Preserved Pears

Peel the pears, and if they are large, cut each one in four pieces, and take out the core. To a pound of fruit, weigh a pound of sugar; dissolve the sugar with just enough water to wet it; add a quarter of an ounce of isinglass, dissolved in warm water, to five pounds of sugar. When the sugar is dissolved, make the syrup, and cook the fruit until it is clear.

Preserved Green Gages

Prepare the fruit by pricking each one with a needle, to prevent them from bursting. Leave a portion of the stem on each, as it gives small fruits a handsome appearance on the table. Make a syrup of a pound of sugar to each pound of fruit, and a gill of water to a pound of sugar. Add a quarter of an ounce of isinglass, dissolved in warm water, to every six pounds of sugar. When the sugar is dissolved, put it with the dissolved isinglass over the fire, boil, and skim it - then pour it out of the kettle. Wash the kettle, put the syrup back again, put in the fruit, and boil it till, by holding one toward the light, it looks clear. Take the gages cut one at a time, strain the syrup, put the fruit in jars, and pour the syrup over warm. Paste them up the next day.

Peach Marmalade

Pare and cut up the peaches in small pieces, and to a pound of fruit add a pound of sugar. When the sugar is dissolved, set it over the fire, and let it boil till it is smooth paste. Stir it all the time it is boiling. Put it in the jars while warm, and paste them over the next day.

Pine-Apple Marmalade

Pare the rind, and cut into small pieces; the same weight of sugar as fruit; put one third of the sugar to the fruit. Let it stand all night, so as to extract the juice. Boil it on the following day for a short time; let it stand for two or three days; then repeat the boiling, with another third of the sugar. Let it stand again another day or two, then boil it clear with the remainder of the sugar. The juice of a lemon, if added, gives to the marmalade an agreeable acid.

Raspberry Jam

Take equal weights of fruit and moist sugar, and put on the fire together. Keep stirring and breaking the fruit till the sugar melts, then boil till it will jelly on a plate. Though simple, this will be found a very good receipt. Or, take equal weight of fruit and roughly-pounded loaf sugar; bruise the fruit with the back of a spoon, and boil them together for half an hour. If a little more juice is wanted, add the juice of currants, drawn as for jelly.

Brandy Peaches

Select the white cling-stones, known by the name of the "Heath peach." Make a hot ley of ashes and water, put in a few peaches at a time, and let them remain about a minute and a half, or until the skin will rub off with your finger. Take them out, and throw them in a vessel of cold water. When all are done in this manner, rub off the skins with a cloth, and throw them into another vessel of cold water. Make a syrup of half a pound of sugar to a pound of fruit - prepare it in the same manner as for preserves. Put in your peaches, and let them boil until they are sufficiently tender to be easily pierced with a straw. Take them out, and add to each pint of syrup a quart of the very best white brandy. When the fruit is cool, put it into your jars, and leave plenty of room to fill them with the syrup - as, if packed too closely, they lose their shape.