The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-09-25

Win paste, some SllceQ pedcness spTiuhle
with soft white sugar and little powdered Gin
namon. Let il bake slowly for three hours,
until the juice candies. When cold 1t is very
delicious.
Fried Peaches-Brush the skins we'll of fine
firm peaches Halve them and remove the
stones. Melt little butter in frying-pan, set
on II the peaches, skin side down, add either
salt and pepper or sugar. Do not let them
burn. Serve with roast veal or with veal cut
lets.
Frozen Peaches-A quart of canned or fresh
peaches, heaping pint of graduated sugar,
one quart of water. Boil the sugar and water
twelve minutes add the peaches, and cook
twenty minutes longer. Rub through sieve,
and freeze. Take out the beater, and stir In a
pint of whipped cream lightly with a spoon.
Sweet Picked Peaches-Make strip of five
pounds of sugar and one pint of vinegar; let it
come to boil; skim off the frOth as 1t rises.
Pare ripe peaches, seven pounds without the
skins-never leave the skins on-stick three
cloves in each peach, put them in the strip as
soon as it begins to boil, and let them cook nm
til a brOOm-splint will run through them easily.
Skim carefully, and when cooked add brok-
en-up stick cinnamon to taste. Put in q COW
cred stone Jar. If the fruit rises to the surface
place china plate in the jar to keep the fruit
under the sirup; otherwise it will turn dark.
Peach Dessert-Twelve ripe peaches, pared,
stoned and cut in halves, three eggs and the
whites of two more, one-half cup of powdered
sugar, two tablespoonfuls of corn starch wet in
cold milk Scald the milk, stir in the starch
and when it begins to thcken take from the
fire and put in the butter. When lukewarm
whip in the beaten yelks until all are very
light. Put thick layer OF peaches in dish,
stew with sugar and pour the oustard over
them. Bake in quick oven ten minutes and
spread with q meringue made OF five whites
whipped stiff, with little powdered sugar.
Shut the oven door until this Is firm. Eat cold
with cream.
Peach Jam or Marmalade-Peel and stone
enough finely havored, flly-ripe peaches to
weigh four pounds when thus prepared Crush
the fruit and boil quickly for three-quarters of
an hour, stirring frequently. When partially
boiled the fruit may be pressed through sieve,
which will greatly improve the jam, but this is
not absolutely necessary. When the fruit has
boiled three-quarters of hour add two
pounds and a half of white sugar; skim of the
scum as il rises, and boil five minutes; and the
strained juice of one or two lemons and few
OF the blanched peach-kernels, continue the
boiling for three minutes, and pour out the
marmalade.
Peach Chips-Cut ripe peaches into thin
slices and simmer them slightly in a strip made
of halt pound of sugar TO every pound of
peaches. Remove from the strip and lay in
shallow dishes in the sun, and every day pour
over them portion of this strip, which must
have been boiled down very thick after the
peaches were cooked in IT, Turn the peaches
over from time to time. Cover them with thin
muslin tackled to frame so as to protect them
from dust and insects When all of the strip
has been used up and the fruit is well dried,
pack away closely in boxes lined with thick pa
per- sitting sugar on each layer of peaches as
you pack them.
Tapioca and Peaches-This may be made
with canned peaches or from the fresh fruit,
pared and cOddled whole in a little sugar.
Soak half a pint of tapioca for a whole morn
ing, or over night, in a half pint of cold water.
Fill a baking dish about two-thirds its depth
with the peaches taken from the strip;
sprinkle with sugar and bake from twenty to
thirty minutes; add half pint of the peach
srup to the tapioca and put it on to boil, add
ING one gill OF boiling water and one Gill OF
sugar. When il is clear pour it the
peaches and bake slowly for half an hour. If
eaten cold, serve with sugar and cream; if hot,
with "fairy butter"
Preserved Pcaches-Weigh the fruit after il
is pared and the stones extracted, and allow a
pound of sugar to every one OF peaches. Put
the sugar in a preserving kettle and make the
strip as directed; after il is strained put il
back let it just boil; lay the peaches in and
let them boil steadily until they are tender and
clear. Take them out with perforated skim
mer and lay upon fiat Dishes crowding as little
as possible. Boil the sirup almost to a jelly
that is. until clear and thick skimming OFF all
the scum. Fill the Jars two-thirds full of the
peaches, pour on the boiling strip, and when
cold cover with brandy tissue paper, then with
cloth lastly with thick paper tied tightly over
them, or put them in alright jars.
To Crystalize Peaches Take the yellow
cling, pare and cut them in half to free them
from the stone. To six pounds of fruit allow
two pounds of sifted sugar for the sprinkling.
Make strip of three-quarters Of q pound of
sugar and little water; when il becomes hot
put in the peaches. Let them remain cooking
until quite clear, but not to get red. Take
them carefully out, spread them on broad
dish and set them out in the TO dry. A
light mosquito netting will keep off the insects.
Strew some OF the fine sugar over them, not
too much at time, as il would draw out the
strip too-fast. If strip does form. you must
remove the peaches to a dry dish. When they
begin to look dry, stew some more, and when
they have become quite dry, place them in
jars with a layer of sugar between the layers of
fruit
Peach Short Cake-Take two heaping tea.
spoOnfuls of baking powder sifted into one
quart of flour, scant half teacup of butter,
two tablespoonfuls of sugar. little SALT enough
sweet milk or water TO make soft dough.
Roll il out about thin pie crust. Place
layer in baking pan, spread with very little
butter; sprinkle on that some flour. Then add
another layer OF crust and spread as before:
go on until the crust is all used. II is best to
have pan fourteen inches by seven, and that
will have room for four layers of crust. Bake
for fifteen minutes in quick oven, turn out
upside down. Take OF the them top layer,
put it in dish spread plentifully with ripe cut
peaches that have been previously sugared
down. Put layer upon layer on the same way,
and You will have handsome cake, to be
served hot with sugar and cream.
Farm Notes.
Canada ashes will injure very young trees
unless applied in small quantities.
Leaves are excellent for covering turnips
that are to be stored in mounds during the win
ter.
Slaked lime may be kept ready for use il
placed in a keg or barrel and covered with wa
ter.
sheep and cattle should have separate hay
racks. as the rams are sometimes very vicious,
and may do injury.
Ashes make a splendid fertilizer for young
grass that IS just springing up, and enables il
TO root we'll before cold weather comes on.
Simply brush over the seed sown on the grass
plot. Some seeds are very small and light and
the harrow teeth may cover them too much.
Willows along the banks of a stream greatly
aid in protecting the soil from washing should
floods occur Willows are easily grown from
cuttings.
Try the experiment of packing a few sweet
potatoes in layers, and keep them in some place
where the temperature will not get below the
freezing point.
Seed for fallsown grasses should 90 in this
month, especially clover, which does better on
sandy soil, II seeded down In the fall than
when the seed Is put in during early spring
Nothing on farm ismore valuable than well
cured hay. and il should be fed TO stock instead
of being sold. The price usually obtained for
hay in the market is less than is real feeding
.,ofuo