Prune Preserve.--Take some prunes, wash them well, then cover them with water and stew gently, with the grated rind of a lemon, until quite tender, and pass the prunes through a sieve; weigh the pulp, to every lb. of pulp allow ½-¾ lb. sugar. Boil the sugar with a little water until melted, then add it to the pulp, boil both together for ¼ hour, skim well, and stir, and the preserve will be ready to pot. Pumpkin Jam.--Weigh the pumpkin, have ready the same weight of sugar; take off the skin and take out the inside and seeds, cover the latter with water, and boil; cut the rest into thin slices, strain the seed water over it, with sufficient to cover the whole, and boil with 1 oz. whole ginger to 2 lb. pumpkin, until the latter is nearly done enough, take it out and boil the sugar in the same water until clear, then add the fruit and boil slowly for 1½ hour, take out the ginger, and tie up in pots. Quinces, Brandied.--Peel some small ripe quinces, and allow ½ lb. loaf sugar to 1 lb. fruit; boil the quinces ½ hour in barely sufficient water to cover them; drain them, and put aside to get cool; empty the water out of the preserving-pan and put in the sugar, moistening it with a little of the water in which the quinces were boiled, and let the sugar boil for 10 minutes; put in the quinces and let them boil rapidly for ½ hour. Place them in wide-mouthed jars, as free from syrup as possible, boil down the syrup until it jellies when dropped on a plate, set it aside in a large jug or bowl, and when quite cold mix an equal quantity of good brandy with the syrup, and pour over the quinces in the jars. Cover closely with paper dipped in white of egg. Quince Jam.--Peel and quarter your quinces, leaving the seeds in, as they readily impart their mucilage to water, and thus thicken the syrup. Allow ¾ lb. loaf sugar to 1 lb. fruit; put the fruit and sugar into a preserving-pan, and ½ teacupful water to moisten the bottom of the pan; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft, and a clear red colour. It will take about an hour, reckoning from the first boiling up. Put into jam pots, and cover when cold. Quince Jelly.--For preserving, it is essential that the quinces should be quite ripe and perfectly sound. Pare and slice them, and put them into a copper preserving pan with just enough water to float them. Let them boil till tender, and the fruit reduced to a pulp; strain off the juice, letting it filter through the jelly-bag more than once, if necessary, to be quite clear; to every pint of juice allow 1 lb. powdered loaf sugar. Boil both together for about ¾ hour, removing the scum as it rises; when it sets, by pouring a little on a cold plate, it is done. Some people do not peel the quinces, thinking it makes the jelly a better colour to boil them down after slicing with the peel on. In this case they would have to be carefully washed before cutting up.