Evening Republican, Volume 15, Number 288, Rensselaer, Jasper County, 7 December 1911 — VARIETY IN PEACHES [ARTICLE]

VARIETY IN PEACHES

DELICIOUS FRUIT. . Will ? Ft Tk R TjSmpl* «nd the flMulti Amply Repay Her for . < Her Trouble. 1 ' v ~ ——- Spiced Peachee—Peel seven pounds w one pint or ciuer vinegar aaa tnree and one-half pounds of sugar, one tablespoon of ground cinnamon, and one of mace, and one teaspoon of cloves. Tie the spices ih a bag. Cook the vinegar, spices and sugar for fifteen minutes, then add the peaches, a few at a time, and cook until tender; pack in jars, pour over them the scalding sirup and cover closely. Let them stand twenty-four hours, then drain, cook the sirup ten mlnues, and again pour over the fruit. Put a plate over the fruit In the jar and tie a doth over the top and keep in 4 cool place. Peach Marmalade.—Peel, stone, and cut ripe peaches In small pieces, take three-quarters of a pound of sugar to each pound of fruit, and one cup of water to each pound of sugar. Place on fire, boll and skim; then put In the peaches and let them boll hard, stir and mash them until the-whole Is a thick mass. Then put in glass jars and seal. Peach Catsup.—Pare apd quarter eight quarts of ripe peaches. * Simmer the parings for thirty minutes in one pint of water. Then strain, add the peaehes, and simmer thirty minutes longer. Add one and one-half cups of best cider vinegar and one-half cup of sugar, two teaspoons of ground cinnamon, and one-half teaspoon each jof cloves, mace and pepper. Simmer slowly until quite thick and seal hot in pint jars. •'.- r . . '

Preserved Peaches. —Allow threequarters of a pound of sugar and one cupful of water to every pound at fruit. Peel the peaches, cut them in half if the fruit is large. Cook the sugar and water and skim, then drop in tiie fruit and cook until tender. Take out carefully and pack in heated glass jars, boll the syrup until thick and clear, then strain over the fruit and seai at once. ‘. Stuffed Peaches.—These are a delicious accompaniment for roast turkey at Thanksgiving time. Select medium sized peaches, wash and take out thestones, cover with salt water, and let them stand over night. In the morning fill the centers with grated horseradish mixed with a Httle celery seed and a small piece of giiiger root, tie each pe&ch with string and' pack in jars. Turn over them hot vinegar with sugar and spices to taste. Seai the jars.