and place in a kettle of cold water over the fire.  The water in the kettle should come to the neck of the jars.  Note carefully when the water comes to a boil, and let it boil twenty minutes or more, according to ripeness of the fruit.  Take the jars from the water, adjust the rubbers and screw on the tops tighter and tighter as the jars cool.  A plated knife should be used in peeling the fruit as a steel one discolors the fruit.

20.  Preserved Peaches.—­Plunge the fruit into boiling water to make the skins come off easily, then throw into cold water.  For three pounds of fruit use one pound of sugar and half a teacup of water.  When the syrup boils put in the peaches, a few at a time, and cook until tender.  Fill jars as for pears.  The stones will add to the flavor.

21.  Brandied Peaches.—­Put the peaches in boiling water for a few minutes, when the skin will peel off easily.  Make a syrup of half a pound of sugar and half a teacupful of water for each pound of peaches.  Skim as the scum rises in boiling, then put in the peaches and boil them gently until tender, no longer.  Take them out carefully and fill your cans or jars.  Remove the syrup from the fire, and add to it half a pint of best brandy to every pound of peaches.

22.  Preserved Quinces.—­Pare and quarter, taking out cores and all hard parts.  Boil in clear water until tender; spread out to dry.  Allow a half pound of sugar and one-third cup water to a pound of fruit.  When the syrup boils, put in the fruit, set back on stove and cook very slowly for an hour or more if not too tender, as the longer it cooks the brighter will be the color.  Put in jars, the same as other fruit.

23.  Preserved Grapes.—­A delicious preserve can be made of California grapes.  Cut each grape with a knife and extract the seeds; add sugar to the fruit, pound for pound; cook slowly for half an hour or longer until the syrup and pulp of the grape are perfectly clear and transparent.

24.  Purple Plums Preserved.—­A very fine preserve can be made from these plums, if you take equal weight of fruit and sugar.  Take a clear stone jar and fill it with the fruit and sugar.  First a layer of fine granulated sugar, then the plums and so on until the jar is filled.  Cover them and set the jar in a kettle of water over the fire.  Let them stand in the boiling water all day, filling up the kettle as the water boils away.  If at any time they seem likely to ferment, repeat this process.  Any housewife trying this recipe will be greatly pleased with the results.

25.  Spiced Grapes.—­Select five pounds of nice grapes, pulp them, and boil until tender.  After the pulps are thoroughly cooked, strain through a sieve, then add to it three pounds of sugar, two teaspoonfuls of cinnamon and allspice, and half teaspoonful of cloves.  Add enough vinegar and spices to suit the taste.  Boil thoroughly and cool.  This is very nice.

[Canning, pickling and preserving 845]