Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-20
I TOUSE=
FOLD
IINTS


against the winters day Of need, don't for
get liberal allowance of peaches Home
canned or preserved peaches are much su-
perior to any but the most expensive fac
tory canned goods, while the cost is usual
ly less than half.
One way of preserving peaches, which
has been successfully tested, is this: Peel
ripe, perfect peaches and pack closely in
glass jars. They may be left whole or pit
ted, as preferred. In the latter case, save
one two pits for each jar, to give flavor.
Prepare a rich syrup in the proportion of
about two and one-half pounds of sugar to
a pint of water. When scalding hot, pour
| over the peaches in the jars letting it run
down among them, to fill every crevice. Be
sure the jar is hled to the very brim. Screw
the covers on tightly and stand the jars in
a boiler of scalding hot water. After the
cans are all in cover the boiler with it's lid
and then a blanket or thick cloth of some
kind, to allow the water to retain the heat
as long possible. When the water be-
comes perfectly cold, remove the jars. II
| the heat has loosened the covers at all,
screw as tight possible. Set away in a
cool, dark closet.
Picked peaches are the incest of all
sweet pickles.
be too ripe. Dip for an instant in hot wa
ter, rub off the skins, or wool with a
coarse towel, and stick two three cloves
| in each peach. Have ready in the preserv-
ing kettle a scalding syrup, made in the
proportion of five pounds of brown sugar
to quart of cider vinegar not too strong),
and one cup of mixed spices-cassia buds
stick cinnamon, allspice and very few
cloves A bit of green ginger may be added
if desired. Tie the spices in several little
cheesecloth bags, tied with stout thread
A circular piece of cheesecloth about three
inches in di,-neter is best for the purpose.
Put in the peaches, cook ten minutes or
until scalded and tender. Skim out. care
fully pack in stone or glass jars, leaving
spice bag in each jar Cook the syrup
for five minutes longer and pour over the
fruit. 1t is not necessary to seal them air
| tight as they should keep perfectly we'll in
any preserve closet where 1t is cool and
| dark. Pears may be picked in the same
| way. If the skin is tender. do not peel-but
| there is a great difference in pears.
| Peach jelly is one Of the most uncertain
| of the fruit jelies, and it hardly pays to
| make speciality of its preparation Mar
| malade is much more satisfactory. When
| canning save the Feelings from the fresh
clean fruit as it is from the skin itself and
| the flesh next to it that the fruit flavor Is
| secured. Add to them many soft ripe
peaches as you wish, cutting in small
| pieces Crack some of the pits, take out
| the kernels blanch, cut in strips and lay in
| cold water while you cook the peaches.
Put the peaches over the fire in the pre-
serving kettle, allowing three-quarters of a
pound or sugar TO each pound of fruit. Let
| the kettle stand on the back of the stove a
| few moments to draw out the juice, then
cook about twenty minutes, stirring often
with wooden spoon, MASKING the peaches
as much as possible. When a thick even
paste, add the peach kernels and cook five
| minutes longer, stirring all the time to pre-
vent scorching. Before the kernels are
added put through a puree sieve should IL
| seem "lumpy." Pour into bowls or straight
sided marmalade jars, cover with Waxed or
branded paper, and seal.
Branded peaches are highly esteemed by
many housewives, though they cannot be
commended for general use in families
where there are boys growing up.
| Make syrup of four pounds Of sugar and
a quart Of water. Let 1t come to a boil
cook five minutes, and add four pounds Of
| take out the fruit with a SKINNER and mack
| in glass jars. Boil the syrup until it thick
ems, add pint of brandy, and take the
kettle at once from the fire. Fill the lars
with the hot syrup and seal at once
Serve with cream and sponge cake.
Any fruit juices that may be left after
canning should always be saved to eat
with pancakes or to add to the winters
stock Of mincemeat.
Peaches and tapioca make an excellent
pudding. To q cupful of tapioca add two
quarts OF cold water. Set where it win
keep warm. but not hot, until soft Tapioca
varies. some requiring more time than 9TH
ers. It Is usually safe to let It stand over
night. In the morning peel and slice eight
or ten nice ripe peaches. Add to the tap