1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

66

No. 119. To preserve Peaches. Take 10 pounds nicely -peeled peaches. 10 pounds loaf sugar.

The white clingstone is the nicest. Peel and drop into a pan of water, cut up 2 lemons, break the sugar slightly, put into a well-tinned kettle, (brass will do if nicely d«aned,) with 1 quart of water and the lemons ; let it scald, and skim, and, having the required quantity of peaches in a nice stone jar, pour the syrup over ; let it stand over night, then put all into the preserving-kettle and boil slowly, until the fruit looks clear; take out the peaches, and boil down the syrup to a proper consistence, and pour over the fruit. No. 120. To preserve Magnum Bonum Plums, Take 12 pounds plums. 12 pounds loaf sugar. 2 oranges. Take 2 pounds of the sugar, and make a weak syrup ; then pour it boiling upon the fruit ; let it remain over night, closely covered ; then, if pre- ferred, skim them, and slice up the 2 oranges nicely, dissolve the rest of the sugar by taking the large cakes, and dip in water quickly, and instantly bring out. If the plums are not peeled, they must be nicely drained from the rest of the syrup, and the skin pricked with a needle. Do them gently, until they look clear and the s^rup adheres to