Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-09-23

syrup until thick and clear. thcp
strain over the fruit and seal at once.
PEACH JELLY.
Peaches never make firm Jelly
that will retain It's shape when turn
ed from a mould. but no jelly Is more
delicious for cake filings. For jelly
select peaches not quit ripe enough
for eating. Rub Off tho down with
rough cloth, cut In pieces, saving
pits. Cover with water and cook
slowly. closely covered. until the fruit
is perfectly soft. Turn into jelly
bag and hang to drip When the Juice
is all extracted. measure. and allow
to every pint OF Juice pound Of
sugar and the Juice of n lemon. Set
the sugar in the oven to heat, and
place the liquid uncovered over the
fire. Cook steadily 20 minutes. add
the heated sugar. stir until dissolved.
cook five minutes, then strain through
cheesecloth into glasses.
PRESERVED PEACH JUICE.
Cool, skins and pulp as for Jelly;
strain. then add for each quart Of
Juice half a pint sugar. Both the
Juice. Swimming and boiling for 10
minutes. Add the sugar. still until
dissolved and cook for 10 minutes
longer, skimming again. Pour into
hot sterilizcd jars or bottles, then set
in kettle OF boiling water and cook
20 minutes longer. Add more Juice to
the bottles If the juice in them has
boiled away. then seal. Peach syrup
is made in the same way. only half as
much sugar as fruit juice Is used.
PEACH MANGOES.
Select large, firm, perfect peaches,
not too ripe. Rub off the fuzz with a
coarse towel, cut segment from one
side large enough to remove the pit.
then soak over night In strong salt
water taking pains to return each
wedge Of peach to It's own place. In
the morning drain. while you prepare
the stuffing. This may be OF fine
chopped cabbage, cabbage and celery.
green tomatoes and cabbage, or green
tomato and cucumbcrs. with n little
onion and spices and flavor or OF
chopped peaches allowing to each
dozen one ounce each celery seed.
white mustard seed, turmeric and
pepper, with one-half ounce cinnamon
and the same amount Of powdered
cloves. II the latter filling is used.
simply STUFF the peaches. replace the
section, tie in place, sprinkle with
sugar, cover with cold vinegar ana
stand away a month before using. n
the cabbage or tomato mixture is
81, Grq n ha
tables to I'll the cavities CT Is impos-
sible TO give the exact amount
sprinkle with salt and stand aside for
a couple Of hours To each pint Of the
chopped vegetables allow one small
onion. also chopped. two or three mas
turtium seeds. half a teaspoonful of
white mustard seed. and cinnamon,
Glove, allsptce, salt and pepper 70
season. Mix thoroughly. MI the cavi-
ties, 1T in the pieces, tie with coarse
thread. and put In the preserving ket-
tie. Cover with cold vinegar and let
them stand over night. In the morn
ing bring slowly 70 a boil, and sim
mer gently half an hour. Remove the
mangoes. put into a stone crock and
cover in cold vinegar. The next
morning pour off the vinegar, sweet
on slightly to taste. bring to a scald
then return to the fruit in the jar
When cold cover and set away a
month before using
SWEET PEACH MANGOES.
Select fine, firm peaches, peel and
remove the pits as before. For fifty
peaches to be stuffed take a dozen
ripe peaches. peel and pit, then rul,
through a co'ander. Chop fine one
ounce each preserved ginger. orange
and lemon peel. also preserved. and
season with n teaspoonful OF ground
cinnamon half grated nutmeg, and
n half easpoonful Of eolander seed
and MI the peaches. Return the por-
ton removed. sew up and stick two
cloves In each peach. Make a syrup
of a quart Of vinegar and four pound.
of sugar with a little cinnamon m d
Glove thrown in: scnld and pour over
the peaches boiling hot.
Seal In cans or simply pack ir
crooks put plate on top of the
gar and cover tightly with paper
Keep IN cool, dry place.
PEACH MARMALADE
Peach marmalade may be made
from the whole fruit or from the par
ings and soft unshapely pieces lef,
from canning the fruit. If tho lat
ter, put into the preserving kettle with
Just a little water. enough to proven,
sticking. Cook until soft. then press
through a PURGE sieve. Boil again &C
minutes. add half the weight In sugar
and cook until thick, stirring fire.
Quently.
When the whole fruit Is used wash
pare and quarter the fruit, leavlne
some OF the pits in for favor. Pu,
into the preserving kettle (Which
should have a quarter cup Of watel
in the bottom) in layers alternatins
with sugar, allowing a pint Of tugr,
TO each quart OF fruit. Heat slowl,
to the boiling point. stirring fire.
uuently. After II reaches that poin
watch closely for marmalade has ar
unpleasant habit OF sticking to tn,
kettle. Stir. breaking up the fruit n.
much as possible. cook until th,ch
which will be in about two hours
then put into small sterilzed jars.
PEACH ENCHO
| To seven pounds peeled and SLICED
peaches allowed three and a hal
pounds sugar, one pint vinegar. tive
tablespoonfuls cassin buds or gen
erous stick OF cinnamon and a table
spoonful whole cloves. Tie the spice,
in thin bag, Cook the fruit will
spices and sugar until thick like mar