Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-08-13
PEACHES ARE RIPE.
TO CAN PEACHES.

L
TO CAN PEACHES.
Allow four pounds Of peaches, one
pound Of graduated sugar and one
quart Of water. Peel the peaches, cut In
halves and remove the stones; then
throw into cold water. Place the sugar
and water In porcelain kettle until dis
solved, letting 1t come to boil; drain
the peaches and put them In the syrup.
Only cook enough for one can at time
and cook slowly until tender. Then
skim out in glass jar, cover with syrup
and screw the covers on very tight.
PICKLED PEACHES.
Four pounds Of sugar and one pint Of
water cooked together. Have prepared
twelve pounds Of peaches after they are
peeled. Place them In the syrup and let
then. come to boil. Set them away
until the next day; pour of the syrup
and heat again. Pour over the fruit, al
lowing 1t to stand twenty-four hours.
For the third time heat the syrup, add
ing plenty Of stick cinnamon and whole
cloves, and pour over. the pickles. Place
them In two-quart glass jars. These
will keep nicely two or three years.
FROZEN PEACHES.
With silver knife peel and cut In
Quarters one dozen fresh, juicy, free
stone peaches. Dissolve two coffee cups
Of sugar in one pint Of water, place over
the fire and let il come to a boil; then
remove and cool. Stir the whites OF
three eggs well beaten, add the peaches
and put the whole In freezer. Pacl
and turn slowly a few minutes, then LEI
it stand until frozen. This Is delicious
summer dessert. or nice for an evening
entertainment served with cake.
PEACH PIE.
To one cupful and half OF siftet
flour add cold butter cut in bits, enough
TO shorten well, and little ice-water Il
mix with; roll aud spread butter over 1t
and roll again. Cover pie tin and III
with fresh, ripe peaches peeled ant
quartered; crack four pits and blancl
the kernels and put them In the pie Il
flavor. Sprinkle over the peaches half I
cupful Of sugar; add two spoonfuls o
-four, mix with the sugar cover and bak
In moderate oven. Serve with apitche
Of whipped cream.
PEACH DUMPLINGs.
Sift and measure four teacupfuls o
flour; sift into the flour four teaspoon
fuls of baking powder aud a dust OF salt
Mix well, then rub into the -four TIVE
tahlespoonfuls of cold butter. Add
sweet milk TO make soft dough, rol
thin and cut with biscuit cutter. Will
YOUR hand make hollow in the centre
leaving a rim around the edge; I'LL will
fresh peaches cut in quarters, or nic'
canned ones; sprinkle with sugar Owe
the top. Set the dumplings on baking
tin ard bake In moderate oven. Serve
with plain or whipped cream for des
sert.
PEACH MERINGUE.
Place quart of new milk, reservins
half a cuptul, in double boiler To heat
moisten two tablespoonfuls OF cornstarcl
with the half cupful OF cold milk ant
stir until smooth, When the milk come
TO boil add the starch, stirring all tn,
time until thick; then take from thu
fire, add one spoonful OF butter, stir wei
and set in cool place. When nearl,
cold add the yolks Of three eggs snS
beat until the mixture Is light; add hal
cupful Of fine sugar. Peel enough ripe
juicy peaches and cut in halves to cove
the bottom of a pudding-dish with TIVE
or three layers; butter the dish ant
place Ia it the peaches; sprinkle Owe
them one-third Of a cupful Of sugar, ant
pour the custard over them. Bak'
twenty minutes. Beat the whites OF the
eggs still, sweeten with fine sugar, ant
pour over the pudding when IL comes
from the oven. Return 10 the oven unit
the meringue is slightly Drowned. Serve
cold, with either plain or whipped
cream for dessert.