preserve is best made in the early part of Octo-
ber. Gather the peaches before they are fully
ripe, wipe the down from them, put them
into a deep pan, pour boiling water over them,
cover them over, and let them remain near
the fire, though not upon it, for an hour ; then
take out the peaches, put them in a bowl of
cold water, and in a quarter of an hour take ofE
the skins, push out the stones, and weigh the
fruit. Take an equal weight of loaf sugar✪ Peaches Preserved Whole, dip
each lump separately into water, put it into
a preser^dng-pan, and then boil the moistened
sugar gently until you have a clear syrup. Put
the peaches in carefully with the blanched
kernels, let them simmer for six minutes, then
lift them out with a skimmer, put them into a
deep dish, and pour the boiling syrup over
them. The next day drain the sjTup from
them, let it boil for four minutes, and jiour
it again over the fruit : repeat this process
every day for a week. On the eighth day boil
up the syrup as usual, and put the peaches into
it. Let them boil quickly for eight or ten
minutes, but do not allow them to break ; lift
them out carefully one by one, put them into
jars, place an equal portion of the kernels in
each jar, and fill it up with the syrup. In two
or three hours tie down securely with paper
brushed over with the white of an egg, and
store in a cool dry place. Probable cost of
peaches, 2d. to 6d. each.
Peaches Preserved Whole (another
way) . — Take peaches which are perfectly sound
ajid not overripe, wipe off the bloom, and
put them into a deep jar ; pour boiling water
over them, throw a cloth over the bowl to keep
in the steam, and let them remain until the
water is nearly cold. Lift them carefully out
of the water, drain, and peel them. Place
a single layer of the fruit at the bottom of a
deep earthenware jar, cover the peaches thickly
with finely-powdered and sifted sugar, and
place another layer of sugar and fruit upon the
top of the last; repeat until the jar is full,
being careful that the sugar is strewn very
thickly over the fruit, and that the topmost
layer is composed of sugar. Close the jar im-
mediately, and fasten it securely, either with a
large cork and resin, or with bladder, and keep
the fruit in a dark, cool, dry place. Time, an
hour to soak the peaches. Probable cost of
peaches, 2d. to 6d. each.
Peaches, Vol-au-vent of.— Take as
much fine puff paste as is required for the
size of a vol-au-vent. It should be the
exact size and shape of the inside of the
dish on which it is intended to be served.
Koll it out to the thickness of an inch and a
quarter, and stamp the cover on the top accord-
ing to the directions given for a vol-au-vent.
{See Vol-au-vent.) Bake in a brisk oven. If the
pastry has been properly made it will rise in
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preserve is best made in the early part of Octo-
ber. Gather the peaches before they are fully
ripe, wipe the down from them, put them
into a deep pan, pour boiling water over them,
cover them over, and let them remain near
the fire, though not upon it, for an hour ; then
take out the peaches, put them in a bowl of
cold water, and in a quarter of an hour take ofE
the skins, push out the stones, and weigh the
fruit. Take an equal weight of loaf sugar, dip
each lump separately into water, put it into
a preser^dng-pan, and then boil the moistened
sugar gently until you have a clear syrup. Put
the peaches in carefully with the blanched
kernels, let them simmer for six minutes, then
lift them out with a skimmer, put them into a
deep dish, and pour the boiling syrup over
them. The next day drain the sjTup from
them, let it boil for four minutes, and jiour
it again over the fruit : repeat this process
every day for a week. On the eighth day boil
up the syrup as usual, and put the peaches into
it. Let them boil quickly for eight or ten
minutes, but do not allow them to break ; lift
them out carefully one by one, put them into
jars, place an equal portion of the kernels in
each jar, and fill it up with the syrup. In two
or three hours tie down securely with paper
brushed over with the white of an egg, and
store in a cool dry place. Probable cost of
peaches, 2d. to 6d. each.
Peaches Preserved Whole (another
way) . — Take peaches which are perfectly sound
ajid not overripe, wipe off the bloom, and
put them into a deep jar ; pour boiling water
over them, throw a cloth over the bowl to keep
in the steam, and let them remain until the
water is nearly cold. Lift them carefully out
of the water, drain, and peel them. Place
a single layer of the fruit at the bottom of a
deep earthenware jar, cover the peaches thickly
with finely-powdered and sifted sugar, and
place another layer of sugar and fruit upon the
top of the last; repeat until the jar is full,
being careful that the sugar is strewn very
thickly over the fruit, and that the topmost
layer is composed of sugar. Close the jar im-
mediately, and fasten it securely, either with a
large cork and resin, or with bladder, and keep
the fruit in a dark, cool, dry place. Time, an
hour to soak the peaches. Probable cost of
peaches, 2d. to 6d. each.
Peaches, Vol-au-vent of.— Take as
much fine puff paste as is required for the
size of a vol-au-vent. It should be the
exact size and shape of the inside of the
dish on which it is intended to be served.
Koll it out to the thickness of an inch and a
quarter, and stamp the cover on the top accord-
ing to the directions given for a vol-au-vent.
{See Vol-au-vent.) Bake in a brisk oven. If the
pastry has been properly made it will rise in