The new Annie Dennis cook book

Peel and remove the seed from very ripe, clearseed peaches; add half pound of sugar to each pound of fruit; let stand a few minutes, to form a syrup, then boil until clear, stirring constantly. Spread half an inch thick on cloths and put in the hot sun to dry; cut into strips six inches wide, dust with pulverized sugar and roll up tight. Keep in a glass jar. Peach Marmalade Peel and boil in a little water, one peck of peaches. Let them boil all to pieces, then rub through a colander and add three-quarters of a pound of sugar to one pint of fruit. Boil until it is clear and a light red; stir constantly. When done put up in jars, covering with paper dipped in brandy or alcohol, just as one does jelly. Seal while hot and keep in a cool, dark place. To Conserve Peaches The best peaches for drying thus are soft peaches, perfectly ripe. Peel them carefully, cut in rather thin slices, and weigh them. To every pound of fruit, allow half pound of white sugar. Boil the sugar to a syrup, and when it is nearly done put in the peaches, part at a time, and simmer them for ten minutes. Remove from the syrup in flat dishes and set them in the sun, covered with gauze or muslin on frames. Eoil the syrup down thick, and every day pour over the peaches some of the syrup until it has all been absorbed and they are thoroughly dry. Then pack them away in jars, sprinkling sugar between each layer. Peach Jelly Peel half bushel of half ripe peaches (clearseed peaches are to be preferred). Put them in a porcelain kettle, cover with water, and let boil until thoroughly done. Then strain through a bag, measure the juice, add one pound of sugar to each pint and boil twenty or thirty minutes, or until jellied. Peach Pickle Always use good apple vinegar, not less than two years old. Select fruit that is almost ripe. A medium sized clingstone peach makes the best pickles. To make sour pickles, spice the vinegar and pour over the peaches cold. Always seal the jars with three layers of brown paper, put on with flour paste, when it is not convenient to use jars that are self-sealing. Sour Peach Pickle Peel the peaches and sprinkle lightly with salt. Let them remain one hour, then rinse quickly in clear water. Place in jars and pour over them good apple vinegar, with half teacup each of cloves and allspice to each gallon of pickle. Pickled Peaches Choose sound peaches of medium size; brush them all over with a soft brush. Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear; then cool it; the quantity may be increased or diminished to suit the quantity of peaches; but this proportion of salt and water must be observed. When the brine is cold, put the peaches into it and let stand for forty-eight hours. Then rinse them in cold water, dry them on a soft towel, and stick half a dozen cloves in each one. Boil and skim, till clear, as much vinegar as will cover the peaches, the quantity may be gauged by measuring the brine, allowing for each quart of vinegar, four blades of mace and quarter of an ounce of stick cinnamon.