Brandy Peaches.
Use cling-stone peaches. Rub off the down from each one, and prick it to the stone with a silver fork. Make a sirup with half a pound of sugar for each pound of peaches, and half a tea-cupful of water for each pound of sugar; also add a little white of egg slightly beaten. Skim, when it boils, as long as the scum rises. Then put in the peaches, boiling them slowly until they are just tender, and no longer; then take them carefully out. Remove the sirup from the fire, and add to it half a pint of the best brandy to a pound of peaches. Now pour this over the peaches. Can them, or put them into jars, well secured.
Apricots and greengages brandied are made in the same way.