Evening Republican, Volume 16, Number 185, Rensselaer, Jasper County, 3 August 1912 — Spiced Peaches. [ARTICLE]

Spiced Peaches.

Four pounds of peaches, one cupful of vinegar, one tablespoonful of cinnamon, one tablespoonful of cloves, three pounds of brown sugar, one teaspoonful of ginger, one teaepoonful of red pepper. Boil the sugar and the vinegar. “ Scald the peaches, remove the skins and cook in the syrup. Tie spices in a bag and cook with the peaches. When the peaches are tender, pour into stone jars, reheat the syrup every day for a week, pouring when boiling over the peaches. All kinds of small fruits may be spiced In this manner.