sunniest place
you can find for three days.

BRANDIED PEACHES

Select only the largest and finest quality of clingstone peaches. Allow
a pound of sugar to a pound of fruit, and a pint of the best brandy to
every four pounds of peaches. Make a syrup of the sugar with enough
water to just dissolve it, and boil about half a dozen blanched peach
kernels with it. When the syrup boils put in the fruit and let it boil
about five minutes. Remove the fruit carefully upon platters, and let
the syrup boil fifteen or twenty minutes longer, skimming it well. Put
the peaches in wide-mouthed glass jars. If the syrup has thickened pour
in the brandy. Remove from the fire at once, pour over the fruit and
seal.

BRANDIED CHERRIES

Select the largest sweet cherries for this purpose, leaving the stems
on. Allow half a pound of sugar to every pound of fruit, and a pint of
good brandy for every five pounds of fruit. Make a syrup of the sugar,
using as little water as possible. Pour it over the cherries and let
them remain in the syrup all night. Next day put them in a preserving
kettle and heat slowly. Boil about eight minutes. Take up the cherries
with a perforated skimmer and boil the syrup fifteen minutes. Add the
brandy to the boiling syrup, remove from the fire and pour over the
cherries hot, and seal.

BRANDIED QUINCES

Select large yellow, pear-shaped quinces, and peel and quarter them.
Take out the cores and throw into cold water, until all are pared. Then
boil until tender, so they can easily be pierced. Take them out with a
perforated skimmer and weigh. Then take three-quarters of a pound of
sugar to a pound of quinces, and boil in a little over half the quince
water. Add stick cinnamon and cloves (removing the soft heads). Boil
until quite a thick syrup. Pack the quinces in jars, add a pint of good
brandy to the syrup and pour boiling hot over the quinces and seal
immediately.

BRANDIED PEARS

Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.

*CANNED VEGETABLES*

Only young, tender, fresh vegetables should be canned.

Time your work by the clock, not by guess.

Weigh and measure all material accurately.

Take no risks. Food is too valuable.

Most fruits and vegetables require blanching; that is, all vegetables
and fruits, berries excepted, should be first plunged into boiling water
or steam after being picked over, and then, in turn plunged at once into
very cold water.

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