Evening Republican, Volume 18, Number 265, Rensselaer, Jasper County, 9 November 1914 — HINTS FOR PRESERVE CLOSET [ARTICLE]

HINTS FOR PRESERVE CLOSET

Pickled Peaches Should by All Mean# Be Among the Condiment# Stored —Brandled Cherries. . Pickled peaches are a dinner condiment of unparalleled excellence. Many people prefer pickled fruit to the sweeter jellies and preserves and the good, housekeeper always puts up. pickled dainties as well as preserves, jellies and jams for her well-stocked winter fruit closet. Here is, a tried and true recipe for pickled peaches: To seven pounds of selected peaches allow half as many pounds of granulated sugar, one quart of vinegar, two ounces each of stick cinnamon and cloves. Dissolve the sugar In the hot vinegar, add the spices and boil for six minutes; add the peaches and boil slowly until the peaches have become soft enough to be pierced easily by a fork. Turn out the fruit and boil the sirup down to one-half. Now put in the peaches agaiir'snd let the whole just come to a boil. Pour into a deep crock and cover when cold. A Virginian housekeeper recommends this recipe for brandled cherries: Cover large, ' oxheart cherries which have been stoned with some excellent brandy and let stand for 48 hours. Add;to the mixture sugar in a proportion of pound for pound. Do ,not cook, but seal in glass jars and set away in a cool, dry place. These cherries are delicious for garnishing whipped cream and frozen desserts. They may also be served In homemixed cocktails.