Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-10-11
H0MEMAKERS COLUMN.

nVMEMAA VJuOM1Ns
Oorrespondence ON TOPICS Of interest to the ladie!
10 solicited. Address: Editor Hon11AXtnS
COLUMN, Oxford Democrat, South Parie. ne
Peach Recipes.
In pairing fruit for preserving, use oil.
yer. plated knives, and drop each piece
az soon ~ pared into bowl OF cold
water which has been made acid by the
addition of lemon juice; 1t prevents the
fruit from turning dark.
PEACH CHARLOTTE.
Peel and cut up one quart of fresh,
juicy peaches. Mash then, lin vegeta'
BILE press If you have one), saving the
Juice that flows from them. Put this
aside in cold place. Half an hour be.
fore dinner whip the whites OF four eggs
stiff and into them beat the peach pulp,
first sweetenlng this with powdered
sugar. Put a half pint of sweetened
@, cam with the peach juice. Line the
ins de of q glass dish with sponge cake
or lady fingers and decnrate the top will
halves of peaches. Pour in the peach
Juice and cream. On this heap the
peach meripgue and arrange slices OF
peach on top of this. Set on Ice until
needed.
LARGE PEACHES AND WHIPPED CREAM
For this dessert select large, perfect
peaches and put them on the ice FOL
some hours before they are to be served
An hour before dinner peel them care
fully and halve them, removing the
peaches to the ice box When time fol
dessert arrange them on one large disl
or in individual plates. Have ready
half a pint of cream, whipped stiff ano
sweetened with a couple of tablespoon
fuls of powdered sugar. Sprinkle thu
peaches with sugar and place larg.
spoonful of the whipped cream on eacf
half peach. Serve dish Of fancy cakes
at the same time.
PINEAPPLE EN- SURPRISE.
Select a good sized pine, cut off TIT
top and trim it away at the bottom Sc
that it will stand steadily on plate
With q sharp knife loosen the pulp in
side the fruit and remove 1t, cutting Il
into dice. Peel and cut up some peache!
until you have the same quantity o.
these as of the pineapple pulp. Nil
them and sweeten to taste; turn then
into a jar or freezer with tightly-httip(
top and pack in ice and salt for . couple
of hours. Set the pineapple shell OF
the ice, 80 that it will become borough
" chilled. When ready to serve, put thu
peaches and the pulp into the pineapple
she'll, set it on a plate, putting on th'
top cover, and garnish with leaves from
the crown of the pine.
PEACH sHERBET.
One quart of peach juice from canned
peaches, two cupfuls Of sugar, one quar-
of water, whites of two eggs and juic'
of one lemon. Boil the water and suga
together, add the juice of peaches ant
lemon, and freeze.
STUFFED PEACHES.
Select medium sized peaches, wasl
| and take out the stones; cover with sal
water and let them stand overnight. Ii
the morning fill the center with grate'
horseradish, mixed with little celer.
seed and a small piece of ginger root
Tie each peach with string and pack il
| lars. Turn over them heated vinegar
with sugar and spices to taste. Sea
the jars and you will find you have de
licious accompaniment for your turke.
at Thanksgiving time.
PRESERVED PEACHES.
Allow three quarters of a pound o
sugar and one cupful Of water to ever
pound of fruit. Peel the peaches, GU
them in half if the fruit il large. Cool
the sugar and water, skim it we'll Az,
drop 10 the fruit and cook until they ar
tender. Take out carefully, pack il
heated glass jars, boil the syrup unit
thick and clear, then strain over tn
fruit and seal at once.
PEACH MiRMALADE.
Peel, stone and cut up ripe peache
quite small. Take three-quarters of
pound of sugar to each pound of frui
and one teacupful of water to eac
pound of sugar. Place on fire and whe
it boils, skim it clear; then put in tn
peaches, let them boil quite fast, stir an
mash them until the whole is thick
jellied mass, then put into glass jars.
sPIcED PEACHES.
Peel seven pounds of fruit, but do no
remove the stones; to one pint of eide
vinegar add three pounds and one-hal
of sugar, one tablespoonful each o
ground cinnamon and mace and one tea
spoonful of cloves. Tie the spices in
bag. Cook the vinegar, spices an
sugar for fifteen minutes, then add tn
peaches, a few at time, and cook unit
tender; pack into jars, pour over Their
the scalding syrup and cover closely
Let them stand twenty.fOur hours, the
drain, cook the syrup ten minutes an
again return to the fruit. Put plat
over the fruit in the jar as weight, ii
a cloth over the top and keep in coo
place.
| SWEET PICRLED PEACHES.
To seven pounds of fruit allow thre
and three-quarters pounds Of sugar Pu
the sugar into a kettle with one quart {
vinegar and two ounces each of Glove
and stick cinnamon. Pare the peache
and stick three or four whole cloves int
them at intervals. Place few at tim
in the boiling syrup and cook until the
look clear, but not 80 soft as to ia
apart. When all are cooked, coniinu
to boil the syrup until II is reduced neal
ly one-half, then pour over the peache
and pack in glass jars and seal.
PEACH CATsUP.
Pare and quarter eight quarts OF sount
ripe peaches. Simmer the parings fC
thirty minutes in one pint of water
Then strain, add the peaches to tn
liquor and simmer for thirty minute
longer. Add one and One-half cupfu
of best cider vinegar, One-half cupful G
sugar, two teaspoonfuls Of ground Gil
namon, and oue-half teaspoonful each q
cloves, mace and pepper Simmer slow
ly until rather thick and seal hot in pin
jars.
VIRGINIA PEACH.
Take one peck of ripe, Preston
peaches, mash them after peeling an
pitting, then press the pulp through
coarse sieve. To four quarts of the pull
allow one pint of sugar, preferabl
brown. Mix we'll, cook about tw
minutes, stirring all the time, the
spread on plates aud dry in the sun.
the weather is hot, three days will su
flee. When the paste on the edges look
like leather and cleaves from the plat
readily, If knife is passed around th
edge, it is ready. Dust with whit
sugar, then roll up. If stored in dr.
place it will keep for several months.