Take one pint of risen dough; work into it one cup full of butter, and two of sugar, one tablespoonful of cinnamon; set it in a dripping pan, and pour over it a little melted butter and some cinnamon; set it to rise, and when light, add more cinnamon, and butter, and bake. Cut them in square cakes.
PRESERVES.
A porcelain kettle is the best for preserves. Have a ladle with a long handle, and pierced with holes. The sugar should be the best loaf sugar. All soft fruit should be done gently, and not allowed to remain longer than half an hour after it begins to cook, till it is laid on dishes. This makes the fruit more firm.
TO PRESERVE CLING-STONE PEACHES.
Get the finest cling-stone peaches; take out the stone without disfiguring them; lay them after they are pared in half of their weight of sugar, allowing a pound of sugar to a pound of peaches; let them remain two hours: then put both sugar and peaches in the kettle together; let them boil till clear, skimming them frequently. Have some of the kernels cracked, and preserve them with the peaches.
TO PRESERVE PEACHES IN BRANDY.
The heath cling-stone are the best for this purpose. Half a pound of sugar to a pound of peaches. Throw into boiling pearl-ash water for a moment: then take them out and rub the skin off with a coarse towel, and throw them into cold water; make a syrup with as little water as possible; put in the peaches to boil, until they begin to look clear; then take up the peaches, and let the syrup boil ten minutes longer, mixing equal quantities of the syrup and the best white brandy. Put the peaches in jars: pour over the syrup, and seal them.
PEACH MARMALADE.
Take free-stone peaches; pare and slice them, allowing half a pound of sugar to one of the peaches. Sprinkle the sugar over them and let them stand two hours: then put them down to cook. Stir and mash them; let them cook gently, till they are a transparent pulp; then take it off, put into jars, and seal them.