BRANDY PEACHES

Cook the fruit the same as directed for preserving peaches; but for this purpose the peaches are left whole, the skin left on or not, as desired. If the skins are retained they should be carefully brushed to remove all the down; use only fine fruit. When the jars are filled, add to each quart a half cupful of brandy, and seal; or, after filling the jars with fruit, boil down the syrup until it is very thick, and to each cupful of syrup add a cupful of brandy; pour it over the fruit and seal. California brandy serves very well for this purpose.

CURRANT OR ANY BERRIES

To make clear jelly use only the perfect fruit. Pick it over carefully and remove the stems. Place it in a porcelain-lined kettle and crush it enough to give a little juice so it will not burn. Cook it slowly until the fruit is soft, then turn it into a heavy cloth and press out all the juice. Strain the juice several times if necessary, to make it clear. Passing it through filter paper is recommended. Measure the juice, and to each pint allow a pound of sugar. Put the sugar in the oven to heat, but do not let it burn. Put the strained juice into the kettle and let it boil twenty minutes; then add the hot sugar, and stir until the sugar is dissolved and the juice is clear again. Pour it into glasses and let it stand until set. Grapes and cherries do not jelly easily, and a little gelatine added will insure success. When fruit does not jelly it is usually because it is over ripe. The fruit should not be gathered after a rain, nor should it be washed.