New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-09-08
SEPTEMBER FOR PEACHES.
The Month to Prepare Table Deli
cacies for the Cold Season.

September is the housekeeper's time for harvest
! ing peaches for the cold months. and many and
varied the riches that this particular fruit
affords the winter storeroom. Few fruits give
such luscious results and so amply repay careful
work and handling.
For whatever purpose intended the skin OF a
peach should net be removed by scalding II
should be carefully pared with sharp. thin bIaded
knife. and dropped Immediately into cold water to
prevent its turning dark. II the fruit is to re-
main whole. clingstones should be used but IL TO
be halved and ptted. freestones are Indispensable
the appearance Of the whole will be anything but
satisfactory.
For canning peaches the jars should be thor
oughly washed and fresh rubbers used each sea-
About six ounces Of sugar should be allowed
for every quart jar. To make the syrup, put two
pounds Of sugar and a pint OF water in a sauce
pan the FIRE and stir into it the partly beaten
white OF half egg. When this bOils remove the
scum Il rises. and add one-haIf pint Of tepid
water. Stir this well and remove from the fire.
Pare. halve and pit the fruit, and place it I'M
mediately in the Jars, shaking them gently in
sure close packing. and distribute some half dozen
pits through every jar. Place the jars closely
gether IN a wide bottomed kettle with some thin
bits or wood or metal underneath that they
may not come into direct contact with the vessel
with each other. FIJI the kettle with hot water
10 within inch Of the neck Of the Jars cover and
set it over the fire TO boil After the water has
boiled fifteen minutes. the cover Of one
Of the jars and Try the fruit with steel fork
range. and give the final fastening
With a dry towel screw the top OF q Jar SO
ii may lie safely lifted out and set on A folded wet
towel. Take OF the cover. Ill to Overlooking with
hot syrup water wipe OF the neck replace the
rubber and cover and fasten as tightly as possi-
bic. As they COOL occasionally tighten the covers
and. when cold, invert each Jar as a final test Of
an ines wrap closely in paper to exclude the
Peach preserves are greatly improved by the
mayor OF me kernels These should be cut in
pieces and covered with cold water to steep slowly
foI about hair an hoUT. When the fruit in readf-
have Of peaches strain the liquid from The pc aches
ter minutes Put in as many peaches as viii coyer
The bottom OF the kettle and let them bon until
SET them ia the sun. Treat an the fruit i'm the
way. then put the remainder Of the pits in he
froth that appears. skim out the pits put hack
4dr 6a5 not Ions enough to break G then Dei S eR5
ogt Tie fruit place N glass Jars distributing the
M ms way. pour me syrup over put on the rub
"A peach preserve IN which Cnngstones are used
reqIires iElee-4 quarters q a pound Of sugar 10 a
nate l.y ers - an elrthen vessel and let il stand
Sr n fe J and boiI tEe f sgIIg sJnd me
thich. Put in as many peaches viii cover the
repeat the operation until al are cooked: then re-
turn the fruit for hnal heating. and keep in
Peaches should be canned and made into mar
maaoe on tne same aSH as tne speekeq ana other
the latter, f only Il is ripe For marnalade. pare.
Of pounC sugar for every pound OF fruit.
Ca. Up tfe kernels from GTe-fOurth Of the fruit
used. and steep them twenty minutes Iu a closely
covered vessel. Set The sugar ln the oven cut up
TIE fruit pat a. saucepan. and place II the
back OF the range. where q Will heat slowly. as
water IS added. E1u slowly. stirrius constantly
and rnash.u. thr frrit aCainst the kettle for
5.u Tor from JhEt, To forty-ive minutes. accord
TIE Flrerles 4r. tenderness # the fruit.
I'd .a a.fG the strained from the kernels and
tht lEar remove .@Iy white roth that rises. and
soI ltt-eu minutes. stirring constautN-
4 delicious flavor - impaired by adding "a tea
spoonful ~ vanilla flr every pound ~ fruit at
81 he time al ding The sugar. at the tine
add the iuiCe n lemon 10 every three rounds
u fruit Keep iu ularmalaoe pots or small sartheu
bowls melted paTsfl1e put over tie top after
cold. Paste paper over u and keep ~ a
cool 9rv place
are ar. ire enoi gh O. eat with treau. tfem
fn ail-rtf rs and The pits AaG The kernels Of
one-uuarrer II these o. the fruit and COOK slowly.
CLOSELY covered. until perfectly soft. Their turn
the contents Of the kettle into strong linen bag
and hang this ia "a warm place where 70 drip
freely. Press against the bag with wooden spoons
and gently str the contents from time TO time.
but DO wiring squeeze the bag with TIE
hands D. neaslrinC the Juice. add the Juice ~
s. rhe ~upar rlf oven. place fte hQu-' u-r-
rt. ff. md hoI sfeftfit- III ooEorel fc- I've. ~
- f-f~ Then sGd rec ttOt sugar sir Nel anu Z
I.a. rocef her fVe ruinstes Strain second time
through cheesecloth when pouring il into the
uoufiF This Jelly viii not be nrIn enough 10 re-
tain its shape after being turned from the mould
81, no kind II more delicious for cake.
For spiced peaches. pare neatly sfS pounds or