New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

and skim, and keep ready against four pounds of quinces are tolerably tender by the following mode: lay them into a stonejar, with a teacup of water at the bottom, and pack them with a little sugar strewed between; cover the jar close, and set it on a stove or cool oven, and let them soften till the colour become red, then pour the fruit, syrup, and a quart of quince juice into a preserving pan, and boil all together till the marmalade be completed, breaking the lumps of fruit with the preserving ladle. This fruit is so hard, that if it be not done as above, it requires a great deal of time. N. B. Stewing quinces in a jar, and then squeezing them through a cheesecloth, is the best method of obtaining the juice to add as above. _To dry Cherries; the best way._ To every five pounds of cherries stoned, weigh one of sugar doubly refined. Put the fruit into the preservingpan with _very_ little water, both made scalding hot; take the fruit immediately out and dry them, put them into the pan again, strewing the sugar between each layer of cherries; let it stand to melt, then set the pan on the fire, and make it scalding hot as before; take it off, and repeat this thrice with the sugar. Drain them from the syrup, and lay them singly to dry on dishes, in the sun or on a stove. When dry, put them into a sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a fine soft cloth; dry them, and set them once more in the hot sun, or on a stove. Keep them in a box, with layers of white paper, in a dry place. This way is the best to give plumpness to the fruit, as well as colour and flavour. _Observe._ When any sweetmeats are directed to be dried in the sun or in a stove, it will be best in private families, where there is not a regular stove for