ablespoon of paprika,
One teaspoon of turmeric,
One ounce of mustard seed,
One tablespoon of celery seed,
One cup of vinegar.

Mix thoroughly before adding to the chow and then stir to blend
thoroughly and cook for fifteen minutes. Fill into all-glass jars and
seal while hot.

QUINCES

The quince is the fruit of a tree of the apple and pear family, and
a true native of southern Europe and Asia. It is cultivated in all
temperate climates.

The ancient Greeks and Romans accredited the quince with many healing
powers. There is a legend of a beautiful Grecian maid who discovered
the true secret of making marmalade, and this was afterward served by
maids of Athens to their sweethearts after the conquests.

The name marmalade is from the Portuguese, which is marmelo.

The quince is a fruit that cannot be eaten in its raw state, but is
most delicious in jam, jelly marmalade and quince butter, and vies
with apple and guava as the best fruit for jelly making.

The large, smooth fruit is the first choice, and it must be carefully
handled as it bruises quickly; parts which are bruised very rapidly
discolor to a dark brown. To keep the quinces any length of time, wipe
them frequently with a dry cloth, and set on a wire tray so that there
may be a free circulation of air around the place, and place in a
cool, dry and well-ventilated room.

The seeds of the quince are rich in a mucilage-like matter, and they
form a jelly-like paste when soaked in water.

FANCY QUINCE MARMALADE

Prepare the quinces as for Roman quince marmalade and measure the
fruit. To four quarts of cooked quinces and juice add

One package of seedless raisins,
One medium-sized bottle of maraschino cherries, cut into tiny bits,
Two cups of finely chopped almonds or other nuts,
Two and one-half quarts of granulated sugar.

Place in the preserving kettle and bring to a boil. Cook slowly until
a thick marmalade and then fill into sterilized jars. Adjust the
rubber and lid and seal. Process in a hot water bath for fifteen
minutes and then store in a cool, dry place.

QUINCE JELLY

Wash the quinces and then cut in half, and remove the seeds and cores
and pare. Cut the pared quince in thin slices and then place in a bowl
and cover with cold water.

Place the parings and seeds of the quinces in a preserving kettle, and
cover with cold water. Bring to a boil and cook until the parings are
very soft. Mash frequently and turn into