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Classic
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page 331
and set them in the sun to dry for 3 days, each day turning them and sprinkling
with sugar. When they are sufficiently candied pack in glass jars with dry
sugar.
PEACH PRESERVES
1 pound sugar to 1 pound fruit.
Peel, stone, and halve peaches. Add enough water to the sugar to make a thick
syrup, and boil till thick. Put in fruit and cook till clear and tender. A few
stones added make a delicious flavor. Use firm peaches, as over-ripe ones lose
their form and the under-ripe ones make dark preserves.
PEAR PRESERVES
V. C. G.
8 pounds of pears, nearly ripe,
8 pounds of sugar,
4 lemons, peel very fine, and squeeze the juice,
1/4 pound of green ginger,
1 tumbler of water.
Put all in a kettle together, and let boil 3/4 of an hour, or until the syrup is
the right consistency.
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