64. PEACHES may be divided into two general classes: those having a
yellow skin and those having a white skin. In each of these classes are
found both _clingstone_ and _freestone_ peaches; that is, peaches whose
pulp adheres tightly to the seed, or stone, and those in which the pulp
can be separated easily from the stone. When peaches are purchased for
canning or for any use in which it is necessary to remove the seeds,
freestones should be selected. Clingstones may be used when the stones
are allowed to remain in the fruit, as in pickled peaches, and for jams,
preserves, or butters, in which small pieces may be used or the entire
peach mashed. Whether to select yellow or white peaches, however, is
merely a matter of taste, as some persons prefer one kind and some
the other.
65. Peaches are not satisfactory for jelly making, because they do not
contain pectin. However, the juice of peaches makes a very good sirup if
it is sweetened and cooked until it is thick. Such sirup is really just
as delicious as maple sirup with griddle cakes. Peaches are used to a
large extent for canning and are also made into preserves, jams, and
butters. In addition, they are much used without cooking, for they are
favored by most persons. When they are to be served whole, they should
be washed and then wiped with a damp cloth to remove the fuzz. The skins
may be removed by blanching the peaches in boiling water or peeling them
with a sharp knife. If they are then sliced or cut in any desirable way
and served with cream and sugar, they make a delicious dessert.
66. STEWED PEACHES.--Fresh stewed peaches make a very desirable dessert
to serve with simple cake or cookies. Children may very readily eat such
dessert without danger of digestive disturbances. Adding a tablespoonful
of butter to the hot stewed peaches and then serving them over freshly
made toast makes a delightful breakfast dish. The cooked peaches may
also be run through a sieve, reheated with a little flour or corn starch
to thicken them slightly, and then served hot on buttered toast.
STEWED PEACHES
(Sufficient to Serve Eight)
1-1/2 qt. peaches
1 lb. sugar
1 c. water
Peel the peaches, cut into halves, and remove the seeds. Put the sugar
and water over the fire to cook in a saucepan and bring to a rapid boil.
Add the peaches and cook until they may be easily pierced with a fork.
67. BAKED PEACHES.--When peaches are to be baked, select large firm
ones. Wash them thoroughly and cut them into halves, removing the
stones. Place the peaches in a shallow pan, fill the cavities with
sugar, and dot the top of each half with butter. Set in the oven and
bake until the peaches become soft. Serve hot or cold, either with or
without cream, as desired.