face. Pour into tumblers or moulds and set aside to cool; then pour over the top a covering of paraffine.
Quince Marmalade
Put the quinces, which were boiled in water for the jelly, in with the cores and skins. Cover with water and boil ten or fifteen minutes. Press all through a colander. Measure, and add the same amount of sugar. Set on the stove and boil fifteen minutes, being careful not to scorch. Put into tumblers and cover with paraffine.
Quince Sauce
Peel, core, and cut into quarters the quinces. Boil in clear water until tender. Weigh the quinces before cooking, and put into the water in which they have been boiled three-fourths of a pound of sugar for every pound of quince. Boil five minutes and skim. Then put in the quinces and cook until of a dark amber color–for about an hour. As quinces are expensive, old-fashioned people used to put in one-fourth as much sweet apple or pear.
Raspberry Jam, No. 1
Mash the berries, add equal parts of sugar, and let stand half an hour. Put on the stove in a kettle containing a half cupful of water, to prevent sticking. Boil until it thickens. Put into tumblers and cover
