Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1914-10-23
'N6SfXITGHEN


WAYS Or PUT TING UP PEACHES.
DEACH marmalade may be made
with small fruit. but only large.
handsome fruit should be chosen
for canning or preserving.
Fruit Must Be Stoned.
Peach Marmalade.-Peel and stone
some peaches. The smaller kinds will
do for this. Weigh the pared and pit
ted fruit. allowing to every pound Of
1t three-quarters of a pound of sugar
Cook the fruit by itself for three
quarters Of an hour. stirring it con-
stantly. At the end Of this time turn
in. the sugar and cook for ten min
utes. taking OF the scum. You may
either put it up at this stage or you
may add to it the chopped kernels Of
dozen or so Of peach stones and the
Juice Of lemon for every three
pounds Of fruit.
There should be a good deal Of ex.
ira juice. and If this is dipped out aft.
er the addition Of the sugar and Of
any iavoring and sealed in bottles it
makes fine sauce for baked or boil
ed puddings.
Natural Looking Fruit.
Canning Peaches.-This recipe saves
many hours standing over hot stove
Try to have as many Jars ready as
will be needed before beginning with
the peaches. Peel and cut in halves
and drop in Jars as fast as you peel
them so they will retain their original
color. Let the outside of the peach
come next to the jar and they will
look like whole peaches. Now have
ready hot strip made with two cup
fuls Of sugar to one-half of water.
Use only one cupful Of water II you
like them quite sweet. Have covers
heated. and after pouring hot sirup
over the fruit and filing them to the
brim adjust covers and rubbers and
screw as tight as possible Now place
in boiler Of boiling hot water, cover
closely and let remain until cool
enough to handle. then screw lids
down tight. When the jars are cold
tighten again.
Left Over Juice Makes Jelly.
half full Of peaches. then cover them
with boiling water. let them stand
three or four minutes. then drain off
the water and the peaches will peel
very easily. When you have ket
tleful peeled make Il strip of one cup
full of sugar and two cupfuls of wa
ter for every quart jar When it boiis
put in your peaches and cook until
straw will run through them easily.
then can as usual. II the peaches are
very large cut them in halves after
they are peeled. leaving the stone IN
one half. If they are small ones put
them up whole In either case leave
the stones in, as it helps to give them
a nice favor.
A Dainty Dessert.
Orange CharlOtte.-Take one third
box of gelatin. onetEird Of cupful Of
cold water. One-third Of cupful of
boiling water one cupful Of sugar.
Juice of one lemon. one. cupful Of or
ange juice and pulp. whites Of three
eggs. Line bowl with lady fingers
or sections Of orange. as preferred
Soak the gelatin in cold water until
soft. Pour on the boiling water, add
the sugar and the lemon juice. Strain
the orange juice and pulp and add
with little of the grated rind. Set
in a pan of extremely cold water
When it begins to harden beat it until
light. Add the beaten whites and
beat together until the mixture is stiff
enough to drop. Pour into the mold.
Iced Tea.-One of the most refresh
ing beverages is iced tea. Prepare
tea as usual. When cool place in
clean bottles-milk bottles are good
for that purpose-cover and place on
ice until very cold. Serve In tall glass.
es partly filled with crushed ice.