Pare, quarter and core ripe quinces, cut each quarter into thin slices, weigh, and to each pound allow one pound of sugar. Put the quince chips into a preserving pan, cover with boiling water, and boil quickly for ten minutes, then drain.
Put the chips back into the pan with the sugar; add one cupful of water, cover and stand on the back part of the range where the sugar will melt slowly and cook the quinces until they are dark red and transparent.
Lift each piece with a skimmer and place on waxed paper, on a sieve, to dry.
When dry, roll in granulated sugar and pack away in boxes with waxed paper between each layer.