QUINCE JELLY

Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit 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 of the bag causes the juice to flow freely at the point. To a pint of juice add a pint of sugar aud 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 quinces, with good tart apples, boiled and strained as above, make excellent jelly, and the quinces are saved for preserves.

RASPBERRY JAM— No. 1.

Weigh equal quantities of fruit and sugar; put the fruit into a preserving kettle, boil and mash it, let it boil very quickly, and stir constantly; add the sugar and boil half an hour. Jam made in this way is of a finer color than when the sugar is put in first.

RASPBERRY JAM— No. 2.— Mrs. Craig, Danville.

Let the raspberries be quite ripe and dry ; mash them fine, and to one pint of fruit add half a pint of sugar ; let boil half an hour, stirring all the time.

Preserves, Jellies and Jams.

STRAWBERRY JAM. — Mrs. McK.

Bruise some strawberries fine and to every pint of fruit add two-thirds of a pint of sugar; boil half an hour; put in jars.

All jams are made in the same manner; add to every pint of fruit one-half pint of sugar — that is, after the fruit is jammed.