150 THE KANSAS PEACH. 



PEACHES FOR THE TABLE. 



SOME STANDARD RECIPES. 



Pea ell Butter. Take pound for pound of peaches and sugar: cook peaches 

 alone until they become soft, then put in one-half the sugar, and stir for one-half 

 an hour: then the remainder of the sugar, and stir half an hour. Season with 

 cloves and cinnamon. " Economy " Cook Book. 



Peacli Butter. Take pound for pound of peaches and sugar: cook peaches 

 until they are soft, then put in one-half of the sugar and cook slowly for half an 

 hour, stirring often : then the rest of the svigar, and cook and stir for an hour and 

 a half. Season with cloves and cinnamon. "Kansas Home" Cook Book. 



PeaclK's Caiiiie<l. Select some fine freestone peaches; pare, cut in two 

 and stone them: immerse in cold water, taking care not to break the fruit; see 

 that the peaches are not overripe: place in the kettle and scatter sugar between 

 the layers; the sugar should be in the proportion of a full tablespoon to a quart 

 of fruit; to prevent burning, put a little water in the kettle: heat slowly to a' 

 boil, then boil for three or four minutes. Can and seal the fruit. "Economy' 

 Cook Book. 



Peacli Cobbler. Make a crust as for a shortcake. Pare very ripe peaches, 

 and let them lie in sugar three or four hours. Split and butter the shortcake, 

 then spread on the peaches with more sugar. To be eaten with cream. Mrs. A. 

 Lake, in "Kansas Home" Cook Book. 



Peacli Maii^'oes. Take unpared, fine freestone peaches: with a knife ex- 

 tract the stone from one side: place in a jar; pour over them boiling salted water, 

 and let remain ten or fifteen minutes: wipe very dry: fill each cavity with grated 

 horse-radish, a small piece of ginger root, one or two cloves and mustard seeds, 

 prepared Vjy pouring over them boiling water. Let them stand fifteen minutes 

 and drain. Sew up the peaches and place in jars, as closely together as possible. 

 Make a syrup in proportion of one pint sugar to three pints vinegar, and pour 

 boiling hot over the peaches. They will be ready for use in a week. Mrs. Her- 

 bert Whitehead, in "Sunflower" Cook Book. 



Peach 3Iariiialade. Peel ripe peaches, stone them, and cut them small. 

 "Weigh three-quarters of a pound of sugar for each pound of cut fruit, and a tea- 

 cup of water for each pound of sugar; set it over the fire; when it boils skim it 

 clear. Then put in the peaches; let them boil quite fast; mash them fine, and 

 let them boil until the whole is a jellied mass and thick. Then put it into small 

 jars or tumblers. When cold secure it as directed for jellies. Half a pound of 

 sugar for a pound of fruit will make nice marmalade. "Economy" Cook Book. 



Peaclies a la StraAvberry. Ripe peaches cut in small pieces, with soft, 

 mild, eating apples, in the proportion of three peaches to one apple, mixed with 

 sugar and left to stand two or three hours, make excellent mock strawVjerries. 

 "Kansas Home" Cook Book. 



