PEACH MARMALADE.
Peel, stone and weigh some peaches, fcut them in slices with a silver knife, put them into a preserving pan with a very little water, and cook them until soft, stirring frequently. Add Jib, sugar to each pound of fruit and a few of the kernels, and continue the cooking until the marmalade will set.
Note. Apricot marmalade can be made In the same way.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)
Word Count
67PEACH MARMALADE. New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)
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