=To preserve Quinces whole.=—Select the largest and fairest quinces, (as the poorer ones will answer for jelly.) Take out the cores and pare them. Boil the quinces in water till tender. Take them out separately on a platter. To each pound of quince allow a pound of sugar. Make the sirup, then boil the quinces in the sirup until clear. =Quince Jelly.=—Rub the quinces with a cloth until perfectly smooth. Remove the cores, cut them into small pieces, pack them tight in your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break. Dip off all the liquor you can, then put the fruit into a sieve and press it, and drain off all the remaining liquor. Then to a pint of the liquor add a pound of sugar and boil it fifteen minutes. Pour it, as soon as cool, into small jars or tumblers. Let it stand in the sun a few days, till it begins to dry on the top. It will continue to harden after it is put up. =Calf’s-Foot Jelly.=—To four nicely cleaned calf’s feet put four quarts of water; let it simmer gently till reduced to two quarts, then strain it and let it stand all night. Then take off all the fat and sediment, melt it, add the juice, and put in the peel of three lemons and a pint of wine, the whites of four eggs, three sticks of cinnamon, and sugar to your taste. Boil ten minutes, then skim out the spice and lemon-peel and strain it. The American gelatine, now very common, makes a good jelly, with far less trouble; and in using it, you only need to dissolve it in hot water, and then sweeten and flavor it. =To preserve Apples.=—Take only tart and well-flavored apples; peel and take out the cores without dividing them, and then parboil them. Make the sirup with the apple water, allowing three quarters of a pound of white sugar to every pound of apples, and boil some lemon-peel and juice in the sirup. Pour the sirup, while boiling, upon the apples, turn them gently while cooking, and only let the sirup simmer, as hard boiling breaks the fruit. Take it out when the apple is tender through. At the end of a week, boil them once more in the sirup. =Pears.=—Take out the cores, cut off the stems, and pare them. Boil the pears in water till they are tender. Watch them that they do not break. Lay them separately on a platter as you take them out. To each pound of fruit take a pound of sugar. Make the sirup, and boil the fruit in the sirup till clear. =Pine-Apples=, (very fine.)—Pare and _grate_ the pine-apple. Take an equal quantity of fruit and sugar. Boil them slowly in a saucepan for half an hour. =Purple Plums, No. 1.=—Make a rich sirup. Boil the plums in the sirup very gently till they begin to crack open. Then take them from the sirup into a jar, and pour the sirup over them. Let them stand a few days, and then boil them a second time very gently.