PRESERVED PEACHES

Weigh one pound of sugar for each pound of fruit. After weighing them brush each peach with a stiff whiskbroom. This should be done in putting up peaches in any way. After brushing them peel the peaches very thin with a sharp silver knife. Do not use a knife with a steel blade, as it discolors the fruit. As fast as the peaches are peeled lay them on porcelain platters. Put the peelings in the preserving kettle with enough water to keep from sticking. Stand the kettle over rather a quick fire and let the peelings boil with the kettle covered until very soft. Then drain them through a colander and pour the juice strained back into the kettle. Add sugar to this and let it simmer gently until it is a thick syrup. During the time the syrup is cooking it must be frequently stirred and skimmed. As soon as the syrup is thick enough, drop in the peaches, twelve at a time if for quart jars, and six at a time if for pint jars. Let the peaches cook gently until each one may easily be pierced with a broom splint. Then qu