bout two ounces of butter,
into a stiff paste; roll it very thin. When the tarts are made, rub the
white of an egg, well beaten, over them with a feather; put them in a
moderate oven, and sift sugar over them.

_Peaches, to preserve in Brandy._ No. 1.

The peaches should be gathered before they are too ripe; they should be
of the hard kind--old Newington or the Magdalen peaches are the best.
Rub off the down with a flannel, and loosen the stone, which is done by
cutting a quill and passing it carefully round the stone. Prick them
with a large needle in several places; put them into cold water; give
them a great deal of room in the preserving-pan; scald them extremely
gently: the longer you are scalding them the better, for if you do them
hastily, or with too quick a fire, they may crack or break. Turn them
now and then with a feather: when they are tender to the feel, like a
hard-boiled egg that has the shell taken off, remove them from the fire,
carefully take them out, and cover them up close with a flannel. You
must in all their progress observe to keep the fruit covered, and,
whenever you take it from the scalding syrup, cover it up with a cloth
or flannel, or the air will change the colour. Then put to them a thin
syrup cool. The next day, if you think the syrup too thin, drain it well
from the peaches, and add a little more sugar; boil it up, and put it to
them almost cold. To a pint of syrup put half a pint of the best pale
brandy you can get, which sweeten with fine sugar. If the brandy is
dark-coloured, it will spoil the look of the fruit. The peaches should
be well chosen, and they should have sufficient room in the glass jars.
When the liquor wastes, supply the deficiency by adding more syrup and
brandy. Cover them with a bladder, and every now and then turn them
upside down, till the fruit is settled.

_Peaches, to preserve in Brandy._ No. 2.

Scald some of the finest peaches of the white heart kind, free from
spots, in a stewpan of water; take them out when soft, and put them into
a large table-cloth, four or five times doubled. Into a quart of white
French brandy put ten ounces of powdered sugar; let it dissolve, and
stir it well. Put your peaches into a glass jar; pour the brandy on
them; cover them very close with leather and bladder, and take care to
keep your jar filled with brandy.

You should mix your brandy and sugar before you scald the peaches.

_Peaches, to preserve in Brandy._ No. 3.