The economical cook book

Peel the peaches, cut them in half and take out the stones ; weigh them and allow half their weight in sugar. Mash the peaches with a potato-masher, and put them with the sugar over a slow fire and cook them until perfectly smooth and clear. This will require three or four hours. Stir them frequently, and towards the last almost all the time. Blanch about one-third of the kernels and cook with the peaches. When the marmalade is done, put it in jars and let it stand until next day ; then close them tightly. PRESERVING AND CANNINO FRUITS. 273 Peach Marmalade, No. 2. Take ripe yellow peaches, pare and quarter them, allow half their weight in sugar ; put them over the fire in a preserving-kettle, with a pint of water for every ten pounds of fruit; when they commence to cook, mash them with a potato-masher ; cover and cook them until they are soft, then add the sugar and boil steadily for an hour, or they may be finished by putting them when soft into a stone jar, and set them in a boiler of water, which keep boiling for two or three hours, or until perfectly clear. * Marmalade. Half a peck of pippin apples, a quarter of a peck of pears, half a peck of peaches, a quarter peck of quinces, two quarts of water, and the peel of a large orange grated and added with the juice half an hour before the marmalade is done. Put the parings and cores of the quinces in the water and boil a short time, closely covered to prevent evaporation. Strain them out and put the water on the quinces and pears, all cut small ; boil them for one hour, then add the other fruit and five pounds of sugar, boil gently two hours, stirring often to prevent burning; add the juice and rind of the orange, and boil half an hour longer. * Preserved Tomatoes. Procure the little, pear-shaped yellow tomatoes, wash and wipe them, weigh them and allow three-quarters of a pound of sifted sugar to every pound of tomatoes ; prick each one with a coarse needle in five or six places ; put the sugar over the fire in a preserving-kettle, with a teacup of boiling water to six pounds of sugar ; stir it over a slow fire until all dissolved, then put in the tomatoes and cook them until clear ; when half done, add the juice and rind cut very thin of two large fresh lemons. When the fruit is clear, take it out with a perforated skimmer, put it in small jars two-thirds frill; boil the syrup fast for six minutes more, then fill up the jarS; and let them stand until next day; then cover closely and keep in a cool place. * Spioed Peachei (whole). Fourteen pounds of peaches, seven pounds of sifted sugar; pare the peaches, and put them in a preserving-kettle with water to cover them and simmer until soft ; take them out with a perforated skimmer and lay them on a sieve to drain. Throw away the water they were boiled in, and put the sugar into the kettle with a quart of good cider vinegar, an ounce of whole doves, an ounce of cinnamon-stick, and three blades of mace ; boil all together twenty minutes ; put the peaches in the jars and pour over them the boiling syrup ; let them stand until next day, then drain off the syrup, boil it ten minutes, pour over the peaches, and when cold, seal up. * Citron Melon.