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Classic
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page 293
Brandied Peaches
BRANDIED PEACHES (No. 1)
Mrs. Henry C. Buckner
12 pounds of fruit,
6 pounds of white sugar.
Sprinkle sugar on the fruit and let it stand 6 hours. Then boil till fruit is
tender. Add 1 ounce of peach-stones to boiling mixture. When cold, add peach
brandy to taste.
BRANDIED PEACHES (No. 2)
Mrs. John W. Fox
Pour hot boiling water over white clingstone peaches and rub the peeling off.
Make a rich syrup of half a pound of sugar to a pound of fruit. Add water to
sugar, and when the syrup boils up, drop the peaches in and let them cook till
the fruit can be pierced with a straw. Remove
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