152 THE KANSAS PEACH. 



Preserved Peaches. Peaches for preserving maybe ripe but not soft; 

 cut them in halves, take out the stones, and pare neatly. Take as many pounds 

 of white sugar as of fruit; put to each pound of sugar a teacup of water; stir it 

 until it is dissolved; set it over a moderate fire. When it is boiling hot put in 

 the peaches; let them boil gently until of a pure, clear, uniform color; turn those 

 on the bottom to the top carefully with a skimmer several times; do not hurry 

 them. When they are done take each half up with a spoon and spread the halves 

 on flat dishes to become cold; when all are done let the syrup boil until it is quite 

 thick, pour it into a large pitcher, and let set to cool and settle: when the peaches 

 are cold place them carefully into jars and pour the syrup over them, leaving any 

 sediment which has settled at the bottom, or strain the syrup. Some of the ker- 

 nels from the peach-stones may be put in with the peaches while boiling. Let 

 them remain open over night: then cover. " Economy " Cook Book. 



Peach Pudding'. Scald the fruit, peel, beat, and sweeten it; beat six 

 yolks and two whites of eggs; mix all together, with a pint of cream; put it into 

 a dish sheeted with cream paste; as the pudding puff requires a moderate oven, 

 puff paste would not answer. A cook ought to attend to this, as either the paste 

 or pudding will be spoiled unless she does. Mrs. Hale's New Cook Book. 



Peacli Spoiig^e. One can of peaches (drained and beaten very fine), one- 

 half cup Cox's gelatine, one cup sugar (scanti, one cup of water, four eggs 

 (whites only) well Vjeaten. Dissolve the gelatine in half a cup of water, soaking 

 two hours. Boil the sugar and water to a syrup; into it pour peaches and juice 

 that was drained off the peaches, boiling all a few minutes. Add gelatine, and 

 boil two or three minutes. Remove from the fire and let cool; then add whites of 

 eggs, beating all together until the mixture will seyjarate. Pour into molds, and 

 serve with cream. Mrs. P. E. Emery, in "Sunflower" Cook Book. 



Peach Cobbler. (An old Southern way of making.) Take one quart of 

 flour, two tablesijoonf uls of suet and two of lard: melt well together: half tea- 

 spoonful of salt, two teaspoonfuls of cream tartar, one of soda : mix all well with 

 the flour, with sweet milk or cold water, and roll medium thick. Have ready a 

 pan or deeyj crock buttered. Line the sides with the thin rolled dough, leaving 

 the bottom of the vessel uncovered. Put in a thick layer of sliced peaches, over 

 which sprinkle two tablespoonfuls of sugar. Over this put a layer of dough 

 rolled very thin and cut in strips of an inch in width — in the fonii of dumplings, 

 often used with stewed chicken : then a layer again of sliced peaches, and so on, 

 until the vessel is nearly full. Over all sprinkle a cup of sugar (brown is prefer- 

 able); add a lump of butter size of walnut and a half cup of hot water. Roll a 

 top crust a little larger than the vessel, cut it in the center, put it on, folding the 

 side edging over it, and crimping down tightly. Bake in a hot oven for half an 

 hour and serve hot with a sauce of drawn butter and sugar worked to the con- 

 sistency of paste. Canned fruit of any kind, particularly berries, may be served 

 in this way. 



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

 one-half pound sugar to one pound fruit; set sugar and water on fire; let boil; 

 skim till clear; then put in the peaches; cook and mash until it is a jellied mass, 

 quite thick. Put up and seal. 



Cream Peach Pie. Line a pie pan with rich paste; pare and halve enough 

 peaches to fill the pan: mix two taVjlespoonfuls of flour with one cup of sugar 

 and sprinkle over the peaches; fill the pan with thick, sweet cream, and Vjake. 



