Miss Corson's practical American cookery and household management

Prepare a brine as directed in the recipe for pickled peaches. Choose fresh, sound peaches, brush them with a soft brush, and lay them in the cold brine for three days. Then remove them from the brine, cut a piece out of the top of each one, and take out the stone without enlarging the hole. For two dozen large peaches, mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces each of grated horse-radish and white mustard-seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves, mace, and tumeric. Use sufficient salad-oil to moisten these ingredients. Fill the peaches with them ; close the cut with a piece of peach, and either sew or tie it in place. Put the stuffed peaches into glass jars, cover them with cold vinegar, pour two tablespoonfuls of salad-oil in each jar, and seal them airtight. DAMSON SAUCE FOR MEATS. This sauce is a good substitute for currant-jelly when required for game, birds, and venison. To prepare it, wash and put in a preserve-kettle seven pounds of damson plums, one pint of vinegar, and three pounds and a half of brown sugar, and let them heat slowly, and boil gently until the skins begin to burst ; then at once skim the plums from the sirup ; put into it four inches of stick-cinnamon, a teaspoonful of whole cloves, and two blades of mace, and continue to boil it until a little of it jellies, when cooled, on a saucer; put the damsons into jars, strain the sirup, and pour it over them hot ; when cool, close the jars, and seal them air-tight. CIDER APPLE-SAUCE. Pare juicy, tart apples, quarter and core them, placft them in a porcelain-lined preserve-kettle, pour over them enough sweet cider to cover them, and stew them to a pulp; if all the cider is absorbed before the apples are done, add a Uttle more ; a little spice in powder may be added if the flavor is liked. The sauce may be made in quantities, as it will keep well. QUINCE AND APPLE BUTTER. Use twice as many sour apples as quinces, and half their combined weight in sugar ; pare, quarter, and core the quinces, tying the cores and peelings in a thin cloth ; put both quinces and cores in a porcelain-lined kettle with just enough cold water to cover them, and boil them gently until they begin to grow tender ; meantime peel, quarter, and core the apples, add them to the quinces, and boil them to a pulp : when the fruit is reduced to a pulp, add the sugar, boil the butter to the consistency of thick marmalade, stirring it constantly to prevent burning, and then cool it, and put it up as directed in the recipes for pickles and sauces. PUMPKIN SAUCE. When apples are dear and scarce, a very good sauce can be made with pumpkin, peeled and cooked as directed in the recipe for cider apple-sauce. SIDE-DISHES OF MEAT, POULTRY, AND GAME (Entries).