Every evening, Wilmington daily commercial., 1918-08-30
GOOD HOUSEKEEPING.
BY Henrietta Graucl
PEACH LEATHER AND PEACH
BUTTER

A hundred years ago and more
is term that we love TO hear when
we are speaking of good living and
good cheer; for it was a time OF true
hospitality, when eating fixed its aim
entirely upon gratifng the ~appe-tite.
Just now, as matter of principle and
duty. we turn cur deaf ear toward be-
guiling old receipts" for famous pound
cakes. angel cakes. rich jams and over
poweringly rich preserves. We quote
Lord NorthclIffes words: The greatest
sacrifice you Americans can make at
home, is as nothing when compared
to what your soldiers are giving.
And his words bring TO mind what Lloyd
George told the British women. He
said Il fear the German woman and
her power In the home, as much as
fear the German guns For every
soldier at the front. there must be three
women behind-the nurse, the woman
wage Garner, and the woman in the home
and all three types must fight together.
All this being true, We women do not
want 10 remember the fascinating goodies
that are made with q pound OF fruit
and a pound OF sugar, or a pound of
butter, a pound sugar and twelve eggs,
what We want, is food that contains
Just as little OF sugar, butter and other
things needed abroad, as we can find.
On the other hand, we shall not be
wasteful Everything must be canned
or saved in some way
Fortunately, a hundred years ago,
housekeepers were almost as chary
In the use of sugar as we are today;
and if you look through old Colonial
cookery books. you will find some re-
markably good ways of preserving with
out sugar.
Peach leather IS an example II
you never chewed and chewed and
enjoyed chewing this fruitv sweet. be
glad you live; for you still have hours of
happiness in store. Get a peck of ripe,
sweet freestone and press them through
q coarse serve or a fine colander. You
will have four quarts, at least, of pulp.
and to tins you put one pound of medium
brown sugar. Boil two minutes Just enough
you understand, to mix the sugar and the
peach pulp. Now spread this paste out
on platters and put il in the sun every
day, and every night take 1t in away from
the damp night air. After two or three
days of hot summing, the paste will look
dry and can be lifted off the plates whole
1t is done and should be busted very
lightly with powdered sugar or corn
.tarch and rolled up. The corn starch, or
ne sugar, Is to keep the roll from stick
ng. This is like sweet wafer and will
neep as long as it lasts in a dry place 1t
- 4 as candy if you have a sweet
road nd is better for the chii,.rcns s
school luncheon than lolly-pop or any
other candy. The boys in camp dote on
roll of peach leather, and they use it in the
place of chewing gum.
Georgia peaches make the best peach
dishes, for they are the finest grown; but
any freestone peach may be used for but
ter. Rub it through the sieve as though
for peach leather. Measure the pulp and
put it in porcelain or aluminium kettle
and heat it most carefully for nothing
scorches more quickly. When it boils
gently, add half as much sugar as you have
fruit. Boil it down until thick as apple
butter and put it away in stone crooks.
This must be stirred all through the time
Of cooking.