g kettle. Heat to
the boiling point and skim carefully. Boil for twenty minutes. Put in
sterilized jars or tumblers. This gives an acid preserve. The sugar may
be doubled if richer preserves are desired.

PLUM PRESERVE.

4 quarts of green gages.
2 quarts of sugar.
1 pint of water.

Prick the fruit and put it in a preserving kettle. Cover generously with
cold water. Heat to the boiling point and boil gently for five minutes.
Drain well.

Put the sugar and water in a preserving kettle and stir over the fire
until the sugar is dissolved. Boil five minutes, skimming well. Put the
drained green gages in this sirup and cook gently for twenty minutes.
Put in sterilized jars.

Other plums may be preserved in the same manner. The skins should be
removed from white plums.

QUINCES.

4 quarts of pared, quartered, and cored quinces.
2 quarts of sugar.
1 quart of water.

Boil the fruit in clear water until it is tender, then skim out and
drain.

Put the 2 quarts of sugar and 1 quart of water in the preserving kettle;
stir until the sugar is dissolved. Let it heat slowly to the boiling
point. Skim well and boil for twenty minutes. Pour one-half of the sirup
into a second kettle. Put one-half of the cooked and drained fruit into
each kettle. Simmer gently for half an hour, then put in sterilized
jars. The water in which the fruit was boiled can be used with the
parings, cores, and gnarly fruit to make jelly.

FRUIT PUREES.

Purees of fruit are in the nature of marmalades, but they are not cooked
so long, and so retain more of the natural flavor of the fruit. This is
a particularly nice way to preserve the small, seedy fruits, which are
to be used in puddings, cake, and frozen desserts.

Free the fruit from leaves, stems, and decayed portions. Peaches and
plums should have the skins and stones removed. Rub the fruit through a
puree sieve. To each quart of the strained fruit add a pint of sugar.
Pack in sterilized jars. Put the covers loosely on the jars. Place the
jars on the rack in the boiler. Pour in enough cold water to come half
way up the sides of the jars. Heat gradually to the boiling point and
boil thirty minutes, counting from the time when the water begins to
bubble.

Have some boiling sirup ready. As each jar is taken from the boiler put
it in a pan of hot water and fill up with the hot sirup. Seal at once.

MARMALADES.

Marmalades require great care while cooking beca