RASPBERRY JAM

To five pounds of red raspberries (not too ripe) add five pounds of loaf sugar.  Mash the whole well in a preserving kettle (to do this thoroughly use a potato masher).  Add one quart of currant juice, and boil slowly until it jellies.  Try a little on a plate; set it on ice, if it jellies remove from the fire, fill in small jars, cover with brandied paper and tie a thick white paper over them.  Keep in a dark, dry, cool place.  If you object to seeds, press the fruit through a sieve before boiling.

JELLIED QUINCES

Jellied quinces are made after the direction for preserved quinces, only the fruit is cut in tiny little pieces and when put in the syrup is allowed to cook twenty minutes longer, and is put in small glasses with the syrup and not skimmed out as for preserves.  Leave the glasses open till the jelly sets, then cover.

QUINCE CHEESE

Wipe off each quince before paring, core and slice them, weigh your fruit and sugar, allowing 3/4 of a pound of sugar for every pound of fruit and set the sugar aside until wanted.  Boil the skins, cores and seeds in a clean vessel by themselves, with just enough water to cover them.  Boil until the parings are soft, so as to extract all the flavor, then strain through a jelly-bag.  When this water is almost cold, put the quinces in the preserving kettle with the quince water and boil until soft, mash with a wooden spoon or beetle.  Add the juice of an orange to every two pounds of fruit, being careful not to get any of the seeds into the preserves.  Now add the sugar and boil slowly for fifteen minutes, stirring constantly; if not thick enough boil longer, being very careful not to let it burn.  Take off the fire and pack in small jars with brandied paper over them.

PRESERVED QUINCES

The quince that comes first into the market is likely to be wormy and corky, and harder to cook than the better ones.  It requires a good deal of skill to cook quince preserves just right.  If you cook them too much they are red instead of a beautiful salmon shade, and they become shriveled, dry and tart, even in the sweetest syrup, instead of full and mealy, and sweet.

Weigh a pound of sugar for each pound of fruit.  Wipe each quince carefully with a coarse linen towel.  Peel, quarter and core the quinces.  Put peels and cores in the preserving kettle with just water enough to cover them, and let them simmer with the kettle covered for two hours.  Then strain the liquor through a fine sieve and return it to the kettle.