One of the last fruits of the season is the quince, and belated uousekeepers often utilize it in various forius to eke out a too seanty supply in the fruit ' closet. Quince marmalade furnishes a ple way of using up small and lar fruit. Cut the quinces up, skius, cores and all together. Cover with water and boil till tender. Rub tnrough a colander, and to every pint of pulp add one pound of sugar. Boil for two hours, stirriug to prevent buruing. Remove i frotn the fire and pour into jam pots, covering in the usual way. Quince jelly may be made of the skins and cores of the quinces, proceeding in exactly the same way as in appie jelly.