76 FRUIT RECIPES 



on this place a layer of the uncooked peaches. Alternate 

 with the sugar till jar is full, packing down well, and leaving 

 sugar on top. Place a layer of cotton wadding soaked in 

 brandy on top ; tie a paper over all securely and keep in a 

 cool dry place. 



PEACH MARMALADE No. i 



Pare and stone peaches, cutting pulp fine. Cook with 

 a few of the cracked kernels over quick fire until soft, add 

 then same weight of sugar, cook fifteen minutes longer, and 

 place in jars. 



PEACH MARMALADE No. 2 



For each pound of pared, sliced fruit allow three-fourths 

 pound of sugar. Mash well and place in crock in oven, 

 covering and baking like beans for several hours. When 

 cooked sufficiently to be jelly-like, remove and place in jars. 



PEACH JELLY 



Wash and slice but do not pare the fruit, using part un- 

 ripe and part ripe fruit (the latter firm). Place in 

 earthenware crock and set in moderate oven or on the back 

 of the stove with neither sugar nor water, watching care- 

 fully. Or the fruit may be set inside a second vessel con- 

 taining hot water and let stand far back on the stove for 

 twenty-four hours. The juice should by this be free and 

 thick. Strain over night in cheese-cloth bag. Measure 

 and use pound for pint of sugar and juice, heating separately 

 before cooking together. When this juice has cooked 

 down a little — skimming meanwhile — add sugar gradually 

 and let boil up. If carefully made this will result in ex- 

 cellent jelly. 



CANNED PEACHES 



See Canned Apples. 



