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Brandied Fruits

RANDY has long been used in preserving, and while the expenseis certainly not small, the outcome is most satisfactory. BRANDIED PEACHES, No. 1-Make a syrup, allowing three-fourths pound sugar and three-fourths cup of water for every pound fruit. Let it come to a boil and skim. Put in the peaches carefully, a layer at a time, let them boil until tender, then take up and pack in cans. Boil the syrup a little longer until thick, take from the fire and add a cup best brandy for every pound fruit.

BRANDIED PEACHES, No. 2-Four pounds of fruit; one pint of brandy; four pounds of sugar.

Peel the fruit as directed in the preceding recipe and cook it in the syrup in the same way. Boil the syrup down until quite thick, then add the brandy and take the kettle at once from the fire. Heat glass jars by pouring hot water in them, drain well, place the fruit, in them, filling as full as possible, pour in the hot syrup until the jar is full, and seal.

If after the fruit is placed in the jars some of the juice oozes from it, pour this off before turning on the syrup.

Pears are brandied the same as peaches and should be peeled also.

Plums when brandied should not be peeled; instead, they should be pricked well before cooking.