Peach Conserve

4 pounds peaches 1 pineapple 1 orange.

1/2 pound blanched and.

Chopped almonds 1/2 pound seedless raisins.

1 lemon.

Peel and cut the peaches in small pieces, peel and grate the pineapple, peel and grate the orange and lemon. Cook the fruits until soft and puffy. Then add one pound of sugar to each pint of fruit. Crush a few of the peach kernels and add them also. Cook until rich and thick, stirring frequently to prevent burning. Pour into marmalade jars and seal when cold.

Spiced Peaches

1/2 peck peaches.

1 tablespoonful whole cloves.

2 pounds brown sugar.

1 ounce stick cinnamon.

2 inch piece ginger root.

2 cupfuls vinegar.

Tie spices in a cheesecloth bag, boil the vinegar and spices, scald the peaches, peel them and cook them in the syrup until they are tender. Put them in sterilized jars and seal.