Cut the quartered quinces in small pieces and put as many of them in the kettle as the liquor will cover.  Let them boil gently, with the kettle uncovered, until so tender they may be easily pierced with a broom splint.  Take them out with a skimmer and lay on flat dishes to cool.  Repeat this process until all the fruit is properly cooked; then put the sugar in the liquor and let it boil gently to a thick syrup; put in as many of the cooked quinces as the syrup will cover and let them cook in the syrup for twenty minutes; skim them out and lay on flat dishes to cool.  Repeat this process until all the quinces are cooked in the syrup.

When they are cool put the quinces in glass jars, filling each one half full.  Let the syrup boil until very thick, stirring it frequently and skimming it clear.  Then pour it through a fine strainer, while very hot, over the fruit; and as soon as a jar is full, fasten on the cover.  It is tiresome work to preserve quinces, but the result pays for all the trouble.

CITRON PRESERVE

Pare and core the citron; cut it into strips and notch the edges; or cut it into fancy shapes.  Allow a pound of sugar to a pound of fruit, and to six pounds of the fruit allow four lemons and a quarter of a pound of ginger root.  Tie the ginger in a cloth, and boil it in a quart and a half of water until the flavor is extracted; then remove it, and add to the water the sugar and the juice of the lemons; stir until the sugar is dissolved and the syrup is clear; take off any scum; then add the citron and cook until it is clear, but not soft enough to fall apart.  Can and seal while hot.

MARMALADES

Marmalades require great care while cooking because no moisture is added to the fruit and sugar.  If the marmalade is made from berries the fruit should be rubbed through a sieve to remove the seeds.  If large fruit is used have it washed, pared, cored, and quartered.

Measure the fruit and sugar, allowing one pint of sugar to each quart of fruit.

Rinse the preserving kettle with cold water that there may be a slight coat of moisture on the sides and bottom.  Put alternate layers of fruit and sugar in the kettle, having the first layer fruit.  Heat slowly, stirring frequently.  While stirring, break up the fruit as much as possible.  Cook about two hours, then put in small sterilized jars.

ORANGE MARMALADE

The white part between the yellow rind and the inner skin of the orange used to be most sedulously removed, but now we know that there is great economy in using it.  By doing so we can use large quantities of water in proportion to fruit, for it has the property of converting this into jelly.

The Seville orange used to be the orange used in Scotland and England for marmalades because of its bitter flavor, but we can get the same effect by using the grapefruit.  An all grapefruit marmalade is not nearly so attractive and pretty as one of combined fruits, nor does it have the zest that the grapefruit seems to give to a marmalade where it is only one of the constituents.