Candied Fruits.
Boil peaches, plums, pears, apricots, cherries, or almost any fruit dressed, in a thick sirup made with a tea-cupful of water to each pound of sugar, until tender—no longer. Let them remain two days in the sirup; then take them out, drain them, and sprinkle sugar over each piece separately. Dry them slowly in the sun or in an oven not too warm.
MARMALADES.
To produce the best marmalades, choose ripe and luscious fruits. Cut them into pieces, and put them into the preserving-kettle with layers of sugar, placing fruit at the bottom.
For marmalades of peach, pear, green grape, pine-apple, quince, or plum, allow three-quarters of a pound of sugar to a pound of fruit. If the fruit is not very juicy, add a little water. Be careful that the marmalade does not burn. When the whole begins to look clear, and becomes thick by cooling a portion of it on a plate, it is done, and may be put into jars at once.