with dry cloth, in order to
remove the down of the peach skin. Take good,
but not the sharpest vinegar, spice il with elm
namon and mace, and TO each gallon put three
| pounds of brown sugar. Add the beaten whites
of two OF 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. 4 gallon of vinegar,
with three pounds of sugar, is sufficient for
about peck Of peaches.
BAKED PEACH PUDDING.-Line n deep dish
with puffpaste; put in layer of peaches, pared
and sliced, then sprinkle with sugar, and add u
few bits of butter and little corn starch; then
peaches, and 50 on until the dish is nearly full.
Add n teacupful or more-aecOrding to your dish
of hot water, and cover the whole with the
paste; prick well with a fork, and bake one hour.
i CANNED PEACHES OR PLUMs.-Take fair, we'll
ripened fruit; lay in preserve kettle; add in
the proportion of one-quarter of a pound of
| granalated sugar and cupfnl of water to a
pound of fruit. Boil slowly until the fruit is
tender enough to be pierced by straw. Remove
the fruit with ladle carefully; put into jars
boil the syrup until quite rich, and pour over
the fruit while hot. Immediately screw down
the covers of the jars. When cool screw as
tight as possible.
PEACH-W HISKY.-Take the head from key.
fill it with the handsomest ripe peaches, put in
all the whisky il will hold, then head il up again.
In winter they will he found beautifully preserv-
ed. with the bloom on, and with a slight soaking
and scaldng in syrup, they are a delicious ac-
compartment to ice-cream, far superior to any
branded peaches. The peacli-whisky which re-
mains will he found excellent for mince-pies
and pudding-sauce.
PEACH FRITTrRs.-Make a nice smooth batter
of half pound of flower, haitian ounce of butter,
one half salt-spoon of salt two eggs, and suffi-
cient warm milk tn make it of proper consistency.
skim, halve and stone the peaches, dip them in
the batter. and fry in hot lard clarified drip
ping, which should be brought to the boiling
point before the peaches are pnt in. Fry from
eight TO ten minutes. Drain.
PECHE Ia CREME.-Take n quart of peaches
cooked in sugar, and put in the bottom of pud-
ding dish. Take quart of milk and make a
blanc mango of cornstarch. After il has boiled
pour hot over the peaches. Make a meringue
with the whites of two eggs. Pour over the top
and place in the to set the mcringue. Eat
cold.
PEACH JELLY.-Boil the fruit with just enough
water to keep from burning until soft; strain
through cloth, and to each pint of juice one
pound of sugar; boil fifteen minutes-twenty AT
most.
| PEACH CORDIAL.-Makc a rich syrup of one
quart of peach juice and pound of white
sugar; when cold add one pint of the hest bran
DIV; for drink dilute with water. the same as
any fruit shrub.
PIcKLED PEACHEs-Rnh them with a eoarss
towel; stick four cloves in each peach; three
pounds of sugar to fourteen pounds of fruit, and
quart of vinegar; hail peaches in the sugar and
vinegar one layer at n time.
To PEEL Pg.CHEs.-Dip them minute in hot
water then in cold, and the skin peels off readily
! KEEPING GRAPES FREsH.-A method of pres
CRYING gIapes for Il long time, even from one au
tamn until the next summer, has come into ex
tensive use. The grapes are kept on the vine a.
long as possible-in France, where this devic,
originated to the end of October or beginning
of November. Before the first frosts appear they
are cut. leaving portion of the stem, about TIVE
| or three knots below the bunch and two aboy,
I II.
covered with wax, to prevent the evaporation q
! the liquids contained in the pores of the wood
and after carefully removing all unsound grapes
the lower end Of the stem is inserted in a small
elongated bottle filled with water having
small quantity of wood charcoal in the bottom
: The space between the stem and tightly-fittins
cork through which il is inserted Is to he filled
up with wax. The bottles thus fitted are to b,
, placed shelves in dry room, and there ar
Tangsd not to fall over, this being hest pre-
! vented by inserting them in holes bored in
! frame, as close together as they can stand con
, veniently.
| How To CAN FRUIr.-Ciass and stone jars ar,
the only kinds to (for the acids of fruit vii
not he healthfnl if preserved in tin, and the,
$ can he purchased very eheaply. Nearly all thu
fruits retain their flavor better if they steam
: ed instead of stewed, they not mHel
{ broken up. To four pounds of the fruit taxi
one pound of lump sugar, il is less subject t
i aduteration. Fill the jars within two inGlles o
the top with the fruit; melt the sugaB'in yer,
little water and turn il boiling hot upon the fruit
I place the jars in a pan of boiling water and lie
them steam-about ten minutes, until the fruit
by the expulsion of the cold air. has been foree'
I to the top of the jar; put the cover on at once
: with a cloth. not to burn yrsir hands, an'
screw il down tightly while in the boiling water
. set the Jars on the table to cool, and if any bub
h bles appear in them, take of the cover and boi
I, again until the fruit is again forced.
. SWEET PICKED PEARs-To seven and a hal
pounds of fruit three and half pounds of sugar
= one and half pints vinegar, ounce Glove
y and cinnamon each. If the pears are hard, boi
till nearly done in water, then put in the boilin
syrup to cook till done hut if they the siecke
v or any ripe pear, boil in syrup till fork pene
( trates them easily. Take out and boil the syru
n half an hour. less if it gets too thick. Pou
= over pears when hot; when cold tie up
4 SWEET PIcKLED TOMAToEs.-One- peck toms
/ toes peeled; four pounds brown sugar, one quar-
/ ! cider vinegar, one ounce stick cinnamon, onf
a half ounce cloves tie in Swiss mnslin bags. As