Take fine large quinces; pare and core them; cut them round half an inch thick; then put them in the preserving kettle with the skins and cores, with water enough to cover them; let them boil till they look clear: take them up; strain the juice; put it back again into the kettle with the sugar, allowing three quarters of a pound to a pound of quinces: let the syrup boil slowly; skim it, and put it in the quinces for twenty minutes.
QUINCE JELLY.
Put down the quinces, after mashing and quartering them, in sufficient water to cover them; let them boil slowly more than half a day: then strain the juice, and add a pound of sugar to a pint of the juice. Let it boil till it jellies.
QUINCE MARMALADE.
Boil your quinces till soft: when cool, pass them through a cullender; add half a pound of sugar to a pint of the pulp; let it boil till it will jelly.
PEARS.
Leave the stems on, and stick a clove in the blossom end, after paring them; make a syrup of a pint of water to half a pound of sugar; skim it, and put in the pears: let them boil till clear.
TO PRESERVE GREEN TOMATOES.
Gather those that look clear, not very large; put them down to boil with plenty of water. Throw this water off; then add more water and some green ginger; let this boil till the water tastes of the ginger very strong: allow three quarters of a pound of sugar to a quart of juice; make a syrup and put in the tomatoes; let them boil till clear. The syrup, when boiled down, will make a nice jelly.