Directions for Cookery, in its Various Branches

simmer for an hour. Then take it off, strain the liquid, measure it, and to each quart allow a pound of loaf-sugar. Put the sugar to melt in the liquid, and let it set all night. Next day boil the quinces in it for a quarter of an hour, and then take them out and cool them, saving the syrup. On the following day repeat the same; and the fourth day add a quarter of a pound more sugar to each pint of the syrup, and boil the quinces in it twelve minutes. If by this time they are not tender, bright, and transparent all through, repeat the boiling. When they are quite done, put quince jelly or marmalade into the holes from whence you took the cores; put the quinces into glass jars and pour the syrup over them. If convenient, it is a very nice way to put up each quince in a separate tumbler. QUINCE JELLY. Take fine ripe yellow quinces, wash them and remove all the blemishes, cut them in pieces, but do not pare or core them. Put them into a preserving-pan with clear spring water. If you, are obliged to use river water, filter it first; allowing one pint to twelve large quinces. Boil them gently till they are all soft and broken. Then put them into a jelly-bag, and do not squeeze it till after the clear liquid has ceased running. Of this you must make the _best_ jelly, allowing to each pint a pound of loaf-sugar. Having dissolved the sugar in the liquid, boil them together about twenty minutes, or till you have a thick jelly. In the meantime, squeeze out all that is left in the bag. It will not be clear, but you can make of it a very good jelly for common purposes. QUINCE MARMALADE. Take six pounds of ripe yellow quinces; and having washed them clean, pare and core them, and cut them into small pieces. To each pound of the cut quinces allow half a pound of powdered loaf-sugar. Put the parings and cores into a kettle