dy for table. A
little allspice stewed with the fruit is by many persons considered an
improvement.

_Time_.--1 hour to stew the plums in water, 1-1/2 hour in the syrup.

_Average cost_,--plums sufficiently good for stewing, 1s. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ in winter.

PRESERVED PUMPKIN.

1584. INGREDIENTS.--To each lb. of pumpkin allow 1 lb. of roughly
pounded loaf sugar, 1 gill of lemon-juice.

_Mode_.--Obtain a good sweet pumpkin; halve it, take out the seeds, and
pare off the rind; cut it into neat slices, or into pieces about the
size of a five-shilling piece. Weigh the pumpkin, put the slices in a
pan or deep dish in layers, with the sugar sprinkled between them; pour
the lemon-juice over the top, and let the whole remain for 2 or 3 days.
Boil altogether, adding 1/4 pint of water to every 3 lbs. of sugar used
until the pumpkin becomes tender; then turn the whole into a pan, where
let it remain for a week; then drain off the syrup, boil it until it is
quite thick; skim, and pour it, boiling, over the pumpkin. A little
bruised ginger and lemon-rind, thinly pared, may be boiled in the syrup
to flavour the pumpkin.

_Time_.--From 1/2 to 3/4 hour to boil the pumpkin tender.

_Average cost_, 5d. to 7d. per lb. pot.

_Seasonable_ in September and October; but better when made in the
latter month, as the pumpkin is then quite ripe.

_Note_.--Vegetable marrows are very good prepared in the same manner,
but are not quite so rich.

QUINCE JELLY.

1585. INGREDIENTS.--To every pint of juice allow 1 lb. of loaf sugar.

_Mode_.--Pare and slice the quinces, and put them into a preserving-pan
with sufficient water to float them. Boil them until tender, and the
fruit is reduced to a pulp; strain off the clear juice, and to each pint
allow the above proportion of loaf sugar. Boil the juice and sugar
together for about 3/4 hour; remove all the scum as it rises, and, when
the jelly appears firm when a little is poured on a plate, it is done.
The residue left on the sieve will answer to make a common marmalade,
for immediate use, by boiling it with 1/2 lb. of common sugar to every
lb. of pulp.

_Time_.--3 hours to boil the quinces in water; 3/4 hour to boil the
jelly.

_Average cost_, from 8d. to 10d. per lb. pot.

_Seasonable_ from August to October.

QUINCE MARMALADE.

1586. INGREDIENTS.--To every lb. of quince pulp allow 3/4 lb. of loaf
sugar.

_Mode_.--Slice the quinces i