The new Kentucky home cook book

To make nice preserves the best granulated sugar should be used; but for common use, they may be made of nice brown sugar, -which may be clarified by dissolving in a little water, and while cold stir into it the beaten whites of two eggs — one white to four or five pounds of sugar — then boil and skim well. I have given in almost all preserve receipts one pound of sugar to one pound of fruit, which is always safest, if you desire to keep them a long time ; but for present use, all sweet fruits — such as peaches, pears, apples, blackberries, and raspberries — may be preserved, and arc even preferable, with from one-half to three-fourths of a pound of sugar to one of fruit. The flavor of the fruit is better preserved in this way ; but where less sugar is used it is best to cook longer. The best preserving-kettle is made of iron lined with porcelain. One-pint jars are always the best in which to put away preserves, as they are not so apt to sour before they are used, as if put into large jars. If you want preserves and jellies especially clear and nice, cook quickly a pint at a time. In makiug jelly of sweet fruits, add while cooking a little fresh lemon-juice or tartaric acid to make it jelly quickly. The simple precaution of fitting tissue-paper, which has been wet in whisky or brandy, over the surface of preserves and jellies, before putting on the covers, will save the housekeeper much annoyance by protecting them from mold. The New Kentucky Home Cook Book. 197 PEACH PRESERVES. Select large ripe plum peaches, or freestone peaches that are not too ripe; peel them, take a sharp-pointed knife, begin at the stem and run it around the length of the seed, cutting one half clean from the stone, then close around the stone cutting off the other half. To every pound of fruit allow one pound of granulated sugar. Cook two pounds at a time. Put the sugar into a preserving-kettle with just enough water to dissolve it ; let the sugar boil a few moments, skim it, then drop in the fruit, and boil it rapidly, skimming off all scum that arises. Cook it until clear. Take out the fruit with a perforated skimmer, put it into jars, and if the sirup seems too thin boil it until it is thick, and pour it over the fruit. Seal it closely. Mrs. W. C. Sadler. TO PRESERVE PEACHES WHOLE. Take plum peaches, ripe but firm, of medium size; pare them, or pierce the skin in several places with a coarse needle, and weigh them. To each pound of fruit allow an equal quantity of sugar. Dissolve the sugar with a little water; boil and skim it well; put in the peaches, and simmer until they look clear and the sirup is tolerably thick. Put them into small jars, cover with brandy paper, and tie tight, or seal. Mrs. W. C. S. TO PRESERVE PEACHES WHOLE. (Without Peeling. Put one tea-spoonful of pearlash into two or three quarts of hot water, and dissolve it thoroughly. Put into this a few peaches at a time, let them lie a few moments, take them out, rub each one with a coarse cloth, and drop into cold water; then drain them, and to every pound of fruit allow three-fourths of a pound of granulated sugar, and preserve in the usual manner. Mrs. Laura C. Dimmitt. The New Kentucky Home Cook Book. TO PRESERVE FREESTONE PEACHES.