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Show Preserved Peaches. Choose perfectly ripe but sound peaches and pare by immersion in boiling boil-ing water. Allow ten ounces of sugar su-gar for every three gills of water and make a syrup of this; lay In the peaches and simmer until so tender :hat a knitting needle will easily pierce them. - As fast as they reach this stage, lift out, one by one, with a skimmer, and put into jars, which they must only half fill. When all are done pour the syrup to within two inches of the top; add a few blanched kernels, and when cold fill up with the best brandy and seal |