PEARS.
The small pears are better for preserving than large ones. Pare them, and make a syrup, with their weight of sugar, and a little water—leave the stem on, and stick a clove in the blossom end of each; stew them till perfectly transparent.
PEAR MARMALADE.
Boil the pears till soft—when cold, rub the pulp through a sieve, and boil it to a jelly, allowing one pound of sugar to two of pears.
QUINCES.
Select the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till they look yellow and have a fragrant smell; put as many in the preserving pan as can lie conveniently, cover them with water, and scald them well: then take out the cores, and put them in water; cover the pan and boil them some time; strain the water, add to it the weight of the quinces in pounded loaf sugar, dissolve and skim it, pare the quinces, put them in the pan, and should there not be syrup enough to cover them, add more water—stew them till quite transparent. They will be light coloured if kept covered during the process, and red if the cover be taken off. Fill the space the cores occupied with quince jelly, before they are put into the pots—and cover them with syrup.
