mmer 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 quickly skim them out and lay them on a platter to cool. Repeat
this process until all the peaches are done, then let the syrup cook
until thick as molasses. Skim it thoroughly. When cool put the peaches,
one at a time, in the jars with a spoon. When the syrup is sufficiently
thick, pour it through a strainer over the peaches in the jars until
they are full, then seal down quickly and stand them upside down for
several hours before putting them in the store-room.

STRAWBERRIES IN THE SUN

To two pounds of berries take two pounds of sugar and three-quarters cup
of water. Put the syrup in the preserving kettle; bring it to a boil and
cook for about ten minutes, or until it begins to thicken. Add the
berries; cook for ten minutes and pour them out in shallow dishes or
meat platters. Cover with sheets of glass, allowing a little air for
ventilation; place in the sun until the juice is thick and syrupy. This
will take two days or more, but the rich color and delicious flavor of
the fruit will fully repay the effort expended. Put into small jars or
tumblers and cover according to directions.

PRESERVED STRAWBERRIES

To one pint of strawberries take one pint of sugar and one-half cup of
water. Unless strawberries are cooked in the sun they should be prepared
only in small quantities or they will be dark and unpalatable. If the
following directions are carefully observed the berries will be plump
and of a rich red color.

Bring the sugar and water to a boil; add the strawberries and cook ten
minutes. Remove the berries carefully with a skimmer and cook the syrup
until it is of the consistency of jelly. Return the berries to the
syrup; bring all to a boil and when cool put in glass tumblers.

STRAWBERRIES AND PINEAPPLE

Follow the recipe for Preserved Strawberries, using two-thirds pineapple
and one-third strawberries.

PRESERVED PINEAPPLE

To one pineapple take three-quarters of its weight in sugar and one cup
of water. Peel the pineapple and put it through the food-chopper. Weigh
and add three-quarters of the weight in sugar. Bring slowly to a boil
and simmer for about t