Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1891-11-06
PEACHES ARE RIPE.
Few Suggestions for Using the LusMo
Fruit.


Fruit.
Peach Pic Peel perfectly ripe,
sound peaches, mash them through a
colander or coarse sieve with the po-
tato-masher or a wooden spoon and
spread the pulp thus prepared about a
half-inch thick upon smooth, clean
board, on marble pastry slab or or
large platters. Expose the pulp to the
sun in place free from dust day after
day until all the moisture is evaporated
and it becomes about as dry as the pulp
OF figs. If the under part does not dry
equally with the upper, turn the pulp
occasionally, lifting it by rolling 1T
loosely to avoid breaking it. When it
is properly dried dust it with fine sugar,
roll it up and inclose it in paper or cut
it in sheets and lay paper between
them, keeping the pulp in a paper or
wooden box, where it will remain dry.
In damp place it might mold.
Peach Plates, Peel and mash ripe
peaches through a sieve, mix with the
pulp one-fourth it's weight of light
brown sugar and stew them together
for three minutes after they begin to
boil; then spread the preserve on plates,
making it nearly an inch thick, and
every day set the plates in the sun
where no dust can gather until the pre-
serve is nearly dry, turning it as it
dries. When the peach pulp cleaves
away from the plates freely dust it
with fine sugar, lay it with paper be-
tween in paper or wooden boxes and
keep it in dry, cool place.
Crystallized Peaches-W Weigh peaches
that have been peeled and quartered
and allow one-fourth their weight of
sugar for sirup; more for busting
them; put the peaches, sugar and
enough water to cover the bottom OF
the kettle over the fire and cook them
slowly until they can be pierced with a
straw; take the peaches from the syrup
with a skinner, roll each piece in dry,
granulated sugar, and lay them little
apart upon selves or dishes; they must
be protected from dust, sun and flies,
and kept in current of dry, warm
air; turn the peaches several times a
day, and as they dry dust more sugar
over them until they are quite free
from moisture and look like other crys.
tallized fruit Pack the peaches in lay
ers in wooden boxes with white paper
between them and keep them in dry
| place.
Russian Peach Pickle Peel and
quarter perfectly sound, firm, ripe
peaches, without bruising or discolor
ing them; allow enough good cider
vinegar to cover them and boil in il
enough sugar to make pleasantly
acid sirup. Cover the peaches with the
sirup, and then with branded paper
and keep them in cool, dark, dry
place for about three weeks, when
they will be ready to use. Keep them
always covered with paper wet with
brandy to prevent spelling.
French Peach Marmalade. Allow
three quarters of pound of sugar and
the juice of half a lemon and one lime
to each pound of peeled and pitted
peaches; slowly heat the fruit over a
gentle fire, lifting it often from the bot
tom of the preserving kettle with g
wooden spatula, and when it begins tc
boil stir it frequently to prevent burn
ing and boil it fast for about three
quarters of an hour Meanwhile boi
about quarter of the kernels until the
skins can be rubbed off with cloth
after three-quarters of an hour put ir
the sugar, lemon juice and kernels,
with enough of the water in which the
latter were boiled to melt the sugar a
once; stir and boil, removing any scum
that may rise, until smooth paste i.
made that is little elastic when some
is cooled upon saucer; boil only long
enough to attain this degree of thick
ness, then cool the marmalade and put
it up in little jars with rounds O
branded paper over it and paper we
with white Of eggs to make the jars ali
tight. Juliet Carson, in Chicago News