Choose firm, white fruit for this purpose. Peel and weigh the peaches. To every four pounds of fruit allow three of sugar, a pint of brandy and a half-pint of water. Put the sugar and water in the preserving kettle, and, when they begin to boil, drop in the peaches. Let these boil gently for twenty minutes, then remove the fruit with a perforated spoon and pack in glass jars. Let the syrup cook ten minutes longer, add the brandy, and, just as the boiling point is reached, remove the kettle and fill the jars with the scalding liquid. Seal at once.
Slice them thin and boil until clear in a syrup made with half their weight in sugar; lay them on dishes in the sun and turn them until dry. Pack them in jars with powdered sugar over each layer. They are very nice if made with pure honey instead of sugar.
Stem and wash the grapes, and put them into the preserving kettle, with the water still clinging to them. When the grapes are broken to pieces strain through a jelly-bag, measure the juice, and to each pound of this allow a pound and a half of sugar. Bring the juice to a boil, cook for fifteen minutes, add the sugar, which should be heated dry in the oven, and when this is dissolved fill glasses with the jelly.
Wash the quinces, but do not peel them. Cut in quarters and remove the cores. Put over the fire in porcelain kettle; add a very little water; cover closely and stew until the fruit is tender and broken. Strain and press through a jelly-bag, but do not squeeze the pulp. The juice must be allowed to drip through. Allow a pound of sugar to each pint of the juice. Return the juice to the fire and, as soon as it boils, pour in the sugar. Boil all hard until the juice begins to "jelly," skimming off the scum as it rises to the surface. Test the juice occasionally by pouring a spoonful upon a chilled plate. As soon as this quantity begins to jelly about the edge the kettle may be removed from the fire. Put at once into jelly-glasses.
Put your grapes over the fire in a large double boiler, without water. Cover closely and cook until the fruit is broken to pieces. Rub through a colander, then squeeze through a flannel bag. Measure the juice, and to each pint allow a pound of sugar. Put the sugar in pans and set in the oven to heat, but not to melt. Stir it from time to time to prevent scorching. Return the juice to the fire in a porcelain-lined kettle, and bring to a boil. Cook for twenty minutes, add the heated sugar, boil up just once and pour the jelly into* glasses set in a pan of hot water.
Wash the fruit, put it over the fire in an agate-lined kettle, and let it heat very, very slowly. When the fruit is hot and broken, remove from the fire and squeeze it through a jelly-bag. Measure the juice and allow a pound of granulated sugar to each pint of the liquid. ' Return the juice to the fire and set the sugar in shallow pans in the oven to heat. When the juice has boiled twenty minutes skim it; add the heated sugar, stir until this has dissolved, bring to the boiling point, and take from the fire. Fill your jelly-glasses while they stand in a pan of hot water.