Fruit recipes

Rub the fuzz off of large freestone peaches; cut in half and stone. Prepare a mixture of equal parts of white mustard, mace, nutmeg, ginger and celery seed and fill the peach cavities. Sew or tie halves together and fill with them a stone jar three-fourths full. They may be coloured by laying among them little bags containing turmeric. In early days they were also sometimes coloured with cochineal. Whole cloves may be added to the spice or pushed into the peaches themselves. Pour cold, strong vinegar over the fruit or, if to be kept in a warm climate, boil the vinegar, scalding the peaches; in either case sealing jars at once. PICKLED APRICOTS OR PEACHES Place the fruit in brine for a week, then remove, wipe, and place.in clean jar. Pour over them boiling vinegar, (one gallon to eight pounds of fruit) in which has been boiled one-half ounce each of whole pepper, white mustard seed and cloves, and a fourth-ounce of sliced ginger. Add one teaspoon of salt. Let stand overnight. Re-heat vinegar and again pour over fruit. Repeat; add fresh to the spiced vinegar to fill up jars in which fruit is packed. PEACH BUTTER Pare, stone and crush very ripe peaches, and simmer in boiled cider which has been reduced to the thickness of molasses. To each gallon of the cider (after boiling) should be added a pound of sugar. To three quarts of the peach pulp allow a pint of the thick cider and sugar. This may be spiced if liked. PEACH CATSUP Steam the peaches whole and boil till reduced one-third. To each quart of fruit allow one pound of (loaf) sugar but do not add till juice has been boiled down one-third. Place in little bags (loosely) one teaspoon each of broken mace and whole pepper, two of cinnamon, and half a teaspoon of cloves. Put these on to boil with the vinegar with which the pulp and juice (after cooking down) must be thinned, removing before the fruit and sugar are added. PEACH CHUTNEY This requires much less vinegar than apple chutney and may be taken as a basis for chutney for other similar, soft-pulped, juicy fruits. To four pounds of peaches (skins and pits removed) add one and one-fourth pints vinegar, and stew together till soft. Mix and pound together a half pound each of white mustard seed, chopped onions, raisins, and sugar; one-fourth pound of scraped ginger root (green) and one-eighth pound each of garlic and red peppers (dried). When well mixed add to the peaches with three-fourths pint additional of vinegar. Cook slowly together fifteen minutes, then place in small jars. EXTRACTS OF PEACH AND NECTARINE To each pint of blanched peach pits add one quart of deodorised spirits. For the nectarine use one pint of nectarine pits and one half pint bruised peach pits and pour on them a quart of best deodorised spirits. Let stand indefinitely. PEACH OR APRICOT WINE No. 1 Use nearly matured fruit and mash well. To each eight pounds of pulp allow one quart of water. Let it come to a boil then squeeze out the juice and to each gallon add two pounds loaf sugar. Ferment as for other wines, bottling when clear. PEACH OR APRICOT WINE No. 2 Crack the pits of eight pounds of peaches and place in the bottom of a tub. Slice the peaches into two gallons of rain water, adding five pounds of loaf sugar, and boil together, skimming till no scum rises. Strain, pouring upon the kernels, stirring, then covering till cold. Place in this a slice of toast dipped in strong yeast and let all ferment, straining then into a cask and adding a bottle of sweet grape wine. Let stand six months then add an ounce each of gum arabic and powdered chalk (dissolved in a little of the wine heated slowly), being careful not to stir up the lees. At the end of a week this may be bottled and in eight months is ready for use. DOMESTIC PEACH BRANDY