Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

To Conserve Peaches

Take the yellow peaches, pare them, and cut them from the stone in one piece, to six pounds of peaches have two pounds of sugar, make a syrup of three-quarters of a pound of sugar, and a little water, put them in, and let them stay till they are quite clear, then take them up carefully on a dish, and set them in the sun to dry, pound the sugar fine, and strew over them, turning them over to let each part have some, do not put much on at a time, and if any syrup is made, remove them to fresh dishes, when they are sufficiently dry, lay them lightly in a jar, with a little sugar between each layer.

If the peaches are sweet clings, three pounds of sugar to twelve of peaches will be enough, if you dry them a day in the sun before they are stewed.