Preserved Grapes

Select grapes that are ripe and quite sound. Pick off the stalks and weigh the fruit and to every pound of grapes allow one pound of sugar. Squeeze the pulp out of the skins, putting the pulp in one bowl and the skins in another. Put the sugar into a preserving-pan with one breakfast cupful of water to each pound, and let it boil until clear, removing the scum as it rises. When it is quite clear put the pulp of the grapes into it and boil for two minutes; then turn it out into a hair-sieve and rub it through with the back of a wooden spoon to get the pips out. Put it back into the preserving-pan without the pips, add the skins and boil for two or three minutes, or until the skins fill and look plump; then let it cool and put it into jars and cover them to keep out the air.

Preserved Lemons

Select sound and moderately thick-skinned lemons, remove a piece about one-half inch in diameter from the stalk end, and with a blunt knife remove all the in-sides. Place the peels in cold water, leave them for a day or two, changing the water three or four times a day, then put them into a saucepan with more cold water and boil until quite tender, keeping the pan covered and boiling slowly. Prepare a syrup, using about two pounds of sugar and one pint of water to each pound of fruit; add the juice of one lemon, clarify the syrup, skim, and allow it to get cold. Put in the peels and boil for half an hour, or until quite clear. They are then ready for packing away.

Preserved Nectarines

Pare some nectarines, cut them in halves to remove the stones, put them into a saucepan of boiling water, and cook gently at the side of the fire. As soon as the fruit floats on top, take them out and put on a strainer to drain. Weigh them and to every pound add three-fourths of a pound of clarified sugar; put the fruit and sugar into a preserving-pan, boil until the syrup is nearly clear, then place them with the syrup on one side to cool. Let the whole remain for a day, then drain off the syrup and boil till it becomes quite thick; add the fruit and boil for a short time. Repeat this once more, and, lastly, pour the whole into a deep dish and let it remain for two days. Put it into pots or jars, cover them tightly, and the preserve is ready for use.

Preserved Peaches

Take some large, juicy peaches, peel and quarter them. Crack half the stones and blanch the kernels. Weigh the peaches, lay them in a deep dish mixing with them the blanched kernels, and one pound of powdered white sugar to every pound of peaches; cover and let them remain all night. Next day put all the contents of the dish into a preserving-pan, and boil them till they look clear, and are quite soft, removing all the scum as it rises. When the fruit is soft and clear, take the pan from the fire, let it cool a little, and then put the preserve into jars. When quite cold lay a piece of white paper dipped in brandy on top of the preserve in each jar, and cover the jars air-tight.