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JELLIES—Jelly Bag, Jams and Preserves, How to Make. 4
have covers, otherwise cutting white paper to fit the top of the dish used, dipping it in alcohol (some use brandy, but alcohol is purer), and laying on top of the jelly to prevent moulding; then a paper or cloth, wet in the white of an egg, over the top of the tumbler or other dish, to secure it to the top and from the air, will make all as safe as a rubber and screw-top can will do.
To Preserve Peaches, Very Nice. —Pare them, and in quartering remove from the stone. Weigh the fruit thus prepared and allow 1 lb. of sugar (white or brown, as you choose, ) for each pound of peaches. Put some sugar in the bottom of the kettle, then peaches, and so on till all are in, having a. little sugar left for the top. Set the kettle on the back of the stove to heat gently till the sugar is dissolved; then boil until clear and tender, being careful to break the pieces as little as possible. Take off any scum that rises, and when the fruit is clear, i. e., looks transparent, skim it out and put into your jars
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