THEIR ICES, CREAMS AND SWEETS
large an opening and should be almost green. Peaches should be the same as apricots, pears should be peeled, leaving stems, and figs must be green. Strawberries must be very green, but full grown. Wash and dry well, leaving the stems in. Nectarines should be green and stones removed. Any hard green plums may be used, but leave their stones in. To candy pineapple, cut in thick slices, removing core and any brown outside spots. All fruits must be first washed and thoroughly dried before being prepared. It is well to make a new syrup for each kind of fruit. To make the syrup take two pounds granulated cane sugar and two gills of water and boil together for eight minutes. Have the fruit handy on a platter and lay each piece into the syrup. Do not pour into syrup or allow syrup to stop boiling. Wait a few seconds between each piece so the syrup can boil up well over the fruit. Then remove piece by piece in the order placed in kettle. Do not under any circumstances use a fork either for lifting or to test fruit. A silver spoon or an aluminum skimmer should always be used. Place the fruit on a thick piece of wax paper. Put in a cool place. The next day, repeat this process, adding the fruit as before. Allow to boil hard for a minute and remove as before. It takes about eight days for the fruit to absorb enough sugar and not to get mushy. That is why it is not allowed to cook for a continuous length of time. When finished, line a broad, shallow stone jar with waxed paper. Lay in piece by piece, not allowing them to touch each other. Put waxed paper between the layers and cover closely.
BAKED PEARS FOR CANNING
Wash as many ripe, firm, unspecked pears as will fill a baking pan. Pour boiling water over to almost fill the pan. Sweeten as though for immediate use. While the pears are baking, baste frequently and turn over and around to brown lightly, and evenly. Add a few cloves and a little stick cinnamon. Have glass jars as hot as for canning and when the pears are very tender, almost candied, pack in the jars; have juice cover the fruit. Seal while hot. Should the water evaporate very much, add more, little by little, until the syrup is enough to cover the pears when in the jars.
Mash clean ripe berries to a pulp, let stand overnight. Next morning strain through a jelly bag and to each pint of juice, add one