Peaches
Take juicy peaches--pare them, allow for each pound of them, a pound of
nice white sugar. Put just cold water enough to the sugar to saturate
it. When dissolved, stir it up well, and put in the peaches, without
crowding them, and boil them slowly about twenty minutes. A few peach
meats, blanched and preserved with the peaches, are nice, and are quite
ornamental to the peaches. These, as well as all other kinds of
sweetmeats, should be turned out of the preserving kettle as soon as
taken from the fire, and set away in a cool place. If allowed to remain
near the fire, the syrup will not look clear. Cover them up tight--let
them remain three or four days, then turn the syrup from them, scald it,
and turn it back, while hot, on to the peaches.
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Pea Soup
Use chicken, mutton, or beef broth, or water for a liquor in which to boil two cups of green peas, add to them one minced onion, one carrot cut fine, a teaspoonful of chopped parsley, a stalk of celery cut fine, a bay leaf and two cloves. When the p... Pea Soup
Cut two large slices of ham into dice, with a sliced onion, and fry them in a little bacon fat until they are lightly browned. Cut up one turnip, one large carrot, four outer stalks of celery, and one leek into small pieces; add these last ingredients... Pea Soup
One can of peas, one half teaspoon of Armour's Extract of Beef, two tablespoons of butter, one tablespoon of flour, one teaspoon of salt and a dash of pepper, one half teaspoon of sugar, one quart of milk or half milk and half cream. Rinse the peas,... Pea Soup
1 pint soaked peas. 1 ounce butter. 2 1/2 pints water. 1 stick of celery. 1 1/2 teaspoons salt. 1 large carrot. 1 large turnip. 1 large onion. 1 dozen peppercorns. 1/2 teaspoon mixed herbs. Dissolve the butter in a sauce... Pea Soup
If you make your soup of dry peas, soak them over night, in a warm place, using a quart of water to each quart of the peas. Early the next morning boil them an hour. Boil with them a tea spoonful of saleratus, eight or ten minutes, then take them ou... Pea Soup
Use half a pint, or seven ounces of dried peas, (cost three cents,) for every two quarts of soup you want. Put them in three quarts of cold water, after washing them well; bring them slowly to a boil; add a bone, or bit of ham, if you have it to spa... Pea Soup
Parboil the peas in saleratus water (one heaping teaspoon to kettle two-thirds full of water), then wash well and put in to boil with a piece of salt pork. Season to taste, with salt and pepper, and onions previously fried in butter. Add dried bread... Pea Soup Economical
Boil for four hours two quarts of green pea hulls in four quarts of water, in which beef, mutton, or fowl has been boiled, then add a bunch or bouquet of herbs, salt and pepper, a teaspoonful of butter, and a quart of milk. Rub through a hair sieve, t... Pea Soup For Six Persons
Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried pe... Pea Soup No 1
Take two pints of peas, one pound of bacon, two bunches of carrots and onions, two bunches of parsley and thyme; moisten the whole with cold water, and let them boil for four hours, adding more water to them if necessary. When quite done, pound them... Pea Soup No 2
Take about three or four pounds of lean beef; cut it in pieces and set it on the fire in three gallons of water, with nearly one pound of ham, a small bundle of sweet herbs, another of mint, and forty peppercorns. Wash a bunch of celery clean, put i... Pea Soup No 3
To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt. Let it boil over a slow fire... Pea Soup No 4
Boil one onion and one quart of peas in three quarts of water till they are soft; then work them through a hair sieve. Mix the pulp with the water in which the peas were boiled; set it over the fire and let it boil; add two cabbage lettuces, cut in ... Peach Chutney
6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of green ginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pare and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and the other quart of vinegar into a syr... Peach Cordial
Take ripe juicy peaches--wash and wipe them, to get off the down--gash them to the stone. Put to each peck of peaches a gallon of French brandy, and cover them up tight. Let the whole remain a couple of months, then drain the brandy free from the pe... Peach Jam
Inferior peaches, and those that are not fully ripe, are best preserved in the following manner: Pare and halve them, and take out the stones--lay the peaches in a deep dish, and to each layer of peaches put a layer of brown sugar. Three-quarters of... Peach Pie
Take mellow, juicy peaches--wash and put them in a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in about a table-spoonful of water, and sprinkle a little flour over the top--cover it with a thic... Peach Salad
Pare and quarter a quart of ripe peaches, (cost ten cents,) lay them in a heap in a shallow glass dish; squeeze over them the juice of an orange, (cost two cents,) and sprinkle them with powdered sugar, (cost two cents.) Put them on the ice to get v... Peaches
Take juicy peaches--pare them, allow for each pound of them, a pound of nice white sugar. Put just cold water enough to the sugar to saturate it. When dissolved, stir it up well, and put in the peaches, without crowding them, and boil them slowly ab... Peaches And Apricots
Take those of a full growth, but perfectly green, put them in salt and water, strong enough to bear up an egg. When they have been in a week, take them out, and wipe them carefully with a soft cloth. Lay them in a pickle jar. Put to a gallon of vine... Peaches And Pears
These fruits have the high esteem of many people in warm and temperate climates. The peach is called the Persian apple, and is, like the pear, delicious served either cooked or raw. ... Peaches Mango Of
Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-salt. Let them lie two or three days, covering them with a board; take them out and dry them, and with a sharp knife cut them o... Peaches To Preserve In Brandy No 1
The peaches should be gathered before they are too ripe; they should be of the hard kind--old Newington or the Magdalen peaches are the best. Rub off the down with a flannel, and loosen the stone, which is done by cutting a quill and passing it care... Peaches To Preserve In Brandy No 2
Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water; take them out when soft, and put them into a large table-cloth, four or five times doubled. Into a quart of white French brandy put ten ounces of powde... Peaches To Preserve In Brandy No 3
Put Newington peaches in boiling water: just give them a scald, but do not let them boil; then take them out, and throw them into cold water. Dry them on a sieve, and put them in long wide-mouthed bottles. To half a dozen peaches take half a pound o... Peanut Butter Broth
1 pt. fresh sweet milk 1 pt. water 1 1/2 tablespoons peanut butter 1 tablespoon catsup Salt, pepper or other season to taste. Pour liquid with peanut butter into double boiler; dissolve butter so... Peanut Butter Fudge
Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt, two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them, add the peanut butter and salt. Stir occasionally while cooking. Should be cooked slowly until a soft ba... Peanut Candy
Two cups brown sugar, one tablespoonful molasses, one teaspoonful vinegar, lump butter. Cook until it hardens in water, and pour over peanuts placed in buttered pans. ... Peanut Candy
One pound of granulated sugar put in an iron spider; stir until free from lumps. Crush a quart of peanuts very fine and add just before taking from the stove.--Mrs. C. E. Dodge. * * * ... Peanut Soup
Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste. Pound to a paste a cupful of nuts from which the skin has been re... Peanut Taffy
Two cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved. Use no water. First the sugar will become lumpy, and it will not seem possible that it will become liquid, but patience and constant st... Pear Marmalade
Boil the pears with the skins on. When soft, rub them through a sieve, and put to each pound of pulp three-quarters of a pound of brown sugar. Stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly. ... Pear Salad
Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dressing. Over this grate cocoanut and on top place cherries. ... Pearl Barley Pudding
Boil three table-spoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours. Strain it; when cold add two eggs; put some paste round the dish, and bake it. ... Pearl Sago And Fruit Jellies
Soak half a cup of pearl sago two hours in a cup of cold water, then add half a cup of water and a cup and a half of fruit juice--strawberry, raspberry, or currant; boil for twenty minutes and sweeten to taste. Fruit syrups may be used in winter; it... Pears
Make a syrup, allowing three-quarters of a pound of sugar to each pound of the pears. If brown sugar is used for the syrup, clarify it, then put in the pears, and boil them till soft. A few slips of ginger, or powdered ginger, tied up in bags, and b...