The way to the heart

Boil quinces that have been peeled until they are soft; strain through a fine strainer, and to i pound of pulp add I pound of sugar. Boil until it is so thick it will stand, but be very careful to stir continually or it will burn. Pour into moulds wet with cold water. When quite cold turn out and wrap in oiled paper, and pack away in small tin boxes. It will keep splendidly if treated in this way. Cut in strips and serve as a conserve. Preserved Grapes. Slip the grapes and boil the pulp until soft enough to strain through a fine strainer, extracting the seed. Then put the pulp and skins together and weigh ; allow 3.^ pound of sugar to i pound of grapes. Boil until thick enough to jelly, and seal while hot. Crab-Apples. Wash and weigh the apples, allowing pound for pound. Prepare a syrup of water and sugar, and while this is cooking steam the fruit until tender. Drop in a few cloves, and cook the apples in the syrup until they break. Boil the juice down and add to the preserves. Blackberry Jam. After picking over the berries, put in a kettle for 20 minutes, stirring well, or they will burn quickly. Rub through a sieve fine enough to extract the seed. Measure, and for every quart of the mixture add i^ pints of sugar. Let them simmer 45 minutes, and seal in small jelly glasses. To Jelly Fruit. Put the fruit in a stone jar; set this in a kettle of water and put on the fire. Let it boil slowly tmtil all the juice has been extracted. Strain through a bag and measure the juice. Allow I pound of white sugar to every pint of juice. Let the juice boil for 20 minutes from the time it begins to bubble, and then throw in the sugar that has been heated. Boil up twice, and take off the fire at once. Strain through a thin cloth and fill the hot jelly glasses. The sugar can be heated by placing a flat bread-pan on the inside of the oven, and strewing the sugar in, stirring to prevent burning. Grape Jelly. Cook the grapes as airected above, and at the same time prepare some tart apples in the same way. Measure and mix equal portions of grape juice and apple juice. Add i pound of sugar for every pint of juice, and make as any other jelly. Mixing the fruits makes a stiff jelly that cannot be obtained in any other way. Peach Jelly. Fill a stone jar with soft peaches that have been peeled and stoned ; set in a kettle of water and boil to shreds. Strain and measure the juice, allowing i pint of liquor to ^4 of a pound of sugar. Boil as other jelly and seal in small glasses. All other fruits are treated in the same way, allowing i pound of sugar to every pint of juice. Tutti Fruitti. To I quart of the very best alcohol put ^ pound of sugar, and let it stand for i week before using; stir every day to dissolve the sugar. As each fruit comes in season, add them to the syrup in the following proportions : Peel and take the seed from enough oranges to make a pound ; drop them in the jar with ^ pound of sugar. Add pineapple, strawberries, raspberries, apricots, peaches and pears in the same proportions, and seal for winter use. None of the fruits must be cooked, and only the largest and best must be used. One quart of spirits will make 2 gallons when the last fruit has been added. This is a nice dessert when used with custard or frozen cream.