Ingredients
- one half pounds sugar
- three quarts of water in a bottle
- one half pint alcohol
- one tea-spoonful of pearl-ash
Directions
To fifteen pounds of cling-stone peaches take seven and one half pounds sugar ; put two or three quarts of water in a bottle, with one tea-spoonful of pearl-ash; let it dissolve thoroughly. When the water is hot, throw a few peaches in this preparation ; let them remain a few minutes. When taken out, with a coarse towel wipe off the skins, and throw them into cold water. To half the sugar, with as little water as possible to dissolve it, add a layer of peaches and let boil from twenty to thirty minutes; then take them out and put on a flat dish to cool ; gradually add the rest of sugar. When all are done, boil the syrup till it becomes rather thick ; add while in the kettle one half pint alcohol, which will cool and thicken it sufficiently to pour over the peaches, which must be put into jars. Do not cover tUl next day. — Miss EUa Mitchell.
In preserving peaches, it is better not to peel them. Leave the seed in by all means.
150 PEESERTES.