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Apple and Peach Preserve for Present Use.
Peel, halve and core, 6 large apples, selecting those of the same size; make a syrup of 1 lb. of granulated sugar and 1 pt. of water; when it boils drop in the apples with the rind and juice of a lemon. As soon as they are tender, care must be taken that they do not fall in pieces; take the halves out one by one, and arrange, concave side uppermost, in a glass dish. Drop a bit of currant jelly into each piece, boil down the syrup, and when cool pour around the apples. This makes a very nice preserve for tea. Peaches can be substituted for apples, removing the pits carefully; treated in the same manner otherwise.
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