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Preserved Peaches

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 house-keepers use less. This rule is excellent for all of the large fruitsas pears, quinces, apples, etc.