78 FRUIT RECIPES 



vinegar over the fruit or, if to be kept in a warm climate, 

 boil the vinegar, scalding the pfeaches ; in either case seal- 

 ing jars at once. 



PICKLED APRICOTS OR PEACHES 



Place the fruit in brine for a week, then remove, wipe, 

 and place, in clean jar. Pour oyer them boiling vine- 

 gar, (one gallon to eight pounds of fruit) in which 

 has been boiled one-half ounce each of whole pepper, white 

 mustard seed and cloves, and a fourth-ounce of sliced ginger. 

 Add one teaspoon of salt. Let st^nd over night. Re-heat 

 vinegar and again pour over fruit. Repeat; add fresh to 

 the spiced vinegar to fill up jars in which fruit is packed. 



PEACH BUTTER 



Pare, stone and crush very ripe peaches, and simmer 

 in boiled cider which has been reduced to the thickness of 

 molasses. To each gallon of the cider (after boiling) should 

 be added a pound of sugar. To three quarts, of the peach 

 pulp allow a pint of the thick cider and sugar. This may 

 be spiced if liked. 



PEACH CATSUP 



Steam the peaches whole and boil till reduced one-third. 

 To each quart of fruit allow one pound of (loaf) sugar but 

 do not add till juice has been boiled down one- third. Place 

 in little bags (loosely) one teaspoon each of broken mace 

 and whole pepper, two of cinnamon, and half a teaspoon of 

 cloves. Put these on to boil with the vinegar with which 

 the pulp and juice (after cooking down) must be thinned, 

 removing before the fruit and sugar are added. 



PEACH CHUTNEY 



This requires much less vinegar than apple chutney 

 and may be taken as a basis for chutney for other similar, 



