Boil pears until tender. Boil vinegar, sugar, and spices together fifteen minutes, then put in the boiled pears, and cook all together half an hour. These will be nicer if sealed in glass jars.
=To Preserve Pineapple=
Peel the pineapple, remove the eyes and cut into small cubes. Weigh, and take three-fourths of a pound of sugar to one pound of fruit. Allow one cupful of water for each jar, and cook all together slowly until tender. Fill the jars. This is very nice for ice-cream or sherbet.
=Quince Jelly=
Pare, core, and quarter the fruit, and boil in water enough to cover. When soft, take out the fruit and strain the syrup through a flannel bag, then return the syrup to the kettle and boil until perfectly clear, skimming constantly. Measure syrup, adding an equal quantity of sugar, and boil twenty minutes, removing the scum which rises to the surface. Pour into tumblers or moulds and set aside to cool; then pour over the top a covering of paraffine.
=Quince Marmalade=
Put the quinces, which were boiled in water for the jelly, in with the cores and skins. Cover with water and boil ten or fifteen minutes. Press all through a colander. Measure, and add the same amount of sugar. Set on the stove and boil fifteen minutes, being careful not to scorch. Put into tumblers and cover with paraffine.
=Quince Sauce=
Peel, core, and cut into quarters the quinces. Boil in clear water until tender. Weigh the quinces before cooking, and put into the water in which they have been boiled three-fourths of a pound of sugar for every pound of quince. Boil five minutes and skim. Then put in the quinces and cook until of a dark amber color-for about an hour. As quinces are expensive, old-fashioned people used to put in one-fourth as much sweet apple or pear.
=Raspberry Jam, No. I=