Soak a quart of dried peaches in water four hours. Wash them, rubbing
them against one another by stirring around with a wooden spoon. Drain,
and put into a saucepan with just enough water to cover them. Stew
until they break to pieces. Rub to a soft smooth pulp, sweeten to taste
with white sugar. Send to table cold, with roast game or other meats.