BRANDIED PEACHES

Use yellow clingstones. Cook until soft, in a syrup made of white sugar. Run a broom straw in them to tell when they are cooked. Drain thoroughly in a wire basket. Put the juice that drips from the peaches back in the pan. While these

198 LANDMARKS CLUB COOK BOOK.

peaches are dripping put in some more and cook them. Heat the peaches in the syrup before putting in the jars. Drain all the juice from the jar back into the pan of syrup. Pour over the peaches the hot syrup in the proportion of two cups syrup, one cup brandy. Seal at once.

Mrs. Livingstone.