THE KANSAS PEACH. 151 



Peacli Marmalade The fruit for this purpose, which is <•> very delicious 

 one, should be finely flavored and quite ripe, though perfectly sound. Pare, stone, 

 weigh, and boil it quickly for three-quarters of an hour, and do not fail to stir 

 it often during the time ; draw it from the fire and mix with it ten ounces of well- 

 refined sugar, rolled or beaten to powder, for each pound of the peaches; clear it 

 perfectly from scum, and boil it briskly for five minutes; throw in the juice of 

 one or two good lemons: continue the boiling for three minutes only, and pour 

 out the marmalade. Two minutes after the sugar is stirred to the fruit add the 

 blanched kernels of part of the peaches. This jam, like most others, is improved 

 by pressing the fruit through a sieve after it has been partially boiled. Nothing 

 can be finer than its flavor, which would be injured by adding the sugar first, 

 and a large proportion renders it cloyingly sweet. Nectarines and peaches mixed 

 make an admirable preserve. Mrs. Hale's New Cook Book. 



Peacli MerinjiiK'. Pare and quarter (remove stones) a quart of sound, 

 ripe peaches; place them all in a dish that it will not injure to set in the oven 

 and yet be suitable to put on the table. Sprinkle the peaches with sugar and 

 cover them well with the beaten whites of three eggs. Stand- the dish in the 

 oven until the eggs have become a delicate brown, then remove, and, when cool 

 enough, place the dish on ice or in a very cool place. Take the yolks of the eggs, 

 add to them a pint of milk, sweeten and flavor, and boil some in a custard kettle, 

 being c ireful to keep the eggs from curdling. When cool, pour into a glass pitcher 

 and serve with the meringue when ready to use. "Economy" Cook Book. 



Peaches for Tea. Pare ripe peaches, cut them in quarters, sprinkle well 

 with layers of sugar, and let them stand an hour to extract the juice; then cover 

 with rich sweet cream, and there is nothing better. "Kansas Home " Cook Book. 



Pickled Peaches. For six pounds of fruit use three of sugar, about five 

 dozen cloves, and a pint of vinegar. In each peach stick two cloves. Have the 

 syrup hot and cook until tender. "Economy" Cook Book. 



Peacli es Pickled. To seven pounds of fruit take four pounds sugar, one 

 quart vinegar, one ounce cloves, one ounce cinnamon, one ounce allspice. Put 

 the spice in a bag, and boil it in the syrup three mornings in succession, and 

 pour over the fruit; the fourth morning scald the fruit with the syrup, and it is 

 ready for use. Seal up. " Kansas Home " Cook Book. 



Peach Pie. Take mellow, juicy peaches; wash, slice, and put them into a 

 tin pie plate lined with pie-crust; sprinkle a thick layer of sugar on each layer of 

 peaches, put in about a tablespoon of water and sprinkle a little flour over the 

 top, cover it with a thick crust, and bake from fifty to sixty minutes. Mrs. 

 Hale's New^ Cook Book. 



Peach Pie. Line a pie tin with puff paste; fill with pared peaches in halves 

 or quarters, well covered with sugar, put on upper crust, and bake; or make as 

 above without upper crust, bake until done, remove from the oven, and cover 

 with a meringue made of the whites of two eggs, beaten to a stiff froth with two 

 teaspoons of powdered . sugar; return to oven and brown slightly. Canned 

 peaches may be used instead of fresh in the same way. "Economy " Cook Book. 



Peach Pie. Fill a pudding dish with pared peaches, stones left in; sweeten 

 to taste, add a very little water, and cover with a puff paste. Delicious ! "Kan- 

 sas Home" Cook Book. 



