Brandied Peaches
Take off skins with boiling water. For each pound of fruit allow ½ cupful of sugar and ½ pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.
Spread on platters to cool.
When cool, put in jars and fill up with the syrup mixed with just as much good brandy.