Quinces Without Sweet Apples

M.-tiiy people tJiink tfaey have no use tur qukieea ñateas ttiey havo sweel appiew to put wlöl them. hut there are otiher wayn ot preparing this fruit tiliat re quite as dcsirahle. Xothinii ean ie nloer than the oidtime preserve, and as "preserves'1 are coniiiiií lato íashion a.i;ain. t lic quince shouid become popular. Equal ■ueiííiits ol (ruit .Mini Bugar must he taken, a 1 ï 1 1 water added ai the start and the fruli slowly conkeil in syrup till It lias reached the ri'd COlOr 'and riol (lavor so liijíhly prized. Quinces may l)e stewed wlth soar .ipjilrs .dr bable sauce. Slici'd wlth Canada Sumvs, a llttle cold water and plenty O'F sugïtr added, and cooked sldwly, tlwy are qujt as good as when cooked witJx swcet apples. With a llttle care in haadUng', the slices wül mot stew to pieccs, and the t'iavor n' eaiili fruit is iinproved hy tJie otlicr. Canned iquinoee Jiiay 1m.' made as delicious as camied peaciics ir pears. Mako a, syrup of one cup of water and odie of sugar, drop tilue quarters ol quince lato tlie syrup, and cook slowly till tJie fruit is dome and the syrnp thick. In this way cantied quinces are almoet as gooá as quince preserves. Tlie ialove hints may serve a í?ood purpose in this year o-t no apples, and ady readers would do well to ic! i hem.-