* * * * *
SOFT PEACHES.
Get yellow soft peaches that are not quite ripe, pare and divide them,
scrape the places where the stones lay with a tea-spoon, and follow the
former directions.
* * * * *
PEACH MARMALADE.
Take the ripest soft peaches, (the yellow ones make the prettiest
marmalade,) pare them, and take out the stones; put them in the pan with
one pound of dry light coloured brown sugar to, two of peaches: when
they are juicy, they do not require water: with a silver or wooden
spoon, chop them with the sugar; continue to do this, and let them boil
gently till they are a transparent pulp, that will be a jelly when cold.
Puffs made of this marmalade are very delicious.
* * * * *
PEACH CHIPS.
Slice them thin, and boil them till clear in a syrup made with half
their weight of sugar; lay them on dishes in the sun, and turn them till
dry; pack them in pots with powdered sugar sifted over each layer;
should there be syrup left, continue the process with other peaches.
They are very nice when done pure honey instead of sugar.
* * * * *
PEARS.
The small pears are better for preserving than large ones.
Pages:
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170