Page 176

DOMESTIC COOKERY AND
out and put in more; boil the syrup till quite rich, and then pour it over the preaches.

To Pickle Cherries Or Peaches.
If peaches wipe them well with a coarse towel; if cherries, cut the stems half off, but do not stone them ; put them in jars , and yo every half gallon of vinegar it takes to cover them, put a pound of sugar, and cloves and cinnamon to taste; boil and skim it well, and when nearly cool pour off the vinegar and pour it on again.

A New Way Of Preserving Peaches.
Pare, halve and weight the peaches, put them in a Preserving kettle of boiling water, and , and to six pounds, put a Tae spoonful of potash, let them boil one minute, take them off and throw in cold water, and scrape off the black which adheres to the peaches; make the syrup of half a pound of sugar and a gill of water to each pound of peaches ; put the fruit in when it boil, and take them out when it become clear. This is a preserve that keeps well, and has been much admired.

Omelet
Beat six or eight eggs, with some chopped parsley and a little salt; have the pan or speeder nicely washed, put in a quarter of pound of butter; when it is hot, pour in the eggs; stir it with a spoon till it begins to form, when it is a light brown on the under side it is done ; turn it out on a plate, and send to table immediately. Some graded bread soaked in cream put in the omelet, some think an improvement.

Whortleberry Pudding
one pound of flour, one of light brown sugar, eight eggs, beat as sponge cake, and add one quart of whortleberries nicely picked, washed, and allowed to dry; bake as sponge cake. this be serenity sauce, either hot or cold.