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Brandy Peaches

Use cling-stone white peaches. Pare them by pouring boiling hot water (a few at a time) on them. Prick each one to the stone with a silver fork. Make a syrup with half a pound of sugar for each pound of peaches and half a teacupful of water for each pound of sugar; also add a little white of egg slightly beaten. Skim when it boils, as long as the scum rises. Then put in the peaches (a few at a time), boiling them slowly until they are just tender and no longer; then take them carefully out. Before removing the syrup from the fire, boil until it is a nice rich thick syrup and add to it a half a pint of the best brandy to a pound of peaches. A little more brandy may be added to each jar. Put in glass cans and seal.

Apricots and green gages brandied are made in the same way.