To Can Peaches and Pears

Ingredients

• one pound of fruit to a quarter of a pound of sugar
• a pound of sugar
• 71 pastry

Directions

1. Select ripe fruit, peel, stone, and drop into cold water ; one pound of fruit to a quarter of a pound of sugar ; put in a kettle with a little water (to prevent burning), and boil till tender. Perfectly ripe fruit requires but little boiling.— ilfra. Martin.

2. PASTEY RECIPES. 71

3. All pastry should be made as quickly as possible and handled very little ; it should also be made in a cool place, and in summer use ice water, and roll on a marble slab ; the butter should be sweet and fresh, and the salt thoroughly washed from it ; use as little water as possible, or the paste will become tough ; bake in a moderate oven, in order to give time to rise. Boiled paste is best made of suet, which should be minced very fine and well mixed with flour.