Quince Marmalade.--Peel the quinces, quarter them, and remove the cores and pips. The quarters should be thrown into a pan of cold spring water as they are cut, to preserve the colour. The quinces should then be put into a covered jar with 1 qt. water to 4 lb. fruit, and stewed in a slow oven for several hours, till they are quite tender, and of a bright red colour. When they are thus prepared for marmalade weigh them, and to every lb. of fruit allow ¾ lb. crushed lump sugar. Put the fruit into a preserving pan, and bring it gently to a boil, stirring frequently all the time. Continue boiling till the whole is quite soft, and a smooth pulp; then add the sugar, and again bring the fruit to a boil. Continue boiling gently for 20-25 minutes. Take the pan from the fire, and paste down the marmalade in jars while hot with double papers, care being taken to have the paste quite boiling, and to strain the papers tightly over the jars. Quinces Preserved Whole.--Pare some ripe quinces, and put them in a preserving-pan, ¾ covered with cold water (if they should float while the water is being poured on them, press them down with a plate until you have gauged the exact height of the water); take the quinces out, measure the water, and to every pint allow 3 lb. broken loaf sugar; let this boil rapidly in the preserving-pan for five minutes, and then put in the quinces. The syrup should not cover them at first, but when they are half-cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting-needle to pierce them easily, which should be in 1½ hour, reckoning from the first boiling up. Take the quinces out carefully so as not to break them, and lay them on dishes to cool. Run the syrup through a jelly bag, or a piece of new flannel put in a gravy strainer; this frees it of all odd little bits that may boil from the outside of the quinces and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate; put the quinces into the boiling syrup, and let them simmer gently for 10 minutes. Place each quince carefully in wide-necked jars, pour the hot syrup over them, and when cold cover in the usual way. Raspberry Jelly.--Put the raspberries in an enamelled preserving-pan over the fire, or in a stone jar in the oven, having first carefully picked out any that are mouldy; squeeze through a piece of cheese cloth, doubled. To each qt. raspberry juice add ½ pint red currant juice extracted in the same manner; to each pint allow ¾ lb. lump sugar; boil ½ hour moderately; skim, and stir frequently. Use a wooden spoon for mashing the fruit, and a silver one for skimming; iron spoils the colour.