This is very nice for all kinds of griddle cakes.  Use the peelings of your peaches when you are through canning and preserving.  Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water.  When soft, strain through a jelly-bag by letting it drip all night.  In the morning add the juice of two or three lemons and boil as you would jelly.  Set a pint of juice on to boil and boil for five minutes.  Add a pound of sugar and boil five minutes more, but it must boil very hard.  Bottle in wide-mouthed bottles or jars.  Seal.

PEACH BUTTER

Weigh the peaches after they are pared and pitted.  Allow a pound of sugar to a pound of fruit.  Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently.  In half an hour put in the remaining sugar.  Now watch carefully, stirring almost constantly for two hours.  Boil slowly, and add 1/4 of the peach kernels.  Spice with cinnamon and cloves, using whole spices.

RAISIN COMPOTE

Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper.  Slice the oranges very thin and quarter the slices.  Let it stand overnight in three pints of cold water.  Place this in a preserving kettle with three pounds of seeded raisins, three quarts of currants (picked and washed) and three pounds of granulated sugar.  Boil all together for two hours and put in glass jars, closing them while hot.

If preferred, three pints of currant juice strained may be used instead of the whole fruit.  This compote will keep perfectly well after the jar is opened.

PICKLED PEACHES

Brush but do not peel the peaches.  Select medium-sized ones.  When all are well brushed, stick each peach quite full of cloves.

Make a thick syrup of half a pound of sugar to a pound of fruit.  Cook the peaches in the syrup until they may be easily pierced with a broom splint.  Then carefully skim them from the syrup and after they have cooled on the platters put them in glass jars or stone crocks.  To the syrup in the kettle add a few pieces of stick cinnamon and a few whole allspice.  Add half a pint of good cider vinegar and a tablespoon of tarragon vinegar to each quart of syrup, and when the syrup just comes to a boil after adding the vinegar pour it over the peaches.  Delicious with cold chicken.

SPICED GRAPES

Pulp seven pounds of Concord grapes; cook the pulp and skins until soft; put them through a fine sieve; then add four and one-half pounds of granulated sugar, one pint of cider vinegar, two tablespoons of ground cinnamon, and two tablespoons of ground cloves.  Bring to a boil; then cook slowly for one and one-half hours.  Put in an earthen crock when cool.