UTILIZING THE FRUIT 221 



stir it into the butter until it is thoroughly dissolved and 

 mixed. Place the butter in a stone crock, set it in a moder- 

 ately hot oven, and stir it about every 15 minutes. This 

 method produces just as smooth a butter, lessens the labor and 

 the danger of burning, and eliminates burns on the arms and 

 hands from the spattering of the hot butter. 



PEACH MARMALADE 



Those who prefer to make peach marmalade may 

 safely follow Mrs. Rorer's recipe which is as fol- 

 lows: 



Rub the peaches, but do not pare them. Cut them in 

 halves, remove the stones, and to every pound of peaches 

 allow a half-pound of sugar. Put the peaches in a porcelain- 

 lined kettle, add sufficient water to cover the bottom of the 

 kettle; cover, and heat slowly to boiling point; then stir and 

 mash the peaches until fine, add the sugar and three or four 

 of the peach pits or kernels (to every quart of marmalade) 

 blanched and pounded to a paste. Boil and stir continually 

 for 15 minutes, then stand over a more moderate fire, and 

 cook slowly 20 minutes longer. Stir occasionally, that it may 

 not scorch. Put away in stone jars. 



PEACH JELLY 



Peaches are not supposed to make jelly, but the 

 following directions ought to work, as they are 

 given on the eminent authority of Mrs. Rorer, being 

 taken from her celebrated cookbook : 



"Pare, stone, and slice the peaches, put them in a stone jar, 

 and to each half-peck of peaches allow one cup of water. 

 Crack a dozen of the kernels and throw them in with the 

 peaches. Stand the jar in a kettle of boiling water^ cover 

 closely, and boil for one hour, stirring until the fruit is well 

 broken, then turn into a flannel jelly-bag, and ^ hang up to 

 drip. To every pound of this juice allow the juice of one 

 lemon and one pound of granulated sugar. Put the juice into 

 a porcelain-lined kettle, and bring it quickly to a boil; add 

 the sugar, stir until the sugar is dissolved, then boil rapidly 

 and continuously until it jellies, skimming the scum as it 

 comes to the surface; 20 minutes is usually sufficient, but 

 sometimes I have boiled it 35 minutes before it would jelly 

 properly. 



