She was still fond of the same food that she had been used to before her transformation, a lightly boiled egg or slice of ham, a piece of buttered toast or two, with a little quince and apple jam.

Adj. yellow, aureate, golden, flavous^, citrine, fallow; fulvous^, fulvid^; sallow, luteous^, tawny, creamy, sandy; xanthic^, xanthous^; jaundiced^, auricomous^. gold-colored, citron-colored, saffron-colored, lemon-colored, lemon yellow, sulphur-colored, amber-colored, straw-colored, primrose- colored, creamcolored; xanthocarpous^, xanthochroid^, xanthopous^. yellow as a quince, yellow as a guinea, yellow as a crow's foot.

Repeat this process until all the fruit is properly cooked; then put the sugar in the liquor and let it boil gently to a thick syrup; put in as many of the cooked quinces as the syrup will cover and let them cook in the syrup for twenty minutes; skim them out and lay on flat dishes to cool.

Lemon apples Baked pears Baked quince Pippins and quince Baked apple sauce Baked apple sauce No. 2 Apples stewed whole Steamed apples Compote of apples

The pear The quince The peach The plum The prune The apricot

JELLIED QUINCES Jellied quinces are made after the direction for preserved quinces, only the fruit is cut in tiny little pieces and when put in the syrup is allowed to cook twenty minutes longer, and is put in small glasses with the syrup and not skimmed out as for preserves.

For variety a cup of canned quinces or apricots may be substituted for fresh fruit.