nto a preserving-pan, adding sufficient
water for them to float; place them on the fire to stew, until reduced
to a pulp, keeping them stirred occasionally from the bottom, to prevent
their burning; then pass the pulp through a hair sieve, to keep back the
skin and seeds. Weigh the pulp, and to each lb. add lump sugar in the
above proportion, broken very small. Place the whole on the fire, and
keep it well stirred from the bottom of the pan with a wooden spoon,
until reduced to a marmalade, which may be known by dropping a little on
a cold plate, when, if it jellies, it is done. Put it into jars whilst
hot; let it cool, and cover with pieces of oiled paper cut to the size
of the mouths of the jars. The tops of them may be afterwards covered
with pieces of bladder, or tissue-paper brushed over on both sides with
the white of an egg.

_Time_.--3 hours to boil the quinces without the sugar; 3/4 hour to boil
the pulp with the sugar.

_Average cost_, from 8d. to 9d. per lb. pot.

_Sufficient_.--Allow 1 pint of sliced quinces for a lb. pot.

_Seasonable_ in August, September, and October.

RAISIN CHEESE.

1587. INGREDIENTS.--To every lb. of raisins allow a lb. of loaf sugar;
pounded cinnamon and cloves to taste.

_Mode_.--Stone the raisins; put them into a stewpan with the sugar,
cinnamon, and cloves, and let them boil for 1-1/2 hour, stirring all the
time. Let the preparation cool a little, pour it into a glass dish, and
garnish with strips of candied lemon-peel and citron. This will remain
good some time, if kept in a dry place.

_Time_.--1-1/2 hour. _Average cost_, 9d. _Sufficient_.--1 lb. for 4 or 5
persons. _Seasonable_ at any time.

RASPBERRY JAM.

1588. INGREDIENTS.--To every lb. of raspberries allow 1 lb. of sugar,
1/4 pint of red-currant juice.

_Mode_.--Let the fruit for this preserve be gathered in fine weather,
and used as soon after it is picked as possible. Take off the stalks,
put the raspberries into a preserving-pan, break them well with a wooden
spoon, and let them boil for 1/4 hour, keeping them well stirred. Then
add the currant-juice and sugar, and boil again for 1/2 hour. Skim the
jam well after the sugar is added, or the preserve will not be clear.
The addition of the currant juice is a very great improvement to this
preserve, as it gives it a piquant taste, which the flavour of the
raspberries seems to require.

_Time_.--1/4 hour to simmer the fruit without the sugar; 1/4 hour after