Temperance cook book

Pare and halve the quinces, and take out the cores; to each pound of fruit, after it is thus prepared, put a teacupful of water; put them into a preserving kettle, over the fire, cover, and let them boil gently, until a broom splint will pierce them, then take them from the water with a skimmer, on a flat dish; fold a napkin over them. To the water in which they were boiled, put one pound of white sugar to each pound of quince; stir it until the sugar is dissolved and hot, then put in the quinces, let them boil gently, until they are clear and the syrup is thick; cut one open; if it is not one color all the way through, let them boil longer, until they are so. Put them into a stone jar, let the syrup cool, settle for a few moments, then turn it over the fruit; next day cover them with a clean cloth and put on the cover. QUINCE MARMALADE. Rub the quinces with a clean cloth, cut them into quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strained, put a pound of brown sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly it is done. Crabapple marmalade is made in the same way. CURRANT JELLY. Gather the fruit early, as soon as fully ripe, as the pulp softens, and the juice is less rich if allowed to remain long after ripening. Never gather currants, nor other soft small seed fruit, immediately after a rain, for preserving purposes, as they are greatly impoverished by the moisture absorbed. I give the following recipe for jelly, which never fails, and only requires half the usual quantity of sugar: Weigh the currants without taking the'trouble to remove the stems; do not wash, but carefully remove leaves, and whatever may adhere to them. To each pound of fruit, allow half the weight of granulated, or pure loaf sugar. Put a few currants in a porcelain lined kettle, and press them with a potato masher, or anything convenient, in order to secure sufficient liquid to prevent burning; then add the remainder of the fruit, and boil freely for twenty minutes, stirring occasionally to prevent burning. Take out and strain carefully through a three-cornered bag, of strong, close texture, putting the liquid in either earthen or wooden vessels — -never in tin, as the action of the acid on the tin materially affects both color and flavor. When strained, return the liquid to the kettle, without the trouble of measuring, and let it boil thoroughly for a moment or so, and then add the sugar. The moment the sugar is entirely dissolved, the jelly is done, and must be immediately dished, or placed in glasses. It will jelly upon the side of the cup as it is taken up, leaving no doubt as to the result. The recipe is good for all kinds of jelly. QUINCE JELLY. Take fine, ripe quinces, wash, and rub them with a cloth until perfectly smooth. Remove the cores, cut them into small pieces, pack them tightly into your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break. Put into a jelly bag — do not squeeze but let it drip. To a pint of liquor, use three-fourths of a pound