The national course in home economics

Select good sound ones and take the blows off the ends but leave on the stems. Then wash them and put Into preserving kettle with plenty of water to cover. When boiling push them gently down so that they may be under the water all the time. When skin begins to crack, skim them out on a dish. Allow one and one-half pounds of sugar to each pint of juice letting boil fifteen to twenty minutes, skimming till clear. Then return the fruit to the juice, part at a time, and boil fifteen minutes. Then lift out the apples again on a dish and add the rest of the fruit to the juice, boiling them the same length of time. Fill cans with apples to the top. Boil down the juice that is left in the kettle about ten minutes and pour it over the fruit in the jars. Fasten up tight and set away. If some of the fruit be grubby, cut out the grubs taking off stems and cook them in water enough to boil like apple sauce. Strain through a colander and put all back with juice in the kettle, adding sugar, pound for pound, cooking fifteen minutes and skimming constantly. Put the fruit in a jar and it makes a nice marmalade. Miss Clara White. QUINCE PRESERVES. Pare and core the fruit and boil till very tender- Make a syrup of a pound of sugar for each pound of the fruit and after removing all the scum boil the quinces in this syrup for one-half hour. Mrs. K. Knowles. QUINCE AND APPLE PRESERVE. Pare, core and quarter as many sour apples as desired to preserve in this manner; pare, core and separate into eighths one-fourth as may quinces. Make a syrup of one quart of water and three-fourths as much sugar in pounds as there are apples and quinces combined. Drop in the quinces first, let them cook thirty minutes, then add the apples and cook all together until tender and well preserved. Seal. W. T. J. CANDIED QUINCES. Select firm quinces, rub them over with a damp cloth, peel, core and cut each one into several pieces. The peels and cores should be tied in a muslin bag and boiled with the quinces. Place all in a preserving kettle on the stove, pour over them enough boiling water to nearly cover, and allow them to boil slowly until they are tender; then drain off the water and let cool. Weigh the quinces and allow an equal weight of sugar. When cold put them into glass jars in alternate layers, first sugar, then quinces, and so on, and seal. The juice in which they are boiled should be saved; add to it its weight in sugar and make into jelly. Blanche. PINEAPPLE PRESERVES. To every pound of fruit, weighed after being pared, allow one pound of loaf sugar and one-quarter of a pint of water. The pines should be perfectly sound, but ripe. Cut them into rather thick slices, as the fruit shrinks in boiling; pare off the rind carefully, that none of the pine be wasted, and in doing so notch it in and out, as the rind cannot be smoothly cut without great care. Dissolve a portion of the sugar in a preserving pan with one-quarter of a pint of water; when this is melted, gradually add the remainder of the sugar, and boil until it forms a clear