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Rosa's Sweet Pickle.
Brandy Peaches(Pickles.) - (The Cookery Blue Book)
If possible procure "Morris White" peaches. Peel very carefully and
throw into cold water to keep them white. To 6 pounds of fruit allow the
same weight of sugar; make a syrup of 2 pounds of the sugar and cook
peaches very slowly until tender. Lay them on a platter to cool. Then
add the remainder of the sugar and make a rich syrup; remove from fire
and let it cool a little. Place the peaches in jars. To every 2 cups of
syrup add 1 of perfectly white brandy, and pour over the peaches.
To Brandy PeachesTo three pounds of sugar add a pint and a half water; boil and skim it;
prepare eight pounds of ripe clingstone peaches: wash and rub with a
coarse towel until all the down is off, then pierce them with a fork and
throw them into the syrup and boil them until a sharp straw can
punctuate them: as they soften put them into your jar, which must be
kept closely covered. Boil your syrup until it thickens, while hot, add
a quart of the best brandy and throw it over your peaches, tie the jar
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