Spiced Peaches

Twenty-eight pounds of peaches, sixteen pounds of granulated sugar, two quarts of white wine vinegar, two ounces of bruised ginger, ounce of ground cloves, two ounces each of ground allspice and cinnamon and half an ounce of ground mace, mix all the spices together and fill into two muslin bags, tie tight, bring the sugar and vinegar to the boil, put in the spices, then the peaches peeled but left whole, when they come to the boil again, remove from the fire and carefully place them in a stone crock, allow to cool overnight, then pour off the liquid into a preserving kettle, gradually bring to the boil, then pour back over the fruit, repeat this with the liquor every day for ten days and on the last day reduce the liquor till there is only just enough to cover the peaches, then place the crock in the bain-marie and bring to boiling point, fill into fruit jars and use as wanted.

Brandy Peaches

Large firm freestone peaches placed in a preserving kettle and covered with boiling water, lid then put on and allowed to remain till the water becomes cold, then drain off the water and repeat with another scalding and cooling, then take each peach out of the cold water and allow to drain and dry between two towels, then put the fruit into small stone crocks and cover with brandy; cover with air-proof paper and allow to macerate for a week; at the week end take out and weigh the fruit; to each pound of peaches make syrup of one pound of sugar and a cupful of water, bring to the Doil and skim, then put in the fruit and simmer, when tender, take out and drain, put into fruit jars, allow the syrup to cool; when cold, make a mixture of equal quantities of the syrup and brandy, pour over the fruit in the jars, seal up, keep in a cool dark place, use as wanted.

Bottled Peaches

Ripe, large juicy peaches peeled and halved, then weighed; to each pound, allow one pound of sugar. Take a stone crock, fill it with alternate layers of peaches and sugar, let macerate for 24 hours, then turn all carefully into preserving kettle with some of the kernels blanched and skinned, bring rapidly to the boil, then simmer till the fruit is tender and the syrup clear, take up gently and fill into fruit jars without breaking the halves, allow the syrup to become cold, then pour over the peaches, screw on the covers, use as wanted.

Peach Cobbler

Shallow buttered baking pan lined with a good short paste, halves of peeled peaches filled into it, covered with powdered sugar, upper crust of short paste placed on and pinched down at edges, egg washed and baked in a medium oven for half an hour; served cut in squares dusted with powdered sugar and a small pitcher of cream served separately.

Peach Shortcake

Ripe freestone peaches peeled and chopped, mixed with sugar to taste, shortcake baked, split, the peaches then spread between and on top, the top layer then piped with whipped cream; served cut in squares, with or without a separate pitcher of cream.