Quince Preserves

Pare, core, and quarter the quinces. Select the best-looking quarters for the preserves; the inferior-looking ones reserve, with the cores and skins, for the marmalade.

For the preserves, allow three-quarters of a pound of sugar to a pound of fruit. Make a sirup as before described (sirup for preserves), allowing one pint of water to two pounds of sugar. When it is clear, and still boiling-hot, add the hot quinces, which have been boiled in just enough clear water to cover them well - boiled until they are tender, or are easily pierced with a broom-straw - no longer. The preserves are now ready to be put away. With this proportion of fruit, water, and sugar, the preserves will not have much juice. What there is will form a thin, clear jelly around the quinces after they are kept a snort time: the hot sirup will draw juice from the hot quinces to flavor and color it just enough. There is much difference in the choice of quinces. There is a kind which makes a white or light - colored preserve, very inferior in flavor to the large quince, which makes the red.

Tomato Preserves

Choose little red, plum-shaped tomatoes, if red preserves are desired, and the small yellow ones for yellow preserves. Peel, and prick them with a large needle; boil them slowly for half an hour in preserving-sirup, with the juice of one lemon to every two pounds of tomatoes; add also a little bag of ginger-root; then skim out the tomatoes; let them remain two or three hours in the sun to harden. Put the white of an egg into the sirup; boil and skim well, and pour it over the tomatoes. The old rule is a pound of sugar to a pound of fruit. I prefer three-quarters of a pound of the former to a pound of the latter. The yellow tomatoes are preferable.

Grape Preserves

Squeeze with your fingers the pulp from each grape. Put the pulps on the fire, and boil them until they are tender; then press them through a colander, so that the seeds may be taken out; now add the skins to the pulps and juice. Put a cupful of sugar to each cupful of fruit, and boil all together until of a thick consistency. Green-grape preserves are also nice. In managing the green grapes, halve them, and extract the seeds with a small knife. Put also a cupful of sugar to a cupful of fruit. Many prefer the green to the ripe grape preserves.

Apple Ginger

Boil ginger-root, tied in a thin muslin bag, in clear water until the water is well flavored; make a sirup of this water and sugar, adding to it a little lemon-juice, and allowing three-quarters of a pound of sugar to a pound of apples. When the sirup is skimmed clear, boil in it a few quarters of the apples at a time, until they become clear - no longer. Replace the apples in the sirup when it becomes cold. The golden pippins should be used. This preserve can be made without ginger.

Candied Fruits

Boil peaches, plums, pears, apricots, cherries, or almost any fruit dressed, in a thick sirup made with a tea-cupful of water to each pound of sugar, until tender - no longer. Let them remain two days in the sirup; then take them out, drain them, and sprinkle sugar over each piece separately. Dry them slowly in the sun or in an oven not too warm.