Quince Honey

Large quince, 1.

Water, 1 pint.

Sugar, 2 pounds.

Pare the quince and put peel and seeds on stove to boil with a little of the water. Grate quince fine. Strain peel and seeds. add remaining water, sugar and quince pulp. Boil slowly 40 min-utes. Will fill 4 jelly glasses. D. S. H., Greenwood.

Preserved Peaches

Dip peaches for a moment in boiling water, remove skins and cut in halves. Weigh the fruit and allow an equal weight of sugar, or for a less rich preserve 3/4 as much. Take 1/4 of the sugar and twice as much boiling water and let boil 5 minutes, draw to one side and skim. In this syrup cook peaches, a few at a time, until all are tender. Remove peaches with skimmer and then place in jars set in hot water. Add rest of sugar to the syrup, let boil until sufficiently thick, then pour over peaches in jars. Fill to overflowing and seal at once. In each jar place 2 or 3 peach stones for added flavor.

Pears may be preserved in the same way.

P. G. P., Lowell.

Preserved Pears

Bartlett pears, 12. Sugar, 1 1/2 cups.

Water, 1 cup. Lemon, 1.

Cut pears in halves lengthwise, leaving stems on one half. Remove cores. Make a syrup of the sugar, water and lemon juice. Skim, put in the pears and cook until tender. Remove pears and pack in sterilized jars. Fill to overflowing with the syrup and seal. Grandmother, Cambridge.

Preserved Pineapple

Peel fruit and remove eyes, cut in whole slices, quarter slices, shred or dice as preferred, then weigh. To each pound of fruit allow 3/4 of a pound of sugar. Pour sugar over pineapple and allow to stand till it forms a thick syrup. Then cook slowly till pine-apple becomes transparent. Fill sterilized jars to overflowing and seal at once. Dolly A., Roslindale.

Preserved Gooseberries

Use gooseberries that are slightly under ripe, stone them and put in kettle with water to cover. Boil slowly till they are tender, then remove from water and peel off the outer skins. Weigh the fruit and allow an equal quantity of sugar. Add sugar and fruit to water in which they were cooked, boil till fruit is clear, then pour into sterilized glasses and when cold cover with paraffin.

Preserved Cherries

Cherries, 2 quarts.

Sugar, 3 pints.

Remove pits from the cherries and place them with the sugar in a large graniteware kettle. Place the kettle over a very slow fire till the sugar is dissolved in the cherry juice. Then increase the heat till it boils and continue a slow, steady boiling for 20 minutes. Fill sterilized jars to overflowing and seal at once.

Cherry And Currant Preserve

Cherries, 4 quarts.

Currants, 1 quart.

Sugar, 5 quarts.

Remove pits from cherries and stems from currants. Pour over the sugar and let stand till sugar dissolves. Cook the mixture slowly for 1/2 hour. Pour into sterilized jelly glasses and cover when cold with paraffin.