o one pound of fruit. Then strain and, adding
three-quarters of a pound of sugar to each pint of water, as measured
at first, with enough lemon peel, orange peel or mace, to impart a
pleasant flavor, return to the kettle. When the syrup has been well
skimmed and is clear, pour it boiling hot over the apples, which must
be drained from the water in which they have hitherto stood. Let them
remain in the syrup until both are perfectly cold. Then, covering
closely, let them simmer over a slow fire until transparent. When all
the minutiae of these directions are attended to, the fruit will remain
unbroken and present a beautiful and inviting appearance.

PRESERVED QUINCES.

Pare, core and quarter your fruit, then weigh it and allow an equal
quantity of white sugar. Take the parings and cores and put in a
preserving kettle; cover them with water and boil for half an hour;
then strain through a hair-sieve, and put the juice back into the
kettle and boil the quinces in it a little at a time until they are
tender; lift out as they are done with a drainer and lay on a dish; if
the liquid seems scarce add more water. When all are cooked, throw
into this liquor the sugar, and allow it to boil ten minutes before
putting in the quinces; let them boil until they change color, say one
hour and a quarter, on a slow fire; while they are boiling
occasionally slip a silver spoon under them to see that they do not
burn, but on no account stir them. Have two fresh lemons cut in thin
slices, and when the fruit is being put in jars lay a slice or two in
each. Quinces may be steamed until tender.

PRESERVED PEARS.

One pound of fruit, one pound of sugar; pare off the peeling thin.
Make a nice syrup of nearly one cupful of water and one pound of
sugar, and when clarified by boiling and skimming put in the pears and
stew gently until clear. Choose rather pears like the Seckle for
preserving, both on account of the flavor and size. A nice way is to
stick a clove in the blossom end of each pear, for this fruit seems to
require some extraneous flavor to bring out its own piquancy. Another
acceptable addition to pear preserves may be found instead, by adding
the juice and thinly pared rind of one lemon to each five pounds of
fruit. If the pears are hard and tough, parboil them until tender
before beginning to preserve, and from the same water take what you
need for making their syrup.

If you can procure only large pears to preserve, cut th