Miss Corson's practical American cookery and household management

Choose firm acid pears for preserving ; if the fruit is small, reserve it whole ; if large, cut it in halves or quarters ; peel the pears with a silver fruit-knife, dropping them into cold water as fast as they are peeled, to prevent discoloration ; When the fruit is all prepared, weigh it, and allow an equal quantity of sugar ; put the fruit over the fire in sufficient boiling water to entirely cover it, and heat and gently boil it until it is tender enough to yield to a shght pressure of the ngers; meantime put the sugar into the preserving-kettle, iding to each pound a pint of cold water, and to every five r six pounds the thinly pared yellow rind and juice of two lemons, and two ounces of green ginger-root scalded and scraped; boil the sirup, and remove all scum as it rises; When the pears are boiled, as directed above, put them into tthe sirup, and boil them until they look clear; when the pears are thoroughly penetrated with the sirup, remove the reserving-kettle from the fire, cool the preserves in the sirup, id then put them up as already directed. PEAR MARMALADE. Peel, quarter, and core ripe pears, weighing them after ley are peeled ; put them into the preserving-kettle, with lough cold water to cover them, heat them slowly, and boil them gently until they are quite tender; then skim them from the water ; in their place put the peelings and cores, and boil them for an hour, and then strain the water from them ; allow a pint of this water and a pound of sugar to each pound of fruit ; put the sugar and water over the fire in the preserving-kettle, boil them to a sirup, removing all scum as it rises, and testing the sirup occasionally ; when a little of it, cooled on a saucer, jellies slightly, stir the pears into it, and boil the marmalade for five minutes, stirring it constantly; then partly cool it, and put it up as already directed. PEAR-JAM. Peel, quarter, and core perfectly ripe pears ; weigh them, and then pack them closely into an earthen jar ; place the jar in a saucepan of boiling water over the fire, and let it remain until the fruit is soft enough to break apart; then put an equal weight of sugar over the fire, with a pint of water to each pound of sugar, and skim it until it forms a clear sirup ; put the pears into the sirup, and stir them frequently until they boil ; after they begin to boil, stir them constantly, and boil for twenty minutes ; then partly cool the jam, and put it up as already directed. SUGARED QUINCES. Select sound, firm quinces ; wipe them with a wet cloth, pare them, cut them in eighths, and core them ; put the cores and parings into a small cloth bag, and boil them with the quinces, which must be put over the fire in a preservingkettle, with boiling water enough to cover them, and boiled gently until they are tender, then drain and cool them ; after they are cool, weigh them, and allow an equal amount of granulated sugar ; when the quinces are quite cold, put them into glass or earthen jars in layers with the sugar, and cover the jars air-tight. Look at them frequently ; if they show any sign of fermentation, place the jars in a large pan of warm water, loosen the covers, and heat the water until the quinces are scalding hot ; close the jars again air-tight aftei he quinces are scalded. QUINCES PRESERVED WHOLE.