The new Kentucky home cook book

Select freestone peaches that are barely ripe, peel and take out the seed, allow three-fourths of a pound of granulated sugar to each one of fruit. Put the fruit into a stone jar; dissolve and boil the sugar, skim it and pour it over the fruit, and let it stand all night. In the morning pour off the sirup, and boil it well before putting in the fruit ; cook slowly, lifting them gently from the bottom to prevent sticking. Crack and extract the kernels from some of the seeds, and add while cooking, which will greatly improve the flavor of the preserves. These may be taken out of the sirup when done, with a perforated skimmer, laid on large flat dishes, and set in the sun all day ; then put them into jars and pour the thick sirup over ; tie or seal up. Mrs. W. C. S. PEACH CHIPS. Take ripe, firm cling peaches, slice them nicely, weigh them, and allow one-half pound of sugar to one of fruit. Boil the sugar until it forms a thick sirup. Put in the sliced peaches, and cook them until clear. Take out the pieces with a perforated skimmer, spread them on clean, smooth boards, and set in the sun. When nearly dry, sprinkle each piece liberally with granulated sugar. When this dries, turn them over and sprinkle the other side, and keep them in the sun until as dry as chips. Pack them in jars with sugar sprinkled between and over them. Mrs. Laura C. Dimmitt. PEAR PRESERVES. Peel, cut in halves, core, -and weigh the pears. If hard, boil them in water until tender, and use the water for the sirup. Allow three-fourths of a pound of sugar to one of fruit. Boil gently until the sirup has penetrated them, and they look clear. Some of the pieces will cook sooner than The New Kentucky Home Cook Book. 199 others; these must he removed. When done, take them out, put them into jars, boil the sirup until thick, and pour it over them. Miss Florence Williams. PEAR PRESERVES. Peel and cut into halves, remove the cores and hard parts, and drop them into cold water to prevent them from turning dark. Weigh them, and allow three-quarters of a pound of sugar to each one of fruit. Dissolve the sugar with about a cupful of water to the pound. Stir in the white of one egg to every five pounds of sugar. Now put the sugar into a preserving-kettle, and boil it fast until the scum arises, which remove; then put in the pears; boil them slowly until they look clear; take them out with a perforated skimmer, and spread on dishes to. cool. Flavor the sirup or not, as you prefer, boil it until thick, and pour over the fruit. Ginger sliced thin and boiled in the sirup is a great addition. Mrs. W. C. Sadler. TO PRESERVE PEARS WHOLE. Select nice pears, not quite ripe and free from blemish ; peel them nicely, leaving on a short bit of stem; weigh them, and to each pound of fruit allow one pound of granulated sugar. Dissolve the sugar, put it into the kettle, boil and skim it; put in the pears, and boil them until clear and easily pierced with a fork. Take them out with a perforated skimmer, and lay them on flat dishes to cool ; then put them into jars, and when the sirup is thick, pour it over the fruit, having stuck a clove into the blossom-end of each pear. M. C. S. QUINCE PRESERVES.