This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Mrs. Bartlett. Take any quantity of sound ripe peaches, and well flavored eating apples, say in proportion of three peaches to one apple, peel the fruit nicely, cut a layer of peaches and then of apples, alternately; they should be cut (not sliced) about the size of a large strawberry. When finished, cover the top with a layer of crushed sugar, then pour over all two or three spoons of cold water. Let the whole stand about two hours; then mix the peaches and apples indiscriminately; let stand one hour longer, serve with or without cream. The flavor of strawberry is more perfect without cream.
Pare as many apples as you wish of some nice variety, neither sweet nor sour; core them by using an apple corer or a steel fork; set them in biscuit tins, and fill the cavities with sugar, a little butter, and some ground cinnamon, if you like; set them in the oven and bake until done.
Mrs. J. B. Stubbs. Place in a stone jar, first a layer of pears (without paring); then a layer of sugar, then pears, and so on until the jar is full. Then put in as much water as it will hold. Bake in oven three hours. Very nice.
One dozen nice quinces, cored and well rubbed. Put in baking pans, and fill the centre with pulverized sugar. Bake and serve cold, with or without cream.
Mrs. Anna Marble.
As you peel and core the quinces, throw them in cold water; strain them out of the water and make a syrup. To a pint of water, put a pound of sugar to every pound of fruit. When the syrup boils, put in fruit and boil until soft. Boil the syrup down as usual with other preserves.
Select peaches of fine quality and firm. If too ripe they are not likely to keep perfectly. Pare them and place them in a steamer over boiling water and cover tightly; an earthen plate placed in the steamer under the fruit will preserve the juices which afterwards may be strained and added to the syrup. Let them steam for fifteen minutes or until they can be easily pierced with a fork; make a syrup of the first quality of sugar, and as the fruit is steamed drop each peach into the syrup for a few seconds, then take out and place in the cans; when the cans are full, pour over the fruit the hot syrup and seal immediately. Inexperienced house-wives will do well to remember, that the syrup should be well skimmed before pouring over the fruit. We prefer the proportions of half a pound of sugar to a pound of fruit for canning, although many excellent housekeepers use less. This rule is excellent for all of the large fruits - as pears, quinces, apples, etc.