his process until all the fruit is properly cooked; then put the
sugar in the liquor and let it boil gently to a thick syrup; put in as
many of the cooked quinces as the syrup will cover and let them cook in
the syrup for twenty minutes; skim them out and lay on flat dishes to
cool. Repeat this process until all the quinces are cooked in the syrup.

When they are cool put the quinces in glass jars, filling each one half
full. Let the syrup boil until very thick, stirring it frequently and
skimming it clear. Then pour it through a fine strainer, while very hot,
over the fruit; and as soon as a jar is full, fasten on the cover. It is
tiresome work to preserve quinces, but the result pays for all the
trouble.

CITRON PRESERVE

Pare and core the citron; cut it into strips and notch the edges; or cut
it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
six pounds of the fruit allow four lemons and a quarter of a pound of
ginger root. Tie the ginger in a cloth, and boil it in a quart and a
half of water until the flavor is extracted; then remove it, and add to
the water the sugar and the juice of the lemons; stir until the sugar is
dissolved and the syrup is clear; take off any scum; then add the citron
and cook until it is clear, but not soft enough to fall apart. Can and
seal while hot.

MARMALADES

Marmalades require great care while cooking because no moisture is added
to the fruit and sugar. If the marmalade is made from berries the fruit
should be rubbed through a sieve to remove the seeds. If large fruit is
used have it washed, pared, cored, and quartered.

Measure the fruit and sugar, allowing one pint of sugar to each quart of
fruit.

Rinse the preserving kettle with cold water that there may be a slight
coat of moisture on the sides and bottom. Put alternate layers of fruit
and sugar in the kettle, having the first layer fruit. Heat slowly,
stirring frequently. While stirring, break up the fruit as much as
possible. Cook about two hours, then put in small sterilized jars.

ORANGE MARMALADE

The white part between the yellow rind and the inner skin of the orange
used to be most sedulously removed, but now we know that there is great
economy in using it. By doing so we can use large quantities of water in
proportion to fruit, for it has the property of converting this into
jelly.

The Seville orange used to be the orange used in Scotland and England
for marmalades because of its