Peach Leather

Ingredients

• as many peaches as you choose
• a quarter of a pound of sugar

Method

1. 1

   Stew peaches, mash smooth, spread on a greased board, and dry in the sun.

2. 2

   Roll up when dry.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 137. The excerpt below is the record exactly as published.

Peach Leather. — Butter Taffy. — Cocoa-nut Cones. — First-rate Molasses Candy. — Choco- late Caramels. — Delightful Cough Candy. Cocoa-nut Candy. Equal quantities of white sugar and grated cocoa-nut ; add enough milk of the cocoa-nut to moisten the sugar, and then put it on the fire to boil, stirring almost constant- ly. When the candy begins to return to sugar, stir in the cocoa-nut as quickly as possible, and in a minute or two spread it on dishes to cool, marking it off in squares to cut after it hardens sufficiently. If you would like a por- tion pink stir a little pokeberry jelly into some of the candy while hot, until it has acquired the tint you like. CoooA-NUT Balls. Any confectioner now will furnish his customers with freshly-grated cocoa-nut at a reasonable price, which is a great saving of labor at home. To one pound and a half of white sugar put one pint of water, and boil until ropy ; then turn it out into a bowl, and stir into it one good- sized cocoa-nut, and when cool make into balls with the hand, and set away to dry. Candy in Pudding Fashion. Take half a pint of citron, half a pint of raisins, half a pound of figs, quarter of a pound of shelled almonds, VmQINIA COOKERY-BOOK, W one pint of peanuts before they are hulled ; out up the citron, stone the raisins, blanch the almonds, and bull the peanuts ; cut up the figs into small bits. Take two pounds of coflFee-sugar, and moisten with vinegar ; put in a piece of butter as large as a walnut ; stew till it hardens, but take off before it gets to the brittle stage ; beat it with a spoon six or eight times ; then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mould it. Let it get cold, and slice off pieces as it may be want- ed for eating. Newport Candy. One pint of molasses, half a pint of brown sugar, quar- ter of a pound of butter. Choose a cold winter day for your candy-making, and you can hardly fail to be pleased with your success, for this recipe is generally liked : Boil for several hours, until a drop cast into a cup of cold water will harden by the time it reaches the bottom. Have ready some buttered dishes, and pour a thin layer of the boiling candy over the surface. Let it cool with- out pulling. It is crisp, and very good. Cbeam Cabamxls. Half a pound of chocolate, two pounds of white sugar, a tabje-spoonf ul of butter, one teacupful of cream. Cook these together until the mixture candies ; flayor with vanilla, but not too much — say one teaspoonf ul. Stir this candy all the time. This makes the dark part. White part : three cupf uls of sugar and one of cream, boiled together for twenty minutes ; not to be stirred too much, and flavored with lemon or orange juice. Butter a flat dish ; place upon it a layer of the brown mixture ; let it get a little hard, and then add a layer of the white, which also allow to harden for a few minutes ; place on top an- 290 VIRGINIA COOKEHTBOOK. I I I ■ J ■ !■ ^11^ ^Wl ■ " 11 !■ Ill I ■_ ,1 - - - ■ - - other layer of chocolate. Check off in little squares, and cut into blocks when cold. Conserves of Stbawbebbies. Prepare the fruit as for preserving ; that is to say, sprinkle the strawberries with- sugar, when freshly gather- ed, in the proportion of half a pound of sugar to one of fruit ; let them stand four hours to allow time for the sirup to form, and the fruit get slightly hardened ; then pour off the sirup, put it on the fire in a preserving-ket- tle, drop in the fruit as soon as it comes to a boil, and let it stay just long enough to become well scalded; then take it off gently in a ladle that is perforated, spread the berries on dishes in the sun to dry, throwing over them a thin muslin covering to protect them against bees ; bring them in at nightfall, turn them, and the next day's sunning will probably be sufficient to dry them enough. Pack them in glass jars, interspersing each layer of fruit with a sprinkling of granulated sugar. Kisses. Whites of two eggs, into which beat very gradually two teacupfiils of powdered sugar and two table-spoonfuls of corn-starch; flavor with lemon or vanilla. Drop in tea- spoonfuls, two inches apart, on well-buttered letter-paper ; lay the paper on a half -inch board, and place in a mod- erate oven. Bake fifteen minutes, until slightly brown. Peach Chips ob Conserves Are made almost precisely as directed for strawberry conserves; the only difference between chips and con- serves being that the former are made of clingstone peaches sliced thin, stewed, and put out to dry, and the Others are, pref w»bly, made of soft peaches, or rather free- TLRQINIA COOKERY-BOOK. VSifl Stone peaches, and only cut into halves when put into the preserving-kettle. Bees are perfectly voracious after this sweetmeat ; and, if it is not put to dry out of the reach of their depredations, will disappear with the most amazing rapidity. The choicest French confectionery is not equal to this sweetmeat when seen in perfection, and it is not very troublesome to make. Peach Leather. Stew as many peaches as you choose, allowing a quarter of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.