Wash, pare, and cut pears in halves. Put in cold water. Make a syrup of sugar and water; cook only enough pears to fill a jar at a time; when tender fill jars with fruit, then with sirup, and seal.

Preserved Apricots

Prepare in the same way as [Preserved Pears].

Preserved Plums

Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night; in the morning drain off sirup, boil, and skim; add plums and cook until tender. Cool plums on platter, fill jars with plums, then with boiling sirup, and seal.

Preserved Quinces

Wash, wipe, pare, core, and cut quinces in quarters. Put in preserving kettle, cover with boiling water. Simmer until tender. Cool on platters. Mix sugar with one pint of water in which quinces have been cooked; boil ten minutes. Add quinces a few at a time, cover kettle, and cook slowly until quinces are of a rich red color. Fill jars with quinces, then with boiling sirup, and seal.

One half quinces and one half apples may be used in this receipt.