Harper's cook book encyclopædia

Peach Conserves.— Halve the peaches, and take out the stones ; pare. Have ready some powdered white sugar on a plate , or dish. Roll the peaches in it several times, until they will not take up any more. Place them singly on a plate, with the cup, or hollow, side up, that the juices may not run out. Lay them in the sun. The next morning roll them again. As soon as the juice seems set in the peaches, turn the other side to the sun. When they are thoroughly dry, pack them in glass jars. They make an excellent sweetmeat just as they are ; or, if wanted for table use, put over the fire in Peach Jam PRESERVES, ETC . Peaches, Preserved porcelain, with a very little water, and stew a few minutes. Peach Jam. — This recipe has been in use in a New England family for two generations and never fails to be a success. Pare, stone, and cut into thin slices half a peck of freestone peaches, and to I lb. of fruit add lb. of sugar. Put them into a preserving-kettle and let them cook until clear, which will probably require an hour. Then crack one-third of the peach-stones, remove the kernels, blanch them in boiling water, cut them into thin slices, and add to the peaches. This should be done as soon as the fruit is set on the fire, so that the kernels can cook with it. When done, put into glass jars. For use in small families the pint size is better than the quart. Peach Jelly. — Take sound peaches, wash them thoroughly. Use the parings and a few pieces of the fruit. Boil in enough water to cover them. Strain through a jelly-bag. Allow the juice of one lemon and i lb. of sugar to each pint of juice. Boil the juice twenty minutes after straining before putting in the sugar, which has in the mean time been heating in the oven. Then boil again for five minutes, and pour into tumblers. Peach Leather. — Boil tart peaches with a little water until quite tender ; take out the stones, and pass the pulp through a wire sieve ; boil gently, stirring constantly, one hour; then stir into the boiled pulp sugar equal to one -half the weight of the unboiled pulp, and boil one minute ; have ready shallow earthen plates, pour the paste into these, not over a quarter of an inch thick, and dry slowly in the oven. Peach Marmalade. — To i lb. of the peeled and stoned peaches allow lb. of sugar. Put the fruit on by itself and let it heat slowly, stirring frequently that it may not burn. When it has boiled three-quarters of an hour, add the sugar and boil five minutes, skimming constantly. To every 2 lbs. of fruit add then the kernels of half a dozen peach-stones, chopped fine, and the juice of a lemon. Cool ten minutes longer, and put in small jars or jelly-glasses. Peach Syrup. — Take ripe, soft peaches, pare, and remove the stones ; lay on a large dish and sprinkle with sugar; let stand overnight. In the morning drain off the juice, put into a kettle, beat the juice from a dozen peach kernels, and add ; let heat ; if the syrup is not thick and rich, add more sugar, and stir until it dissolves. Take from the fire, let cool, and bottle. Peach syrup is an excellent flavoring for frozen pudding and makes a delicious water-ice.