Ripe Peach Sauce
Take juicy freestone peaches; pare and stone them, and cut them up. Save all the juice, and stew them in it. When quite soft, take them off the fire, and sweeten them. The flavor will be much improved by stewing with them a bunch of fresh peach leaves, to be taken out when the peaches are done. Or, if you cannot readily obtain the leaves, a handful of the fresh peach kernels, stewed with the fruit, (and to be taken out afterwards,) will answer the purpose.
It is well, even in the sunny side of a city garden, to plant two peach stones; so that when they grow into trees, you may have peach leaves at hand for improving the flavor of custards, and other things. Unless the trees are perfectly healthy, and the leaves green, do not use them.