CANNED PEACHES

Mrs. W. W. W. Pare, -halve and seed ; make a syrup of one pint granulated sugar to one quart water, place on stove in a porcelain kettle ; (enough for two one quart cans.) When syrup boils, drop in enough fruit for one can; watch closely, testing with a silver fork, so that the , moment they are done they may be removed. When the peaches are tender, lift very gently with a wire spoon, and place in the can previously heated, accord- ing to instructions for preparing glass cans. When full of peaches, pour in the hot syrup, place the cover on and- seal at once; then add more peaches to your hot syrup for next can and repeat the operation. If you have more peaches than will fill the can, place them in another can and keep hot until more are ready, and so on until all are canned. Skim the syrup before adding peaches, making only enough syrup at one time for two cans.