Brandy Peaches.
Prick the peaches with a needle, put them into a kettle with cold water, scald them until sufficiently soft to be penetrated with a straw. Take half a pound of sugar to every pound of peach; make the syrup with the sugar, and while it is a little warm, mix two-thirds as much of white brandy with it, put the fruit into jars, and pour the syrup over it. The late white clingstones are the best to use.
Peaches (not very rich).
To six pounds of fruit, put five of sugar. Make the syrup. Boil the fruit in the syrup till it is clear. If the fruit is ripe, half an hour will cook it sufficiently.
Peaches (very elegant).
First take out the stones, then pare them. To every pound of peaches, allow one-third of a pound of sugar. Make a thin syrup, boil the peaches in the syrup till tender, but not till they break. Put them into a bowl, and pour the syrup over them. Put them in a dry, cool place, and let them stand two days. Then make a new rich syrup, allowing three quarters of a pound of sugar to one of fruit. Drain the peaches from the first syrup, and boil them until they are clear, in the last syrup. The first syrup must not be added, but may be used for any other purpose you please, as it is somewhat bitter. The large white clingstones are the best.
To preserve Quinces Whole.
Select the largest and fairest quinces (as the poorer ones will answer for jelly). Take out the cores and pare them. Boil the quinces in water till tender. Take them out separately on a platter. To each pound of quince, allow a pound of sugar. Make the syrup, then boil the quinces in the syrup until clear.
Quince Jelly.
Rub the quinces with a cloth, until perfectly smooth. Remove the cores, cut them into small pieces, pack them tight in your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break.