pounds of German prunes, remove the stones and cut them into
small pieces. Mix one pound of seeded raisins, two oranges cut in small
pieces, the juice of two lemons, one pound English walnuts broken in
chunks, and three pounds of sugar. Place all the ingredients in the
preserving kettle on the stove and let come slowly to the boiling point
and cook steadily until the fruit is clear and thick. Put in jelly
glasses or jars.

PEACH SYRUP

This is very nice for all kinds of griddle cakes. Use the peelings of
your peaches when you are through canning and preserving. Add 1/3 of the
peach kernels and put all on to boil in a stone jar on the back of the
stove with a little water. When soft, strain through a jelly-bag by
letting it drip all night. In the morning add the juice of two or three
lemons and boil as you would jelly. Set a pint of juice on to boil and
boil for five minutes. Add a pound of sugar and boil five minutes more,
but it must boil very hard. Bottle in wide-mouthed bottles or jars.
Seal.

PEACH BUTTER

Weigh the peaches after they are pared and pitted. Allow a pound of
sugar to a pound of fruit. Cook the peaches alone until soft, then add
1/2 of the sugar and stir frequently. In half an hour put in the
remaining sugar. Now watch carefully, stirring almost constantly for two
hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
cinnamon and cloves, using whole spices.

RAISIN COMPOTE

Peel six oranges (California), cut the skin in very small narrow strips,
or run through a food chopper. Slice the oranges very thin and quarter
the slices. Let it stand overnight in three pints of cold water. Place
this in a preserving kettle with three pounds of seeded raisins, three
quarts of currants (picked and washed) and three pounds of granulated
sugar. Boil all together for two hours and put in glass jars, closing
them while hot.

If preferred, three pints of currant juice strained may be used instead
of the whole fruit. This compote will keep perfectly well after the jar
is opened.

PICKLED PEACHES

Brush but do not peel the peaches. Select medium-sized ones. When all
are well brushed, stick each peach quite full of cloves.

Make a thick syrup of half a pound of sugar to a pound of fruit. Cook
the peaches in the syrup until they may be easily pierced with a broom
splint. Then carefully skim them from the syrup and after they have
cooled on the platters put them in glass jars or stone crocks