3911.—PEACHES, TO DRY.
Ingredients.—Peaches (not quite ripe), an equal weight of sugar.
Method.—Scald and remove the skins, divide and stone the fruit. Place them on dishes, cover with sugar, let them remain for 24 hours, then put the whole into a preserving pan and simmer gently until clear. Turn into an earthenware vessel, after two days drain off, boil up, and replace the syrup, let them remain two days longer, then drain away the syrup, and dredge the peaches liberally with fine sugar. Leave them in single layers in a cool place until dry, then pack them in air-tight tins, with paper between each layer. Apricots, nectarines or plums may be dried by this method.
Time.—5 or 6 days. Seasonable from August to September.
3912.—PICKERIL, TO COOK.
See recipes Nos. 574–8 for cooking pike, which this fish resembles.
3913.—POP OVERS.
Ingredients.—1 teacupful of white flour, 1 teacupful of milk, 1 egg, salt to taste.
Method.—Make a batter of the ingredients, pour into a hot, greased, pop-over tin, and bake in a quick oven. Pop-over tins are similar to sheets of patty pans, but the hollows are deeper.
Time.—From 20 to 25 minutes. Average Cost, 3d. to 4d. Sufficient for 5 or 6 persons. Seasonable at any time.
3914.—RICE GRIDDLE CAKES.
Ingredients.—1 pint of plainly boiled rice, 2 cups of white flour, 2 pints of milk, 1 tablespoonful of oiled butter, 1 tablespoonful of sugar, 1 teaspoonful of salt, 1 teaspoonful of baking powder, 3 eggs.
Method.—Add one pint of milk to the rice, cover it and let stand all night. In the morning stir in the flour, sugar, salt, and baking powder. Beat the eggs, add the butter and remaining pint of milk to them, mix with the flour, etc., and beat well. Fry on the griddle and serve hot.
Time.—To fry the cakes, about 10 minutes. Average Cost, 1s. 1d. to 1s. 4d. Sufficient for 8 or 9 persons. Seasonable at any time.
3915.—RYE BREAD.
Ingredients.—2 quarts of rye flour, ½ a cupful of liquid yeast (or 1 oz. of compressed yeast), 1 tablespoonful of sugar, 1 tablespoonful of butter oiled, 2 teaspoonfuls of salt, 1½ pints of warm water.
Method.—Mix the flour, sugar and salt together. To the water add the yeast and butter, and stir the whole into the flour. Knead well, cover closely, and let it remain in a warm place for about 8 hours. When ready shape into 3 loaves, or 2 loaves and some small rolls, let
