The new home cook book

Pare as many apples as you wish of some nice variety, neither sweet nor sour ; core them by using an apple corer or a steel fork ; set them in biscuit tins, and fill the cavities with sugar, a little butter, and some ground cinnamon, if you like ; set them in the oven and bake until done. BAKED PEARS. Mrs. J. B. Stubbs. Place in a stone jar, first a layer of pears (without par- ing) ; then a layer of sugar, then pears, and so on until the jar is full. Then put in as much water as it will hold. Bake in oven three hours. Very nice. BAKED QUINCES. One dozen nice quinces, cored and well rubbed. Put in baking pans, and fill the centre with pulverized sugar. Bake and serve cold, with or without cream. PRESERVED QUINCES. Mrs. Anna Marble. As you peel and core the quinces, throw them in cold water ; strain them out of the water and make a syrup. To a pint of water, put a pound of sugar to every pound of fruit. When the syrup boils, put in fruit and boil until soft. Boil the syrup down as usual with other preserves. PRESERVED PEACHES. Select peaches of fine quality and firm. If too ripe they are not likely to keep perfectly. Pare them and place them in a steamer over boiling water and cover tightly; an earthen plate placed in the steamer under the fruit will preserve the juices which afterwards may be strained and added to the syrup. Let them steam for fifteen minutes or until they can be easily pierced with a fork ; make a syrup of the first quality of sugar, and as the fruit is steamed drop each peach into the syrup for a few seconds, then take out and place in the cans ; when the cans are full, pour over the fruit the hot syrup and seal immediately. Inexperienced house-wives will do well to remember, that the syrup should be well skimmed before pouring over the fruit. We prefer the proportions of half a pound of sugar to a pound of fruit for canning, although many excellent housekeepers use less. This rule is excellent for all of the large fruits — as pears, quinces, apples, etc. PRESERVED PLUMS. Jennie June. Allow to every pound of fruit three-quarters of a pound of sugar; put into stone jars alternate layers of fruit and sugar, and place the jars in a moderately warm oven. Let them remain there until the oven is cool. If prepared at tea time let them remain until morning; then strain the juice from the plums, boil and clarify it. Remove the fruit carefully to glass or china jars, pour over the hot syrup and carefully cover with egg, tissue paper, or thick white paper pasted, or bladder tied closely down. PRESERVED CHERRIES. Jennie June. Stone the fruit, weigh it, and for every pound take three-quarters of a pound of sugar. First dissolve the sugar in water in the proportion of a pint of water to a pound and a half of sugar; then add the fruit and let it boil as fast as possible for half an hour, till it begins to jelly. As soon as it thickens put in pots, cover with brandied paper, next the fruit, and then cover closely from the air. OA^TJSTED CHEKETES.