QUINCE JELLY

Prepare the fruit and cook peels and cores as directed for preserving.  Cut the quinces in small pieces and let them boil in the strained water for one hour with kettle uncovered.  When cooked the desired length of time, pour the whole into a jelly-bag of white flannel or double cheese-cloth; hang over a big bowl or jar and let the liquor all drain through.  This will take several hours.  When all the liquor is drained, measure it and return to the kettle.  To each pint of liquor weigh a pound of sugar.  While the liquor is heating put the sugar in the oven, then add to the boiling hot liquor and stir it until sugar is melted.  When the whole is thick, and drops from the spoon like jelly, pour it through a strainer into the jelly glasses; and when the jelly is cool, put on the covers—­first pouring a film of melted paraffin over the surface.

A WINTER JELLY

One-half peck of tart apples, one quart of cranberries.  Cover with cold water and cook an hour.  Strain through a jelly-bag without squeezing.  There should be about three pints of juice.  Use a bowl of sugar for each bowl of juice.  When the juice is boiling add sugar which has been heated in oven and boil twenty minutes.  Skim and pour into glasses.  Will fill about seven.

CRANBERRY JELLY

Wash and pick ripe cranberries and set on to boil in a porcelain-lined kettle closely covered.  When soft strain the pulp through a fine wire sieve.  Measure the juice and add an equal quantity of sugar.  Set it on to boil again and let it boil very fast for about ten minutes—­but it must boil steadily all the time.  Wet a mold with cold water, turn the jelly into it and set it away to cool, when firm turn it into a glass salver.

PRESERVED FRUIT

PRESERVED FIGS

Lay fresh figs in water overnight.  Then simmer in water enough to cover them until tender, and spread upon dishes to cool.  Make a syrup of a pound of sugar to every pound of fruit.  Allow a small teacup of water to a pound of sugar.  Boil until a very clear syrup; remove every particle of scum; put in the figs and boil slowly for ten minutes.  Take them out and spread upon dishes, and set them in the hot sun.  Add the juice of as many lemons as you have pounds of sugar, and a few small pieces of ginger.  Boil this syrup until thick.  Boil the figs in this syrup for fifteen minutes longer.  Then fill in glass jars three-quarters full, fill up with boiling syrup and cover.  When cold, screw air-tight or seal.

PRESERVED CHERRIES