Brandy Peaches

16 lbs. peeled peaches. 1/2 gal. alcohol.

10 lbs.cut loaf sugar.

Put peaches in cold clear water. Put sugar on to boil with very little water, when it comes to a thick syrup drop in just enough peaches to float on top, when they are tender enough to stick with a straw, remove and drain them in cullender; repeat this until all peaches are cooked. Put syrup back in kettle and boil until it becomes very thick again. Place peaches into an air-tight jar and pour over the peaches the hot syrup, filling jar 3/4 full, then fill remainder with alcohol leaving a space of 1/2 inch at top. Seal jars and shake well to mix syrup and alcohol, repeat this every day for a week. These peaches will keep for years.

Brandy Fruits From Canned Fruits

10 lbs, fruit. 1/4 gal. alcohol.

5 lbs. sugar.

Add sugar to syrup that comes in fruit, let cook until very thick; Put fruit in jars, filling 3/4 full with hot syrup, then fill with alcohol. Seal, shake well and put in cool place.

Fig Preserves

10 lbs. select figs. 8 lbs. cut loaf sugar. 2 lemons, sliced thin. 1/2 gal. lime water.

1/2 cup cinnamon bark, or 1/2 cup ginger root. 2 qts. water.

Peel figs, leaving stems on them, drop into lime water and let remain 10 minutes. Make a syrup by boiling sugar, lemon and cinnamon bark or ginger root in a little water until it becomes a thick syrup, then put in figs and let boil a few minutes, take out figs and put in cullender to drain, when drained put them on a shallow dish and place in the sun all day turning them several times. Boil syrup again until it becomes quite thick, keeping it well skimmed. Put figs into jars, pour over them the hot syrup and seal.

Fruit Jelly (From Any Fruit)

Boil fruit about 3/4 of an hour with enough water to cover it, put into a flannel bag and let drip slowly over night. To each pint of juice put in 3/4 lb. of cut loaf sugar and cook about 20 minutes; put into glasses and set in cool place to congeal.

Guava Jelly

5 doz. apples. 8 pts. sugar.

3 guavas.

Cut apples and guavas in small pieces, without peeling them; cover with water and boil about 1 1/2 hours. Put this into a flannel bag and drip until all juice is extracted. Next day measure the juice and for every pint of juice add 3/4 of a pint of sugar and boil about 1/2 hour or until it jellies; pour into glasses, put on top of each glass of jelly a piece of writing paper dipped in brandy and seal.

Preserves, Jellies And Brandy Fruits

4 lbs. pumpkin. 6 oranges. 2 qts. water.

4 lbs. cut loaf sugar. 1 lemon, sliced.

Peel pumkin and cut in long pieces; peel oranges and cut the peelings in same size pieces. Put the inside of the oranges and the sliced lemon in water and boil about 1 hour, take off and strain. Into this water add sugar, orange peelings and pumpkin, cook until tender, skimming constantly. Put into jars and seal.

Orange Marmalade

12 unpealed oranges, sliced. 6 unpeeled lemons, sliced.

Sugar. Water.

Mix oranges and lemons and put in an equal amount of water, let this stand over night. Next day put in the same quantity of sugar as there is oranges, lemons and water, and cook on a slow fire about 2 hours.

Preserved Myrtle Oranges And Cocoanut

6 doz. oranges. 4 qts. water

1 cocoanut, grated. Water.

Grate off the rough outside green part of orange skins. With an apple chorer make a hole about 1 inch in size in only one end of oranges and take out seeds and a little of the center of oranges. Put oranges in a light brine for 24 hours, take out, wipe dry and put into clear water and boil about 1 hour or until tender. Make a filling by boiling water, grated cocoanut and sugar 1/2 hour, allowing 1 cup of water and 1 lb. of sugar for every pound of grated cocoanut; fill the holes in center of oranges with this, plugging up hole in oranges with the piece of peeling cut out of oranges with apple chorer. Make a syrup by boiling sugar and water allowing lqt. of sugar and 1 pt. of water to every 2 lbs. of oranges; cook until it becomes a thick syrup, put into this syrup the oranges and let boil 15 minutes longer. Seal in airtight jars.

Pine Apple Prserves

5 lbs. pineapple. 1 qt. water.

5 lbs cut loaf sugar.

Peel and cut up pineapple, pour water over and let stand 4 hours. Drain off the water and put on to boil with sugar, when it becomes a thick syrup add the pieces of pineapple and cook about 1 1/2 hours longer; skim fre-quently. Put into jars and seal tightly.

Water Melon Preserve

14 lbs. water melon rind. 1 cup cinnamond bark. 1/2 cup cloves. 1/2 lb.ginger root.

1/2 oz.alum.

1/2 cup salt.

14 lbs. cut loaf sugar.

8 qts. water.

Peel water melon rind, cutting off all the green and pink, cut in fancy shapes or squares; put into 1 gallon of water and salt to soak and let remain for 12 hours; take out and put into 1 gallon of water mixed with alum for another 12 hours; then take out and wipe dry and put on to boil with enough water to cover, with ginger root (tied in a bag,) when cooked enough so you can stick into it a straw take out and strain. Make a syrup by boiling the sugar with a little water, cloves and cinnamon, while boiling add melon rind and ginger root bag and cook 1/2 hour longer. Take out ginger bag and put into jars and seal.