PEACHES

64. PEACHES may be divided into two general classes: those having a
yellow skin and those having a white skin. In each of these classes are
found both _clingstone_ and _freestone_ peaches; that is, peaches whose
pulp adheres tightly to the seed, or stone, and those in which the pulp
can be separated easily from the stone. When peaches are purchased for
canning or for any use in which it is necessary to remove the seeds,
freestones should be selected. Clingstones may be used when the stones
are allowed to remain in the fruit, as in pickled peaches, and for jams,
preserves, or butters, in which small pieces may be used or the entire
peach mashed. Whether to select yellow or white peaches, however, is
merely a matter of taste, as some persons prefer one kind and some
the other.

65. Peaches are not satisfactory for jelly making, because they do not
contain pectin. However, the juice of peaches makes a very good sirup if
it is sweetened and cooked until it is thick. Such sirup is really just
as delicious as maple sirup with griddle cakes. Peaches are used to a
large extent for canning and are also made into preserves, jams, and
butters. In addition, they are much used without cooking, for they are
favored by most persons. When they are to be served whole, they should
be washed and then wiped with a damp cloth to remove the fuzz. The skins
may be removed by blanching the peaches in boiling water or peeling them
with a sharp knife. If they are then sliced or cut in any desirable way
and served with cream and sugar, they make a delicious dessert.

66. STEWED PEACHES.--Fresh stewed peaches make a very desirable dessert
to serve with simple cake or cookies. Children may very readily eat such