Peach Preserves (II)

6 pounds of the best free-stone peaches and 3 pounds of sugar. Pare, stone and quarter the fruit, strew the sugar amongst it, cover and set away over night. Put into a preserving kettle in the morning and boil very slowly an hour or more. Seal hot.

Pear Preserves

Pare the fruit,divide, and remove the cores adding to each pound of pears ¾ pound of sugar, making a syrup as for Peach Preserves (see first recipe). If brown sugar is used, clarify, add the pears a few at a time, and boil until clear, skim out and put in the remainder, cook in the same way. Then remove the fruit and boil the syrup down one-third; pack the fruit in cans and pour the syrup over it boiling hot. Seal immediately. These preserves may be put in jars and simply tied down when cold.

Pear Preserves, (II)

Pare, core and quarter the fruit and for each pound of pears take ½ pound of sugar. Save the perfect cores and skins and boil these in sufficient water to cover. Strain this and put the sugar in, let boil and add the prepared fruit; stew gently until the syrup becomes colored finely. Can and seal immediately. Any syrup remaining over bottle for pudding sauce.

Preserved Quinces

Choose fine yellow quinces; pare, quarter and core them, or cut in circular slices an inch thick; pare and dig the core from each so as to leave the. slice ring-shaped. Save all the perfect cores and skins. Put the quinces over the fire with just water enough to cover them and simmer until they are soft enough to pierce with a yellow straw. Take out carefully with a skimmer and spread upon broad dishes to cool. Add the cores and parings to the water in which the quinces were boiled, and stew, closely covered, for an hour. Strain through a jelly-bag, and to every pint of the liquid or to every pound of the fruit, add 1 pound of sugar before it heats; stir in the beaten white of an egg to clarify it; let boil up two or three times and skim each time. Put the fruit in the syrup and let boil until a rich red color. Remove the fruit and boil syrup down until it begins to jelly on the sides. Pack the quinces in jars and pour the syrup over them.

Quince Preserves, (Plain)

Pare, halve and core; boil the parings and the perfect cores until soft new cider. Strain the cider, and for every pound of fruit allow ½ pound of brown sugar; clarify with the beaten white of an egg and then put in the quince. There should be more than cider enough to cover them, as it waste a great deal in boiling. Shred the rind of an orange and add for She flavor. This preserve is nice for common use.

Apple And Quince Preserves

Pare, core and quarter peck each of quinces and sweet apples. Steam until tender; make a syrup according to some of the previous rules; ¾ pound of sugar and ½ cup of cold water to a pound of fruit; boil and skim. Put the fruit in the syrup, soil until a beautiful red; slice in a lemon or two just before taking up. This is very nice. Quinces alone may be prepared in the same way.