WORLD FAMOUS CHEFS
SWEET PICKLED PEACHES
Take clingstone peaches and peel or rub the down off with a coarse crash towel. For eight pounds of fruit take four pounds of sugar, one quart of vinegar, one ounce stick cinnamon, and one ounce whole cloves. Boil sugar and vinegar with the cinnamon for two minutes; then put in the fruit a few at a time with one or two cloves stuck in each. When done, take out and place in jars and put in others to cook, until they have all been cooked. Reduce the syrup to one-half the original quantity and pour over the fruit; seal hot. This recipe can be used for plums and pears.
CANNED APPLES AND QUINCES
Pare and cut equal quantities of apples and quinces. First cook the quinces in sufficient water to cover them, till they are tender. Take them out and cook the apples in the same water. Put in a vessel a layer of quinces, then a layer of apples till all are used. Pour over them a syrup made of a half a pound of sugar to a pound of fruit and let stand over night. The next day boil for five minutes and seal in jars.
CANNED PEACHES
Pare the peaches, cut in half and lay in cold water till ready. Put on the stove a pound of sugar with three pints of water. Let boil to a syrup. Set the jars in a cloth in hot water. Fill the jars with the cold peaches, putting a generous layer of sugar between the peaches; when the jar is full of peaches, fill up with the hot syrup and seal immediately.
CANNED PEARS
Ten pounds of peeled, halved and cored pears, five pounds of granulated sugar, one sliced lemon, one teaspoonful ground cinnamon, a little grated nutmeg, a small piece of ginger root. Put the cinnamon and nutmeg loosely in a piece of gauze. Cook all together till the pears turn pink, then put in jars and seal hot.
TOMATO PRESERVES
Scald and peel carefully small pear-shaped tomatoes, half ripe, prick them with a needle to prevent them from bursting, and put their weight in sugar over them. Let them lie over night; then pour off the
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