Allow a pint of juice to a pound of sugar. Put the sugar and juice into your kettle, and boil them twenty minutes, skimming them well.
Fill your glasses while the jelly is warm, and tie them up with brandy papers.
PEACH JELLY.
Wipe the wool off your peaches, (while should be free-stones, and not too ripe) and cut them in quarters. Crack the stones, and break the kernels small.
Put the peaches and the kernels into a covered jar, set them in boiling water, and let them boil till they are soft.
Strain them through a jelly-bag, till all the juice is squeezed out. Allow a pound of loaf-sugar to a pint of juice. Put the sugar and juice into a preserving kettle, and boil them twenty minutes, skimming carefully.
Put the jelly warm into your glasses, and when cold, tie them up with brandy paper.
Plum and green-gage jelly may be made in the same manner, with the kernels, which greatly improve the flavour.
PRESERVED QUINCES.
Pare and core your quinces, carefully taking out the parts that are knotty and defective. Cut them into quarters, or into round slices. Put them into a preserving kettle, and cover them with the parings and a very little water. Lay a large plate over
