MISCELLANEOUS. 161 



left remove them to fresh dishes. When they are quite dry- 

 lay them^ lightly in a jar with a little sugar V)etween f aeh 

 layer. They retain the flavor of the fruit better than can- 

 ned peaches. 



Dried Plums. — Dry with the stones in to preserve 

 the full flavoj'. Where those are objected to stone thp 

 plums and fill the cavities with sugar. Dry like berries on 

 plates sifted over with sugar. Turn often and finish in a 

 cool oven 



Peacli Lieatlier. —(Table Talk.) Pare -a half peck of 

 nice yellow peaclies, remove the stones, weigh the peaches, 

 and to each pound allow a quarter of a pound of granulated 

 sugar. Stew them slowly together, tnashing and stirring 

 to prevent scorching. When they have cooked dry eaough 

 to spread out in a thick paste, grease a perfectly smooth 

 board with butter, spread tlie peaches all over it in an en- 

 tirely smooth thin sheet, stand it in the sun to dry, bring- 

 ing it in before the dew falls; if necessary, put it out the 

 second day. "When this peach marmalade is sufllciiently 

 dry not to be sticky, roll it up like leather, and keep it in 

 a dry place. It will keep perfectly well from one season to 

 another. 



When wanted for use cut it in thin slices from the end of 

 the roll. 



Quince leather may be made in precisely the same man- 

 ner. " , 



These fruit leathers are popular through Maryland and 

 Virginia. They form a pleasant accompaniment to wafers 

 or crackers for lunch or tea. 



FRUIT BEVERAGES AND STEUPS. 



Appleade, !N"o. 1. — Wash and slice one large or two medi- 

 um sized sour apples for every quart of watar; they should 

 neither be peeled nor cored. Put it on the fire in a tin or 



