MISCELLANEOUS. 15T 



Quince Jelly.— Wash carefully and out out all dark 

 specks. Cut iu pieces without paring or coring, and stew 

 very slowly in enough water to cover the fruit. When soft 

 strain, boil twenty minutes and add, by measure, one-fourth 

 the quantity of sugar. Boil until it jellies when dropped 

 upon a cold plate. As it is diflioult to press out all the ge- 

 latinous juice it is well to pour hot water upon the pulp in 

 the jelly-bag and press it through slowly. This diluted 

 juice will be found serviceable in stewing apples or quinces 

 again. An excellent jelly is made by adding a quarter or a 

 ihird the quantity of sour apples to the quinces. 



Quince and Apple Jelly.— Cut small and core an 

 equal weight of tart apples and quinces. Put the quinces 

 in a preserving kettle, with water to cover them, and boil 

 till soft; add the apples, still keeping water to cover, 

 and boil till the whole is nearly a pulp. Put the whole in- 

 to a jelly-bag, and strain without pressing. To each quart 

 <>f juice allow two pounds of lump sugar. Boil together 

 half an hour. 



Quince Marmalade.— Wash, peel and core the fruit, 

 dropping it into water to prevent its turning black, and 

 stew the cores and peelings for three hours, in enougu wa- 

 ter to cover them. Strain out the gelatine in a stout jelly- 

 bag without pressure, adding a little boiling waterafterthe 

 first juice is expressed, to rinse off all that remains. The 

 liquor should then be put on to boil with the quinces and 

 stirred often till the fruit is reduced toafinejam. Then add 

 the sugar, which need be only three fourths the weight of 

 the peeled quinces, boil up once, skim them, seal in cans 

 or put in glasses, and cover with oiled paper pasted tightly 

 v.round the tops. 



Kaspberry Jam. — Weigh the berries and allow three- 

 fourths their weis-ht in sugar. Put the fruit on the stove 

 in a porcelain kettle and mash with a wooden spoon. 

 When mashed turn in currant juice, a pint of juice to every 

 two quarts of berries or even more; the proportion ought 

 to suit the taste of the housekeeper. A little currant juice 



