Another Receipt for Stewed Peaches

Instructions

1. Should the fruit be not perfectly ripe, throw it into boiling water and keep it just simmering, until the skin can be easily stripped off.
2. Have ready half a pound of fine sugar boiled to a light syrup with three-quarters of a pint of water.
3. Throw in the peaches, let them stew softly until quite tender, and turn them often that they may be equally done.
4. After they are dished, add a little strained lemon-juice to the syrup, and reduce it by a few minutes' very quick boiling.
5. The fruit is sometimes pared, divided, and stoned, then gently stewed until it is tender.
6. Proportions: Sugar, 8 oz.; water, 3/4 pint: 10 to 12 minutes. Peaches, 6 or 7; lemon-juice, 1 large teaspoonful.