Peel and stone three dozen peaches. Put them over the fire with enough boiling water to cover them and put into the water six peach-pits (crushed) and two slices of pineapple cut into dice Stew slowly, and when the peaches are tender transfer them to a bowl while you boil the liquor hard for five minutes, then strain it and add three cupfuls of granulated sugar. Boil to a thick syrup and pour over the peaches. Cover while cooking.
Wipe each plum carefully with a soft damp cloth, and prick it with a fork to prevent bursting. Have the water in the preserving kettle a little more than lukewarm and lay the fruit in it. Bring to a gentle boil, cook just long enough for the plums to become tender, but not long enough for the skins to crack. They must be watched carefully. Remove to a deep dish, add a cupful of granulated sugar to every quart of liquor, boil to a syrup and pour over the plums.
Wash two dozen firm, juicy apples and cut them - without peeling - into pieces. Put them into a porcelain-lined saucepan with a cupful of cold water and bring to a boil. Cook steadily, stirring frequently, until the fruit is soft and broken into bits. Remove from the fire and run through a colander to free the sauce from all bits of skin. Sweeten the apples to taste, and stir over the fire until the sugar is melted, but do not allow the mixture to boil. Add a teaspoonful of lemon juice and set aside until cold. Apple sauce made in this way is better in flavor and color than that made from the peeled fruit. The best part of the apple is that lying close to the skin, and it consequently loses much of its flavor in the peeling.
If sealed up while hot this will keep through the winter and supply fresh apple sauce when the raw fruit is scarce and expensive.
Wash the sliced peaches carefully and soak for six hours in cold water. Turn the fruit with the water in which it was soaked into a saucepan and bring to a gentle boil. Add a little sugar and stew until the peaches are tender. With a split spoon remove the slices of fruit, add a cupful of granulated sugar to the liquor, and boil quickly to thick syrup. Pour this over the peaches.
Wash and soak the evaporated fruit as directed in the preceding recipe, and put over the fire in the water in which it was soaked. The slices should be just covered by the water. Stew until very tender, then remove the fruit and set aside while you measure the juice. To a half-pint of the liquor add a half-pint of molasses and simmer for twenty-five minutes. Skim the syrup, return the pears to it, add a pinch of powdered ginger, boil up once, and remove from the fire.
Peel and core and cut in very thin slices. For eight, pounds of sliced fruit put into a kettle the juice from five lemons, one cupful of water, seven pounds of sugar and half a pound of ginger-root scraped and cut into thin slices.
Let the sugar dissolve before adding the fruit. Cut the peel of a lemon into long, thin slices and add to the fruit. Let it cook slowly for an hour, uncovered, and can while hot.