Guava Jelly, Imitation.--This is made from medlars. It takes a great number of medlars to make a small quantity of jelly, as they contain so little juice. Put the medlars, which must be ripe, into a preserving pan with just enough cold water to cover them. Let them cook gently until they are quite soft, then put them into a jelly bag, and let the juice drain off gradually; this will be a long process, as they must not be squeezed, or the jelly would not have the clear brightness of guava jelly. It is a good plan to leave them to drain all night. To every pint of juice allow 1 lb. best white sugar, pounded. Boil them together in a preserving pan, stirring constantly with a silver or wooden spoon to prevent burning, and carefully removing the scum as it rises. It will probably take about ½ hour to boil, but it must be tested by dropping a little from time to time on a cold plate; when it jellies it is done, and must then be poured off into small jars or moulds, care being taken that they are not only clean, but perfectly dry. The next day tie them down in the usual way, and keep in a dry cool place. When this is properly made it resembles guava jelly very closely, both in colour, flavour, and consistency. Hip Jam.--Collect the hips from the rose bushes when ripe, boil them in water until they become soft enough to be easily crushed, and press them through a very fine sieve. Take an equal weight of sugar to that of the fruit, boil the hips, when pulped through the sieve, thoroughly with sugar, and put the jam into a large stone jar. It is liable to ferment a good deal, and therefore requires space. When taking any out for use, mix and stir it up well with a little white wine, and add sugar to taste if required. This jam is excellent, either for eating alone as a sweatmeat, or for making sauce. Hip Marmalade.--Gather hips, when perfectly ripe, wash them, and boil them in water, in the proportion of ½ pint water to 1 lb. fruit. When quite tender, pass them, water and all, through a sieve fine enough to keep back all the seeds. To each lb. pulp put 1 lb. refined sugar, and boil until your marmalade will jelly well. When a little cooled, pour it into jelly glasses or small jars, with a few small pieces of preserved ginger in each glass. Cover while hot.