Brandy Peaches. Use White Heath peaches and the best apple brandy when making brandy peaches. Put the peaches, a few at a time, into boiling soda water, just strong enough to loosen the skins. Let them remain a few minutes, and then wipe off the skin with a coarse towel, and drop into a bowl of cold water to keep from turning dark ; trim off any specks or bruised parts. Weigh the peaches and allow ^ pound of white sugar to every pound of fruit, and 3^ pint of water to every pound of sugar✪ Brandy Peaches. Boil the syrup until it is clear, and put in the peaches a few at a time, and boil until you can run a straw through them ; put on a large dish to drain, and boil the syrup until thick. Let it get perfectly cold, and add as much brandy as you have syrup. Place the peaches in jars and cover with the syrup. After 3 weeks open them, and take out one-half of the syrup and fill un with pure brandy. They won't be ready for use under nine PICKLES AND PRESERVES. 55 months. The syruo that comes from the peaches can be used to season sweet potatoes, mashed and baked, pouring a tea- cupful over the dish before sending it to the table. Brandy Pears. Make the same as you would peaches, using a little more brandy when the syrup is measured✪ Brandy Pears, and peeling them instead of dropping in the soda water. Brandy Peaches, Use the finest White Heath peaches, skinning them as above directed. Cook in a syrup until tender; fill a quart jar with as many as you can pack in without bruising, and between each layer put a cup of white sugar. After the jar has been filled, shake down, and cover with as much sugar as it will hold. Bury the peaches under the ground, with a foot of earth above them, and allow to stay for a year. The fruit will brandy in that time and be almost as good as those put up in the liquor. Be careful to seal jars perfectly air-tight. VEGETABLES. " Good cooking tempts the appetite." —Rahbi Ada. VEGETABLES. All vegetables are best if cooked as soon as they are gath- ered. They must be picked and washed and laid in a pan of co-Id water previous to cooking. Vegetables should be boiled until tender, and well drained before dressing for the table. A pinch of salt should be added to the water in which they are cooked, and always fill the pot with boiling water as it boils away. Stuffed Potatoes. Bake large, even potatoes as for eating, and when done cut off a lengthwise piece and scrape out all of the inside ; be careful not to break the skin. Mash the potatoes and work into it while hot i teaspoon each of butter, cream and grated cheese to every potato, and season with pepper and salt. Work enough milk in to cream it soft, and set on the fire to heat, stirring con- stantly. When scalding hot, add i egg, well beaten, for each potato✪ Stuffed Potatoes, and allow it to steam 5 minutes. Fill the skins, heaping the mixture in them, and stick in each potato a thin strip of friend bacon. Brown the potatoes over the top and serve on a flat dish. Potato Chips. Pare potatoes very thin with a vegetable cutter, and soak for y^ an hour in salt water, drain and spread on a dry towel. Fry in boiling lard, in a corquette basket, sprinkle with salt, and use as a garnish or as a vegetable. If the fat is boiling when the slices are dropped in it, they will only take about a minute to fry, and will be crisp and delicious.

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Brandy Peaches. Use White Heath peaches and the best apple brandy when making brandy peaches. Put the peaches, a few at a time, into boiling soda water, just strong enough to loosen the skins. Let them remain a few minutes, and then wipe off the skin with a coarse towel, and drop into a bowl of cold water to keep from turning dark ; trim off any specks or bruised parts. Weigh the peaches and allow ^ pound of white sugar to every pound of fruit, and 3^ pint of water to every pound of sugar. Boil the syrup until it is clear, and put in the peaches a few at a time, and boil until you can run a straw through them ; put on a large dish to drain, and boil the syrup until thick. Let it get perfectly cold, and add as much brandy as you have syrup. Place the peaches in jars and cover with the syrup. After 3 weeks open them, and take out one-half of the syrup and fill up with pure brandy. They won't be ready for use under nine months. The syrup that comes from the peaches can be used to season sweet potatoes, mashed and baked, pouring a teacupful over the dish before sending it to the table. Brandy Pears. Make the same as you would peaches, using a little more brandy when the syrup is measured, and peeling them instead of dropping in the soda water. Brandy Peaches, Use the finest White Heath peaches, skinning them as above directed. Cook in a syrup until tender; fill a quart jar with as many as you can pack in without bruising, and between each layer put a cup of white sugar. After the jar has been filled, shake down, and cover with as much sugar as it will hold. Bury the peaches under the ground, with a foot of earth above them, and allow to stay for a year. The fruit will brandy in that time and be almost as good as those put up in the liquor. Be careful to seal jars perfectly air-tight. VEGETABLES. " Good cooking tempts the appetite." —Rabbi Ada. VEGETABLES. All vegetables are best if cooked as soon as they are gathered. They must be picked and washed and laid in a pan of co-Id water previous to cooking. Vegetables should be boiled until tender, and well drained before dressing for the table. A pinch of salt should be added to the water in which they are cooked, and always fill the pot with boiling water as it boils away. Stuffed Potatoes. Bake large, even potatoes as for eating, and when done cut off a lengthwise piece and scrape out all of the inside ; be careful not to break the skin. Mash the potatoes and work into it while hot 1 teaspoon each of butter, cream and grated cheese to every potato, and season with pepper and salt. Work enough milk in to cream it soft, and set on the fire to heat, stirring constantly. When scalding hot, add i egg, well beaten, for each potato, and allow it to steam 5 minutes. Fill the skins, heaping the mixture in them, and stick in each potato a thin strip of fried bacon. Brown the potatoes over the top and serve on a flat dish. Potato Chips. Pare potatoes very thin with a vegetable cutter, and soak for y^ an hour in salt water, drain and spread on a dry towel. Fry in boiling lard, in a croquette basket, sprinkle with salt, and use as a garnish or as a vegetable. If the fat is boiling when the slices are dropped in it, they will only take about a minute to fry, and will be crisp and delicious.

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