THE PEACH AND APRICOT 75 



PEACHES DRIED No. i 



Peel very ripe peaches, slice and string them in the sun, 

 or dry on thin clean boards in oven or fruit dryer. Heat 

 as for dried appjes before packing away. 



PEACHES DRIED No. 2 



Peel and slice thin ripe fruit, spread on dishes, sprinkle 

 over the slices granulated sugar, and set in moderate oven 

 till the peaches are hot, when dry slowly in the sun or cool 

 oven. 



Peaches may also be dried as are cherries with syrup. 



PEACH LEATHER 



Peel and crush very ripe peaches, spread on platters, and 

 dry in slow oven. It will be like leather when thoroughly 

 dried. Roll it up and put away in bags. When needed 

 for use soak over night with just a little water and it should 

 then be ready for using without stewing and without sugar. 



PEACH SAUCE PRESERVED 



Take thoroughly ripe fruit, pare, stone, and cook slowly 

 an hour. Add sugar in proportion of three-fourths pound 

 to each four pounds of peaches. For immediate table use 

 it will not require long cooking, but for putting up it must 

 become dark in cplour and free of juice. Seal while hot. 



PEACH JAM, COOKED 



Prepare as for Sauce, using a pound of sugar to each 

 pound of fruit,. It should be very stiff when done. Place 

 in jars with brandy on top and seal well. 



PEACH JAM, UNCOOKED 



Pare and slice perfect, freestone peaches. Cover the 

 bottom of a jar with either brown or powdered sugar and 



