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Apples, Pears, and Quinces

All large, firm fruit should be washed and, except for jelly making, it should be pared.

For jelly making retain the skins and cores but cut out the blossom end and all blemishes, also discarding stems of all fruit. As fruit is pared, drop it at once into cold water. Squeezing over pared fruit a little lemon juice will keep it beautifully white, even for some hours.

In some cases the addition of one tablespoonful of lemon juice to each quart of water will suffice. When coring these fruits, be careful to discard every portion of the core, as the retention of any part of the seed containers is most objectionable. The stems of pears are often retained.