The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-10-05

peaches and 1haive them, and turn the
hollow side upward; sweeten as you would
q peach pie: take one egg. 4 pinch or salt,
one tablespoonful OF rsilgar; beat; udd
milk enough to cover the peaches; bake.
will answer as well as fresh.
Figged Peaches.-Pare halve and seed
them; then boil. until tender. In water,
just sufficient to cover them. as many OF
the halves as Will lie comfortably ON the
bottom OF a preserving kettle-they must
not crowd nor boil too long nor hard. Tor
fear Of dearng apart or becoming over
soft. Sprinkle them with plenty OF sugar
while boiling. When tender put the
peaches on platters and set them out IN
the sun TO remain until they are thorough
ly dried and iigged. when they may be
packed away In jars or boxes, with sugar
sprinkied between each layer. 1t Is better
to have u netting spread over them while
drying to keep away the bees and files.
and every night. or at the approach or
rain. they must be brought indoors.
Peach l.eather.-Peach leather IS made
from soft peaches. pared. seeded and
mashed through u coiander; then spread
smoothly with the hands erwell-greascd
brown paper. and set In the sun. When
well dried. sprinkle with sugar. roll and
pack away.
cate dish, we'll repaytng the slight care
necessary In Is preparation. From Two
quarts OF milk take u cupful, I'm which
soak u package OF gelatine. Put the re-
mainder OF the milk In u farina kettle over
the stove and when Ct approachS the
boiling point put In the gelatine. When
the latter Is dissolved. add a small cupful
OF sugar. and STRAIN the beaten yolks or
four eggs with little of the hot milk,
prevent curiling. Cook for Ave minutes
and pour into moulds to form. When 1t
attains the consistency of custard. slice
some peaches. take out part OF the mix.
ture. and place alternate layers or fruit
and cream TIL the mould IL filled. When
the gelatine has congealed the peaches
win be as rich of color AZ when sliced.
beat the whites of the four eggs to stin
froth with four tablespoonfuls of sugar,
and when the mould Is turned out pile the
fuls.
Peach Layer Cake.-Beat the whites Of
three eggs to stiffness, adding gradually q
small cupful of powdered sugar, Spread
a. port. on OF this over the th,ckest of the
layers for the bottom of the cake. On
this arrange u layer of peeled and sliced
peaches, and then u layer OF cake. ard so
ON until the desired thickness is attained.
mashed and stirred into the icing.
Elderberry Wine.-Allow gallon or
water to u gallon of elderberr!es, which
should be quite ripe and picked quite
clean from the stems. Bol them about
one hour or until they sink. Strain and
squeeze. and to one gallon of liquor add
three and 4 half pounds of moist sugar,
two ounces of allspice, one ounce of
cloves and a quarter of pound of ginger.
Bruise the ginger, put into bag with
the rest Of the spice and boil with the
wine until the sugar ~ all dissolved, which
will be IN about an hour. Then STRAIN Y
into Il vessel and cool. Toast u piece Of
bread. soak 1t in yeast and when the
wine is lukewarm put the toast in to cause
fermentation. After ferment.ng couple
of days the wine may be put into a cask.
Leave the bung open for a few weeks,
have the cask quite large. keep a Ettle
vine in pitcher and fill 1t up as fast as
1t needs while ferment!ng. The receipt
VIII make nine gallons.
Grape Wine.-I get a bushel Of grapes
every year. squeeze the pulp from the
skins and the seeds from the pulp. i have
q large old-fashioned stone jar and IN this
i put a layer of grapes, then a layer of
sugar. and SO on until II Is full. Regulate
the sugar according to taste-much for
sweet. ljttle for sour wine. / do this in
October, place a quadruple fold of old
linen tablecloth over the jar and stone
cover over all. ! don't disturb It again
until April, then strain 1t carefully and to
each bottle of wine add half dozen cut
ra.s.ns. l tie the corks down. and the
longer the wine IS kept the better 1t is. 1t
retains the full flavor of the fruit If you
can peaches save your parings prepare I
IN the same way as above and you will
have a wine that will make you cry for
more.