Brandy Peaches
Take large juicy free-stone peaches, not so ripe as to burst or mash on being handled. Rub off the down from every one with a clean thick flannel. Prick every peach down to the stone with a large silver fork, and score them all along the seam or cleft. To each pound of peaches allow a pound of double-refined loaf sugar, broken-up small, and a half pint of water mixed with half a white of egg, slightly beaten. Put the sugar into a porcelain kettle, and pour the water upon it. When it is quite melted give it a stirring, set it over the fire, and boil and skim it till no more scum rises. Next put in the peaches, and let them cook (uncovered) in the syrup till they look clear, or for about half an hour, or till a straw will penetrate them. Then take the kettle off the fire. Having allotted a pint of the very best white brandy to each pound of peaches, mix it with the syrup, after taking out the fruit with a wooden spoon, and draining it over the kettle. Put the peaches into a large tureen. Let the syrup remain in the kettle a little longer. Mix the brandy with it, and boil them together ten minutes, or more. Transfer the peaches to large glass jars, (two thirds full,) and pour the brandy and syrup over them, filling quite up to the top. When cool, cover them closely, and tie some bladder over the lids.
Green Gages—Are brandied in the same manner. Also, large egg-plums. Pears also, having first peeled them. To pear sweetmeats always add lemon rind grated, and lemon juice.