QUINCE JELLY

Mrs. M. J. W.

Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in your kettle, pour on cold water until level with the fruit, boil until very soft ; make a three cornered flannel bag, pour fruit in and hang up to drain, occasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. There is not so much need of pressing a bag made in this shape, as the weight of the fruit in the larger part causes the juice to flow freely at the point. To a pint of juice add a pint of sugar and boil fifteen minutes, or until it is jelly; pour into tumblers, or bowls, and finish according to general directions. If quinces are scarce, the parings and cores of quin- ces with good tart apples, boiled and strained as above, make excellent jelly, and the quinces are saved for preserves.