The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-08-11
Peaches

CANNED PFACHES.-First pr s2dI@
- s,-r17n For canned fruits, one
-,,o-+ sranu;ated sugar 10 tEo quarts
- -tssta- Is the proper prop loh' -
- increased y Iessened, aceoFdl,is -
he Quantity Of fruit 10 be canned ou1
a1,r-a1-s twice as much water as sasaI'
re- ror1elain kettle, and II possIDie
80 eara that it is used solely toF ceili-
,,i7,- and preserving, nothing else
"a baIva the peaches, lay c4eaH
~Io+b IN the bottom Of a steamer Owe
= ka+41e Of boiling water, ana put -
sr,,f+ m If. half filing the sleailtet.
60 +fehtIv and let it steam "hlie
,-,a1-irv the syrup When this is reaus
- - emit steamed till a silver IorA
81, ~sss through easily, dip eacn piece
- 49, into the boiling syrup; then as
~,+1,- rIace in a hot jar and so con-
-, -;5f an have been scaHoped anu
-. :, the lar. Then I'll with syrup
/ 80 and seal Immediately. " me
e17t,v he sure and keep the Jars n.y.
/ rIvrE,T, PEACH PICKLE.-Io four
Ia. of peaches allow two poullus
1,,rf+. sugar. one-half ounce each ..
aa ctnnan7on ana cloves mixed anu
Z - nir+ IF the best WnIte VINES a.
/ r,o4,r scaldiuy water over the isesatliV9
l - -a-nove the skins with outtOH
I--,5ea. 5ror into cold water; SUCK Tour
.7oyas in each peach. Lay the peaeIiEs
i, preserving pan with the r1--
s-,-75LzIed over them: bring graou s:,
:. the boil. add vinegar ana sp1ce' 80 -,
g.. or six minutes remove
/ reaches and place in bottles Bon 1-le
evr,p thick. and pour over ooliAls ~
PEACH ICE CREAM--I"o qu1lI =
If ripe peaches, one cup s0sa.' 49,
-,-af7 and set away in covered oAsil.
: Take one pint Of milk ana oi19
~. let them come to a Doll' NIX
: together one cup sugar TWO So1li-
r r1espoonfuls of -four ana teas 49,
! salt. beat the eggs Well NIX az
add the boiling milk ana cLeaiii
? turn 70 your kettle anu DOL
, ,~,-s-7+v minutes. stirring often % pre-
vent sticking When quite 80 -..a5
the peaches. which must be maSLel
fine. and freeze. -,ozr>-
= - sD5 ouarter the fresh peaches
[ - chem with sugar and cream 1
. +agta Arrange some Of the quarters
f - ne neaches tastefully in the potion
z basin. and I'll and freeze N
= -,asS solid without stirring Turn !
our 10 SCI
0 PEACH MERINGUE PUDA11NN1'--
4 So the peaches IN syrup or sugd
j o-7 vater until tender; remove am
D boiI the syrup until thick, then pou
( o,-ar the neaches- Make q cornstaTe G
e c,,s+sr5 OF the yolks Of two or tire
. ae--s about a pint Of milk. two tea
q -=l9,,s If corustarch (vyet in cold milk
= $780, and vanilla. Make merlngu
r 80 the whites Of the eggs and sugar
an5 srread over the peaches Use IN
custard as sauce -
RRANDIED PEACHES--Put u
,sscpaz in boiling water for few min
80 when the skin viii peel on easii!
!, Make q syrup Of half q pound o. susa
.,5 half q reacup OF water Tor eac
n hound Of peaches. skim as me e ~
: risas II. boiling. then put IN the I,eeacAA
: eD5 boil them gently until tenoer-n
= 1.,ga- Take them out carefully an
= an vor7r cans and jars. Remove II
= ,--,,,, from the fire and add 70 II IA
nin- of best brandy to every poun
Pr Of peaches .-aY-,
PEACH COBBLER--Flh shai'o
. ,,-z7fog dish or deep earthenware P
LT,+s vritr ripe, peeled peaches. }eaVlr
- ,i+z in TO increase the favor
: - +ruit. Add cold water enough
= t-.7f Al the dish. and cover the Who
L, -, a light paste rolled 70 twice L