THEIR ICES, CREAMS AND SWEETS
cold water, add small piece of alum the size of a hazelnut. Place on fire and stir occasionally and as they float on top of the liquid, take out and place them in a pan of cold water. Drain and arrange in quart glass jars. Seal and put away in a cool place for two weeks, then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt sugar. Pour this over the peaches, seal hermetically and put away in a cool place.
CRANBERRY JELLY
To three quarts of cranberries, take two pounds of granulated cane sugar and one quart of water. Cook thoroughly and mash through a fine sieve. Return juice to the stove and cook fifteen minutes more. Pour into individual moulds.
CRAB APPLE MARMALADE AND JELLY
Take eight quarts of crab apples and add three quarts of water. Boil slowly for one hour, adding water that evaporates. Strain through flannel bag, and do not squeeze. Allow the same amount of sugar as juice. Boil for twenty minutes. Pour into glasses, seal when cold. Take remainder of apples, press through sieve, take equal parts cane sugar and pulp, cook until well done. Can be seasoned with lemon and cinnamon.
APRICOT MARMALADE
Remove stones and cut in halves some firm, ripe apricots. Add a few spoonfuls of water and cook until soft. Strain through sieve and add three-fourths of a pound of cane sugar to every pound of fruit. Crack as many stones as desired, and add the kernels to the fruit. Continue to stir and cook until it thickens, then pour immediately into hot glasses. Cover when perfectly cold. Peaches can be prepared the same way.
BRANDIED CHERRIES
Select some fine Queen Annie cherries, cut off about half the stems. Arrange the cherries in glass jars or bottles and pour over them the following syrup:
Melt two and one-half pounds granulated cane sugar with a very little water, being very careful not to let it
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