Preserved Quinces

Carefully peel and core the required quantity of quinces, removing both from parings and fruit everything that is not perfectly good. Cut the quinces either into quarters or across into slices, put them in a preserving-pan over the fire in a very little water, and cover them with the parings. Place the cover on the pan to keep the steam in, and allow the fruit to simmer till soft. Take out the slices or quarters of quinces, and strain the liquor in the pan through a jelly-bag. Put the strained juice once more over the fire in a pan, together with one pound of loaf sugar to every pint of juice, and keep stirring this until the sugar has entirely melted and has come to the boil, then let it boil for ten minutes, skimming off the scum as it comes to the surface. Put in the quinces, and let them simmer in the syrup for twenty minutes. When they look clear and are well sweetened, lift them out with a skimmer, first taking the pan from the fire, and put them into glass jars. Allow the syrup to cool a little, and pour it over them warmed. When quite cold, lay a piece of white paper dipped in brandy on top of the preserves in each jar, and cover the jars air-tight.

Preserved Raspberries

Large raspberries are best; they should be quite ripe, and care should be exercised to see that there are no insects in the hollows of the fruit. Weigh them, and to every pound of raspberries allow a pound of sugar. Put the raspberries and sugar in alternate layers in a preserving-pan, being careful to have a layer of sugar at the bottom and also at the top, and let them stand in the sugar all night. In the morning, pick off the stems from some ripe red currants, bruise them, and squeeze the juice out through a cloth. Add one breakfast cupful of this juice to every two pounds of raspberries and sugar weighed together; add the currant juice to the raspberries and sugar already in the pan, put it on the stove and stir gently until it boils. Remove all the scum as it rises, and continue stirring to keep the raspberries from sticking, but be careful not to break them. Continue to boil until clear, let them cool a little, and put them into jars. When cold, cover, and stand them away in a cool dark place.