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Show 1 NANCY HAVEN'S Kctipc of the Month PEACH BUTTER PEACH BUTTER CAN BK AN EXCITING SPREAD if it is carefully spiced and cooked to a just-right consistency with Beet Sugar. This recipe uses a few drops of red food color to give the nanCt haven peaches a rosy tone. ,v ; ftkAu..;... i rnr i liarffn , r.;j- j 4Vi pounds freestone peaches 2 tablespoons lemon juice WASH, peel and pit peaches; cut up into preserving pre-serving kettle and sprinkle with lemon juice. Cover and cook for 15 minutes, stirring often. Press through a coarses sieve or food mill. Pulp should measure about 4 cups. 4V4 cups cooked peach pulp 3Vfc cups Beet Sugar ?4 teaspoon nutmeg Vi teaspoon ginger 4 drops red food coloring Vi teaspoon almond extract COMBINE all ingredients except almond extract in a preserving kettle, stirring until Beet Sugar is moistened. STIRRING frequently, bring to boil on high heat. Reduce heat to medium and cook about 20 minutes or until two thick heavy drops run together off the edge of a metal spoon or until a small quantity poured on a cold plate will show no edge of liquid around the rim. REMOVE from heat and stir in extract. Pour into hot sterilized jars and seal at once. Makes about 4 half-pints. For cookies that will make a hit with the school crowd send for our Beet Sugar recipe booklet THE WAY OF ALL COOKIES . . . free of charge. Address your request to: NANCY HAVEN, Dept. S-5, Western Beet Sugar Producers, Inc., 515 Phillips Petroleum Building, Salt Lake City, Utah. |