Peel and stone firm white peaches, and weigh them. To each pound of the fruit allow a pound of granulated sugar. Spread a layer of this on the bottom of a preserving kettle, cover it with a layer of fruit and proceed with sugar and fruit in alternate strata until all are used up. Put the kettle at the side of the stove where it will heat slowly. A pleasant flavor is given by straining into the sugar, when it is melted, a small cupful of water in which have been steeped and boiled the crushed kernels of two dozen peach-stones.

Let the peaches stew in the syrup until they are clear and tender - half an hour should suffice - take them out with a perforated skimmer, and lay on flat dishes, arranging them so that they will not crowd one another. Let the syrup boil fast for fifteen minutes, or until clear and thick, skimming it frequently. Fill wide-mouthed jars nearly full of the peaches, pour in the boiling syrup, and close the jars.

Preserved Apricots

Put up by the same recipe as Preserved Peaches.

Preserved Pears

Peel without stemming the pears, and proceed as with Preserved Peaches.

Preserved Plums

Select firm and perfect plums, prick each with a large needle, and weigh the fruit. Allow a pound of sugar and a pint of water to a pound of fruit, and make a syrup of the sugar and water. Let this boil until it is clear, removing all the scum that rises to the surface. When the syrup is quite clear drop in the plums, putting in only as many as the kettle can easily hold, and cook twenty minutes. Remove with a perforated skimmer and spread out in plates to cool. Proceed thus with each kettleful until all are done. Put the plums in small jars, pour over them the boiling syrup, and seal.

Greengages, purple, red, and yellow plums may be put up by this recipe.