Quince Preserves

Pare and quarter the fruit, removing the core and hard parts, then weigh and allow 3/4 lb sugar to 1 lb quinces. Cover the fruit with water and boil slowly until tender. Then skim out the fruit, strain the juice if necessary, put the sugar in the juice, and cook and skim until it is a thick syrup, then return the quinces to the syrup and cook until they are of the desired shade and thickness. Put up hot in air-tight jars. The flavor will be improved if a tart apple or a little apple juice is added.-[Mrs. J. L. R., O.

Preserved Plums

Make a syrup of 1 lb sugar and 1/2 cup water and when boiling briskly, drop in 1 lb plums that have been washed and drained, cut in halves and the pits removed. Boil gently until the plums are done. Seal while hot in glass jars.-[Mrs. E. E. T., Va.

Peach Preserves

Pare peaches and mix with sugar and let stand over night. Allow 4 lbs sugar to 5 lbs fruit. Next morning, put over the fire and boil 20 minutes, then skim out the fruit with a perforated spoon and spread on a flat dish to cool and harden. Let the syrup boil until it almost begins to candy, then return the fruit to the syrup and boil very slowly 10 minutes. Seal in glass jars while hot. If the syrup has not cooked long enough, the preserves are likely to ferment, and the riper the fruit, the longer it will take to boil the water out of tne syrup. - [Mrs. A. A. W., N. C.

Green Tomato Preserves

For each lb green tomatoes allow 3/4 lb sugar, and 1/2 lemon. Melt the sugar in a very little water, add the grated rind and juice of the lemon then put in the green tomatoes, washed, trimmed and cut in quarters, but not peeled. Cook gently until tomatoes are tender and transparent. If desired, a little ginger root can be cooked with the tomatoes, or the preserves can be flavored with cinnamon or cloves. This will keep without sealing air tight, but it is better to put up in small jars, as it is so rich that only a little is wanted at a time.-[L. S., Me.

Preserved Pumpkin

Slice 5 lbs pumpkin and 5 lemons in thin slices, discarding seeds, add 5 lbs sugar, mix thoroughly, and let stand in an earthen vessel about 2 days, in a cold place, after which let it boil gently till the pumpkin is clear and almost transparent. Can and seal.- [Mrs. C. L. C., Mass.