1331 | Peach Marmalade.
—Peel and cut into slices twelve good-sized, sound peaches; put into a saucepan half a pound of granulated sugar and a pint of cold water; place it on a hot stove, and let come to a boil, then add the peaches, and cook for twelve minutes, stirring continually with the spatula. Remove from the fire, and strain through a pastry-sieve into a bowl, adding twelve peeled almonds (No. 1207), then let cool off thoroughly. Put it into a china bowl, lay it aside in a cool place, and use when needed. This marmalade will keep for several days if properly prepared.