PEACHES

64. PEACHES may be divided into two general classes: those having a yellow skin and those having a white skin. In each of these classes are found both clingstone and freestone peaches; that is, peaches whose pulp adheres tightly to the seed, or stone, and those in which the pulp can be separated easily from the stone. When peaches are purchased for canning or for any use in which it is necessary to remove the seeds, freestones should be selected. Clingstones may be used when the stones are allowed to remain in the fruit, as in pickled peaches, and for jams, preserves, or butters, in which small pieces may be used or the entire peach mashed. Whether to select yellow or white peaches, however, is merely a matter of taste, as some persons prefer one kind and some the other.

65. Peaches are not satisfactory for jelly making, because they do not contain pectin. However, the juice of peaches makes a very good sirup if it is sweetened and cooked until it is thick. Such sirup is really just as delicious as maple sirup with griddle cakes. Peaches are used to a large extent for canning and are also made into preserves, jams, and butters. In addition, they are much used without cooking, for they are favored by most persons. When they are to be served whole, they should be washed and then wiped with a damp cloth to remove the fuzz. The skins may be removed by blanching the peaches in boiling water or peeling them with a sharp knife. If they are then sliced or cut in any desirable way and served with cream and sugar, they make a delicious dessert.

66. STEWED PEACHES.--Fresh stewed peaches make a very desirable dessert to serve with simple cake or cookies. Children may very readily eat such dessert without danger of digestive disturbances. Adding a tablespoonful of butter to the hot stewed peaches and then serving them over freshly made toast makes a delightful breakfast dish. The cooked peaches may also be run through a sieve, reheated with a little flour or corn starch to thicken them slightly, and then served hot on buttered toast.

STEWED PEACHES

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Sufficient to Serve Eight

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Peel the peaches, cut into halves, and remove the seeds. Put the sugar and water over the fire to cook in a saucepan and bring to a rapid boil. Add the peaches and cook until they may be easily pierced with a fork.

67. BAKED PEACHES.--When peaches are to be baked, select large firm ones. Wash them thoroughly and cut them into halves, removing the stones. Place the peaches in a shallow pan, fill the cavities with sugar, and dot the top of each half with butter. Set in the oven and bake until the peaches become soft. Serve hot or cold, either with or without cream, as desired.