The sun. [volume] (New York [N.Y.]) 1833-1916, 1891-09-13

opeheu. Ills claimed that lrults NAV W kspt
Of canpine peaches preserlbes but little boil.
from Marion Mario Harss and: cook col Gc"E: p'A'n''
| Pare. cut in halt. and stone. taking care q OF
sss q. a. T r. f1Gs .arh % w fG
tros-stone peaches are incest for this purposs.
F Ell, :ssu Ss S. r. Ii, not :G Ro Th:
heaping tablespoon OF sugar 70 each quart e
fruit, scat ering Il ,stwssn the Layers. FL Ell
. nts Is a cs6 and .si
rs @ %s!u q Ta'H Vie Fl r bet!
lest the lower layer n uid burn"
is rssfs oms SodE
"s.eot' peaches of nne quality and firm. II
Pare them. anu place them in a steamer over
boiling water. and cover them tightly; an
fruit viii pre- .ervs The JUICES Which aitsrwsrd
may be steamed AMI added to tho syrup. Let
. s, TOR .4ssa MS o until m.s s'.
iiai |; steamed drop s.sh peach Int, into the the
are FIJI pour over the fruit The hot ,-yrup. and
Viii do. we'll to remember that the syrup
should BE- we'll SKINNED be ore pouring II
the I% 70 tho lSa Of
srs u.s. less, Tuis rule is excsllen, for oil
Oiconrss it is mos. convenient to can reaches
IN Quart lars or two-luart Jars bn Tor small
9ons houssk s%sn 0'sr ssrpsy ' ooWas
f. cannins but the,: ar loi; :. q old 6"ns ss
carry all their recipes in their heads. who can
do each a hundred Iars or ." every $ as n aud
rule for max Ing syrup for all large fruits for cam
ming Is one cur OF susnr 10 twornps q water.
some au,hori, " leears tia, ii! rnnn.d irni
should be opened some time e'orc using:
With tin cans, hoaeyer. this f. regarded as
acid on the metal. This, NAV be avoided BY
enrthen dish All authorities agree that IT Is
safer TO keep canned or presersed fruits fioni
cS".p.r and TIER Tie osoosnrs Of esnnei
irnit before ei!,ing should BE- about an hmnr:
io Dsi GOOD DON q ;k! and ju,sMss. il can:
tins requires some aX perIencs.
iickird peaches make ,ery palatable dish.
Sicklss, Here l. rsciSs EVEN 81 M@s Z. g.
TAKE FIVE rounds OF sugar to one gallon Of
m nutss. skimmine of the scum till clear: rub
III tie peaches in the mean time put OF boiling
four cloves In each peach; and put . bag ~
einnsmon into The boiling sSSrnp. II .hs
Dsns sTs Ss put %sn2 IL.
utes; II frsestonss. lay them III the
jay u layers and p"ur tue syrup over them
them from rising, cover tightly with cloth or
paper. In four day. look At them and II nec-
hot keep thsm in sc cool place Ss While The
weather IS hot; 70 prevent their securing. The
BIB psaSh ba aa4t and sms
Pea! pears can 6e picked in the Same manner If
Another recipe for pench pickle. Is this:
Eight pounds Of fruit. four pounds best
brown sugar. ono quart Of vinegar. and one cup
titan tho former: lie tho spices in a bag and
Eh ADJ hi the AND xs
Do not lex the peaches with cloves If tho
fruit is very ripe. merely pour the syrup over
Take pound Tor pound q, pouches and
SOFT. ,hen put iu one half the sugar, aud stir
for one.haIf hour: III q the remainder Of Tho
sugar and tr Tor Az hour and half Sea-
two hours over he fire would deserve medal.
g To ten pounds good mellow peaches use
five pounds Of sugar. one Mt OF good vinegar.
The sugar, vinegar. an cloves and lot them
come to boil; anu then turn the syrup over
amt DAY i"o S9 the syruD
aud lot them Ius' boil up"
Here is y recipe for brandy peaches fur
p 1 ~ ths American Practical Cookery
Vino OF the d .wn, Of the skin with a flannel
il cod wa's.. and srail unit tsndsr but
no, broken use a ai round Of sugar to
warm add nearly the same measure OF white
he s;' ss s::E
MaIiou HaIlands recipe for brandy peaches
is tbs bis .,un,, =, ,-,,,. ,o,-
sugar aud enough water to dissolve It. Let
IN. TO put tho irn 4, in rum ana b
i"ly. let the syrup boil lfteen minutes longer n
or ua,il It thisksns well; ad the brandy and
fruit 10 taken from the fire a reddish LIQUOR
clear syrup. Put TIP in .cias, lars Peschss
TSs Boston COOK sook" iscip. for brand,
pouches Ia this:
p!unsinc in!, o!ing lye Two gallon, p wafer
viii slip easily taks the reaches out With q
skinner and plunge them n cold water: rinse
ne s "ss5" s s"d and Hs 70
pound Of sugar to each pound II fruit. Halvs |
then and use Sc. ,ome Of the pits or leave them
!t,s water as p ,ss:b'e to the sugar. about o,s
Il boils skim until cear, ihen Aid the peaches |
md cook until transparent. Use half II cup OF |
The best brandy TO each pound OF fruit. Add |
lie brandy lust MS tho syrup Ia taken from Tho
HE. some re Llle prefer the yellow peaches,
but tho whi;e-fieshsI freestone peaches have
The best flavor"
The use OF I've is rather too hazardous and
Al ogethsr behind the axe. 1t must de.tr "
som" OF he ac.,i ~ the peach. and there Is
LANCER OF not washing it on. The boiling
water Il quite enough 10 dlsodge the skin o.
ha peach without the risk OF spelling 1t with
ys. The is liitlo danger. however, that city |
1oTsekespers will got hold OF pints vi wood
There is wide variety OF tastes to b. suited
With more or less sugar IN III oServes. moro or
Q q vinegar IN nickles, and more nr less brandy
n brandy peaches. livery intelligent house,
;eepsr must modify her recipes accord nv to
While canned fruit los largely taken the
)!ace Of UlG-iashionod preserves because OF
no more natural flavor the !o-ser co t. the
iinnuiion OF iabor, and other callsoy old
housewives still l'in their faith to The pre-
siyes and often keep thsm years and years
Until they be, ONE dry and ranIied Whom this
lappens the recipe f0r restoring the LIQUID
o m Is 10 place tho Jars In water and lot the
vasr Goi! around thom. Many recipes for
nak King preserves iell the young housckeepSr
o make q syrup" and she nsvor having
made syIup. is at . loss what to do Here is
reci!e Tor making syrup for preserves to
.'TaSe hail !. pint o, water Tor each pound
" sugar: Rtir until the anuar Ia vAIl rnAlt.d |