Paradise Jelly

10 quinces

20 apples

1 pound cranberries

Wash all fruit well. Cut apples and quinces in quarters. Remove quince seeds. Cook quinces until almost tender. Then add the apples and cranberries and cook until all the fruit is soft. Strain. Add 1 cup of sugar for each cup of juice. Cook until thick or jells.

Contributed by Maude Dukes of St. Louis 

Quince Honey

4 large quinces

3 cups water

5 cups sugar

1 teaspoon ground alum

Peel and core quinces; put through food chopper. Boil until quinces are soft, then add sugar and boil 3/4 of an hour. Add alum 5 minutes before taking off. The alum gives it the honey tang.

Submitted by Mrs. K. Murphy of St. Louis