Take fine ripe yellow quinces, wash them and remove all the blemishes, cut them in pieces, but do not pare or core them. Put them into a preserving-pan with clear spring water. If you, are obliged to use river water, filter it first; allowing one pint to twelve large quinces. Boil them gently till they are all soft and broken. Then put them into a jelly-bag, and do not squeeze it till after the clear liquid has ceased running. Of this you must make the _best_ jelly, allowing to each pint a pound of loaf-sugar. Having dissolved the sugar in the liquid, boil them together about twenty minutes, or till you have a thick jelly. In the meantime, squeeze out all that is left in the bag. It will not be clear, but you can make of it a very good jelly for common purposes. QUINCE MARMALADE. Take six pounds of ripe yellow quinces; and having washed them clean, pare and core them, and cut them into small pieces. To each pound of the cut quinces allow half a pound of powdered loaf-sugar. Put the parings and cores into a kettle with water enough to cover them, and boil them slowly till they are all to pieces, and quite soft. Then having put the quinces with the sugar into a porcelain preserving kettle, strain over them, through a cloth, the liquid from the parings and cores. Add a little cochineal powdered, and sifted through thin muslin. Boil the whole over a quick fire till it becomes a thick smooth mass, keeping it covered except when you are skimming it; and always after skimming, stir it up well from the bottom. When cold, put it up in glass jars. If you wish to use it soon, put it warm into moulds, and when if is cold, set the moulds in lukewarm water, and the marmalade will turn out easily. QUINCE CHEESE. Have fine ripe quinces, and pare and core them. Cut them into pieces, and weigh them; and to each pound of the cut quinces, allow half a pound of the best brown sugar. Pat the cores and parings into a kettle, with water enough to cover them, keeping the lid of the kettle closed. When you find that they are all boiled to pieces and quite soft, strain off the water over the sugar, and when it is entirely dissolved, put it over the fire and boil it to a thick syrup, skimming it well. When no more scum rises, put in the quinces, cover them closely, and boil them all day over a slow fire, stirring them and mashing them down with a spoon till they are a thick smooth paste. Then take it out, and put it into buttered tin pans or deep dishes. Let it set to get cold. It will then turn out so firm that you may cut it into slices like cheese. Keep it in a dry place in broad stone pots. It is intended for the tea-table. PRESERVED APPLES.