Categories: Preserve, Fruits 
      Yield: 50 servings 
  
     50    Peaches                             1 tb Salt 
      2 lb Sugar                                    Red roses 
      1 c  Water                                    Cloves 
      1 pt Vinegar                         
  
  Boil sugar, vinegar, water and salt for 20 minutes.  Dip peaches in hot 
  water for three minutes, then rub off fur with a towel.  Place on the stem 
  of each peach a red rose.  Stick four cloves through rose on to the peach. 
  Cook rosed peaches in syrup until soft. 
   
  Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower 
  Cookery - by Mary MacNicol) Typed for you by Karen Mintzias