12-14 large peaches, 1 small bottle maraschino cherries (including juice), 2 large oranges or 3 small ones (remove seeds).

Grind or chop all together; add sugar, cup for cup or slightly less. Cook until somewhat thick. Place in glasses, cover with paraffin while hot.

7 pounds of cherries (stone after weighing), 3 1/2 pounds of sugar. Make a syrup of the sugar. Boil cherries in it until nearly cooked, skim out cherries, add to syrup 1 pint currant juice and one pound of sugar, boil this until it thickens or about thirty minutes or more. Then add cherries and boil until it seemed thick enough when cooled.

Two pounds of any kind of hard apples, 2 lbs. of sugar, 1 1/2 pts. water, 1 oz. tincture ginger. Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core and cut the apples into pieces; chop them in water to preserve the color and boil them in the syrup till transparent. A very good substitute for ginger pears. Serve with ice cream, or for a dessert dish with whipped cream.

Eight lbs. pears, 6 lbs. sugar, 1 pt. water, 1/4 lb. candied ginger, 2 tablespoonfuls powdered ginger root, grated rind of 3 lemons with juice of 1, cut pears into small pieces. Boil with sugar, lemon and ginger root, finely powdered, for about 3 hours; about 10 minutes before taking it from the fire add the candied ginger root. The pears should be a clear, rich color, almost the same as the candied ginger. Serve with ice cream.

Four pounds of cherries, 3 lbs. of sugar, 1 pt. of white-currant juice. Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about 15 minutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day; then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again. Boil them together until the syrup is somewhat reduced and rather thick; then put in the cherries, and let them boil for about 5 minutes; take them off the fire, skim the syrup, put the cherries into small pots or wide-mouthed bottles; pour the syrup over, and when quite cold, tie them down carefully, so that the air is quite excluded.

To every pound of fruit allow 1 lb. of loaf-sugar, 1/4 pint of water. Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour it over the syrup, and, when cold, cover down, so that the air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.

Pour boiling water over large egg or magnum bonum plums, cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a teacup of water for each pound of fruit; make it boiling hot, and pour it over; let them remain for a day or two, then drain it off and boil again; skim it clear and pour it hot over plums; let them remain until the next day, then put them over the fire in the syrup; boil them very gently until clear; take them from the syrup with a skimmer into the pots or jars; boil the syrup until rich and thick; take off any scum which may rise, then let it cool and settle, and pour it over the plums. If brown sugar is used, which is quite as good, except for greengages, clarify it as directed.

To 10 lbs. currants, 7 lbs. sugar; take stems from 7 lbs. currants, press the juice from other 3 lbs. When sugar is made into hot syrup, put in currants; boil until thick and rich.

Pare, quarter and core them, saving skins and cores. Put quinces over fire with just water enough to cover them, and simmer till soft, but do not let them cook till they break. Take out fruit and spread on dishes to cool; add parings and cores to water in which quinces were boiled; stew it an hour; then strain through jelly-bag; to each pint of this liquor allow a pound of
sugar. Boil and skim this, put in fruit, and boil 15 minutes. Take all off the fire, and let stand in deep dish 24 hours. Then drain off syrup, let it boil; put in quinces, and boil 15 minutes. Take out fruit again, spread on dishes; boil syrup down to a jelly, nearly. Put fruit into jars 2/3 full, and cover with the syrup. The quinces will be a fine deep red color.

Take an equal amount of sweet apples and quinces; weigh them, then take by weight an equal amount of sugar; pare, quarter and core the fruit. When quince is boiled tender, take it out; boil apples in quince water; put them into syrup; let them boil till they look red and clear---an hour and a half is not too long. Do not boil quinces in syrup, but put layers of the apple, when done, into jars with quince, previously cooked tender in water, and pour syrup over them.