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Classic
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page 156
CLING-STONES SLICED.
PARE the peaches, and cut them in as large slices as possible; have their weight
in sugar, and preserve them as the others.
SOFT PEACHES.
GET yellow soft peaches that are not quite ripe, pare and divide them, scrape
the places where the stones lay with a tea-spoon, and follow the former
directions.
PEACH MARMALADE.
TAKE the ripest soft peaches, (the yellow ones make the prettiest marmalade,)
pare them, and take out the stones; put them in the pan with one pound of dry
light coloured brown sugar to two of peaches: when they are juicy, they do not
require water: with a silver or wooden spoon, chop them with the sugar; continue
to do this, and let them boil gently till they are a transparent pulp, that will
be a jelly when cold. Puffs made of this marmalade are very delicious.
PEACH CHIPS.
SLICE them thin, and boil them till clear in a syrup made with half their weight
of sugar; lay them on dishes in the sun, and turn them till dry; pack them in
pots with powdered sugar sifted over each layer; should there be syrup left,
continue the process with other peaches. They are very nice when done with pure
honey instead of sugar.
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Classic
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