The economical cook book

putting them on dry dishes if the syrup drains out of them. When so dry that you can handle them, pack them in drums or boxes, with layers of sifted sugar, beginning with the sugar and finishing with it. You may boil more peaches in the same syrup if you have enough left. These are better than figs. PRESERVING AND CANNING FRUITS. 271 * Raspberry Jam. Press the raspberries through a wire-sieve, measure the pulp, and to every pint put a pound of sugar, set all together over a fire in a preserving-kettle. When it begins to boil, skim it well, tN>il twenty minutes, fill your jelly tumblers, and let it stand in a cool place until next day. Out white paper the size of the top of the tumbler, lay it on, and paste thick white paper over the top. * Brandied Peaches, No. 1. For this purpose the oling-stone white-heath peaches are the best. Pare the fruit, but do not cut them, as they are preserved whole. Weigh the fruit, and to four pounds put four pounds of sugar and a pint of the best white French brandy. Make a syrup of the sugar and as little water as possible; dissolve it gradually on the back of the range. When the sugar is all dissolved, set it over the fire and bring it to a boil ; put in the fruit and boil it five or six minutes ; take out the fruit without any of the syrup ; put it in the jars ; boil the syrup fifteen minutes longer or until it thickens ; then take it from the fire, add the brandy, pour over the peaches and seal or cover immediately. * Brandied Peaches, No. 2. Half a pound of sugar for every one of fruit ; pare the fruit, put it in a preserving-kettle, cover with water and simmer until soft ; take it out without any water, put it closely-packed in the jars, put the dry sugar on the top of the peaches, cover them with white French brandy, and seal up the jars immediately. Brandied Peaches, No. 3. Prepare the peaches as in No. 1 ; weigh them and allow a half pound of sugar to every pound of fruit; make a syrup of the sugar with cold water ; bring to a boil, put in a few of the peaches at a time and boil until tender; continue to do this until all but the last boiling; turn out the syrup, keeping it for other purposes, and make a fresh one of half a pound of sugar to each pound of fruit, as before; put in the last of the fruit; when done, add the brandy, a quart of the best white French brandy to every six or seven pounds of fruit. After filling your jars, cover them with the brandied syrup and close immediately. * Brandied Peaches, No. 4. Take white cling-stoned peaches; pare them and lay them whole in a stone jar— a layer of peaches and a layer of sngari until the jar is full; cover with white French brandy; set the jar in a deep vessel of cold water, bring to a boil, and continue to boil the water round the jar for three or four hours, first tying the jar closely over the top with bladder; let it stand in the water until cold, then lift out the jar, wipe it dry and set it away for use. This is a fine recipe * Quince Marmalade. Pare the fruit, core it, cut it in small pieces and weigh it; put it in a preserving-kettle and cover it with cold water ; set it over the fire and boil gently until quite tender, then add half a pound of sifted sugar to every pound of fruit, and boil until clear and quite thick ; put it in moulds or jars, lay a piece of fine letter-paper, cut to fit the inside, on the top of every mould, then paste up with thick white paper. This must not be done until the next day. * Peach Marmalade, Ho. 1.