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Simple Peaches Cooking Recipe

Below is the quick and easy cooking recipe for Peaches.

Take juicy peaches—pare them, allow for each pound of1 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 preserve the Peachesd 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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