ginger, or
powdered ginger, tied up in bags, and boiled with the pears, gives them
a fine flavor. Choke and vergouleuse are the best pears for preserving.

308. _Pear Marmalade._

Boil the pears with the skins on. When soft, rub them through a sieve,
and put to each pound of pulp three-quarters of a pound of brown sugar.
Stew it over a slow fire till it becomes a thick jelly. It should be
stirred constantly.

309. _Peaches._

Take juicy peaches--pare them, allow for each pound of them, a pound of
nice white sugar. Put just cold water enough to the sugar to saturate
it. When dissolved, stir it up well, and put in the peaches, without
crowding them, and boil them slowly about twenty minutes. A few peach
meats, blanched and preserved with the peaches, are nice, and are quite
ornamental to the peaches. These, as well as all other kinds of
sweetmeats, should be turned out of the preserving kettle as soon as
taken from the fire, and set away in a cool place. If allowed to remain
near the fire, the syrup will not look clear. Cover them up tight--let
them remain three or four days, then turn the syrup from them, scald it,
and turn it back, while hot, on to the peaches.

310. _Peach Jam._

Inferior peaches, and those that are not fully ripe, are best preserved
in the following manner: Pare and halve them, and take out the
stones--lay the peaches in a deep dish, and to each layer of peaches put
a layer of brown sugar. Three-quarters of a pound of sugar to a pound of
the peaches, is sufficient. Let the peaches remain until the next
day--then put them on a moderate fire, without any water, and let them
stew slowly about twenty minutes. Peaches preserved in this way, are
very nice for puffs.

311. _To Preserve Peaches in Brandy._

Procure peaches that are mellow, but not dead ripe--draw a pin round the
seam of the peaches, so as to pierce the skin--cover them with French
brandy, and let them remain a week--then make a syrup, allowing
three-quarters of a pound of brown sugar to a pound of the peaches.
Clarify the syrup, then boil the peaches in it. When tender, take them
out of the syrup, let it remain till cool, then mix it with the brandy,
and turn the whole on to the peaches.

312. _To Preserve Raspberries._

Strain equal quantities of ripe currants and raspberries, to make a
syrup to preserve the raspberries in. Dissolve white sugar in the syrup,
by a gentle heat, using a pound of sugar to each pound of syr