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Dried Peaches

Cut some peaches into halves and put them in a preserving-pan with some syrup at twenty-two degrees; let them simmer for a few minutes till the skins can be easily removed; take them out, peel, and put them back in the syrup; boil for a few minutes, then turn all into a basin and let it remain till the following day. Drain the syrup off the peaches, boil it up again, then pour it over them. Repeat this for the two following days. Put the peaches on drainers, dip a camel's hair-brush in prepared cochineal or carmine, paint the peaches lightly over and set them in the screen to dry. Boil one and one-half pounds of sugar to the pearl degree, drain the juice of a lemon in with it and work the sugar at the side of the pan with a spoon until it becomes whitish, then put in the peaches and shake them gently about. Take each piece out with a fork, arrange them on a brass drainer and set them in the screen at a moderate heat to dry. In about an hour's time, pack the peaches in cardboard boxes with a sheet of white paper between each layer.