New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-08-27
PUTTING UP PEACHES"
HOW TO BRANDY THEM - MARMALADE'
PICKLES AND CORDIAL.

PICKLES AND CORDIAL
Ono OF the best peaches for brandyins Is t''e
White Heath. though any white clinGstohe VI i. |
eavor perfectly ripe but OF firm flesh, VIII De su'
bic for the purpose. In brandying peaches
doeirabIe TO use the fruit whole. and remove INC
skin entire without leaving the marks OF inc NM
To do this put about dozen peaches al '''ie ~
wire basket and immerse them in boiling "d'e'
In about two minutes move them ana rub o '''
neel with flannel cloth or clean Kitchen 'o"e
Dron the fruit at once into the syrup as they arc
neeled The syrup should be prepared In inc p'o
norton OF six pounds Of sugar and three pih'S VI
water TO every nine pounds OF fruit Let the susa'
rolt IN the water before you peel the fruit "hen
the sugar has thoroughly melted begin dropping III
the fruit as you peel 1t. When all the peaches arc
IN the syrup. draw the kettle forward ana pes'"
cooking them. Let them cook just ten MINUTES
in the syrup. 1t requires a large shallow ke'.''
N nrevent the peaches being crowded in the COOK
ing When they DONE take them up ana put
them into glass jars. The pint size Is more co"-
venent for the ordinary family use AS the JAZZ
are filled pour in boiling syrup enough 10 reach man
way I'D the height of the jar, and compete ny
filing with white brandy, which can always po
nrocured at any frst-class grocery store dealing IN
such supplies The brandy and syrup VIII become
sufficiently commngled by moving the jar gently
about little A yellow peach is seldom or never
used for this purpose. Screw the jars OF brandy
peaches up and set them away In the preserve
closet. They will keep indefinitely
For peach marmalade a rich. yellow peach IL
nreferabe Peel the fruit carefully either by dip
ming them in boiling water or with knife and cut
them in half Crack two-thirds of the pits. take
ont the kernels blanch them, cut them In strips
and lay them in cold water while you COOK the
peaches Put the peaches over the fire In the pre-
serve kettle. with about three-quarters OF
a pound of sugar to every pound Oh
fruit. No water should be added. The fruit and
at II
moment to draw out the juices. as peaches Tor
marmalade should be very ripe and juicy siisht
bruise in some specimens Of the fruit is not i'm
portant enough TO cause them to be rejected for
marmalade. as they certainly would have To be IN
case Of brandy fruit. \ marmalade is dark-co
ored nrcservc As soon as the sugar is thoroughly
mixed and becomes moiscncd by the fruit bring
the kettle forward and stir the fruit ana sugar TO-
gether until they boil. using a wooden spoon so az
N mash the peaches as much possible. Continue
stirring FOR twenty minutes. when the whole should
be a thick even paste. II it seems lumpy, put 1t
through a PURGE sieve. return 1t to the hr"' add
the kernels and let it cook five or ten minutes
longer taking care to stir II all the time. Test
little Of IT by cooling in saucer after II Is strained
II should be- thick but Is seldom thick enough to
cut because 81 the lack Of golaiine IN peaches
Pour # into strairhtsilcd marmalade Jars II posi-
bic or II not. into bowls. When 1t Is perfectly
cold. cover 1t with brandy papers and seal it up.
Peach Jelly is one o. the most difficult jclli's 70
make sure Of and except from economic point
Of view II is hardly worth while to pr"par" H.
The best peach for jelly s tho small blood peach
which is not very easy to IND in market in these
DAYS. and the best Jelly is made from the pc"lne'
alone or with the addition 81 the pcelings. When
you are pceling "A large number of peaches with
knife very excellent Jelly may be- made Of these
Feelings solely. but II requires n large quantity
small peach may also ho utilized for this pun
pose provided II Is rich in flavor. ~ IN" rel and.
white or red variety. like tho blood peach. cut ~"
| peaches in small bits with the skins taking ont
the pits and saving about onc-haf ~ them Tor the
sake Of the kernels Pat tho PEACHES peach skins.
whatever you intend 20 FOR jelly in a stone jar
Cover them tight and set the jar In kctl" Of hoF
ing water. reaching within an inch or two ~ ia"
edge Let the fruit cook In this way FOR about an
hour At the end Of that time strain the contents 20
the lar through cloth and for every pint of juice
obtained weigh out pouuG ~ sugar. Put the juice
over to boil ana let it bon down Tor about twenty
minutes. Then add the sugar which should have
been heating hot in the oven. and continue the
| boiling for about five minutes Test the jelly. and
! If II has formed put 1t into jelly bowls. II not.
boil it little longer until it Is ready. II you use
| the kernels in the Jelly. they should DE blanchci
| and added when the sugar il added. They give
pleasant flavor of the ripe peach TO the jelly ani
| they look pretty held in the clear, transparent
mass. II you prefer. however. and yet like the
flavor. YOU can strain them out Of the jelly when
II is put in the bowls. Seal the peach jelly up with
brandy papers as It is cold
Any we-havorcd peach Of moderate size is suit
able for picking yellow peach is somewhat pref
cradle. because it is apt To- be richer DO not use
"A hard. half ripe peach for this purpose. AZ - 30
often recommended. but firm, dead ripe fruit 1t Is
| not necessary to peel the peaches Allow half
pound OF sugar TO every pound OF peaches, and "A
| quart of vinegar to every five pounds Of sugar.
| Allow, also. two ounces Of whole cinnamon and one
| ounce of whole cloves TO every quart Of vinegar
| used Stick the cloves in the peaches. allowing
| about two cloves to each peach Boil the sugar ana
| vinegar together for about five minutes Cook the
pcachcs I'm this vinegar for about minutes. put
| ting you at a time without
| crowdng them. They should be tender enough to
! be easily pierced with broom splint when they
are done Put them into stone pots or, II you
prefer into glass jars Add the cinnamon TO the
vinegar, and pour 1t over the peaches dividing Inc
! cinnamon equally among the Jars Set them away
In cold preserve closet.
| TO make a delicious peach cordial cut up rich
peaches in slices with the peel IL Is not necessary
10 have large peaches. Cheap ones. that are well
favored and riDe. will do for the purpose. Cover
| them scantilv with water and boil them until the
water Is thoroughly impregnatcd with their flavor.
Then strain the liduid on add about "A pound OF
| sugar To every two pounds OF fruit used, and let
| the mixture boil few minutes longer. Add "a
much brandy as there Is syrup and bottle the
| liquid. II should be kept for several months To
| SOFTEN"
As some people like the old fashioned sun-dricd
peach, We give the old time rule for preparing it.
white. Cut them in half allow two pounds Of
sugar TO six pounds OF fruit; and With a pint Of
this syrup for about five minutes. or until they
are clear. Take them up on platters and set them
In "A hot sun to dry. At the end OF the day. If any
syrup has drained from them. remove them To
fresh plattcrs, and scatter little sugar over them
Dry them again the next day, and continue until
they entirely dry and fit TO put away. Pack
the layers. They may be dried In the oven but the
flavor Is not so good.