Peel, core, and quarter firm quinces, weigh them, and put them in a preserving kettle with barely water enough to cover them and stew slowly until they are soft. Before they begin to break take them out with a perforated spoon and lay the pieces carefully, side by side, upon flat dishes. To the liquor left in the kettle add a pound of sugar for each pound of the fruit. Bring it to a boil, skim it, and when it has boiled fifteen or twenty minutes, put in the quinces. Cook fifteen minutes after the syrup again boils, and proceed as with preserved peaches. The skins and cores of the quinces make excellent jelly.

Preserved Pineapple

Pare, core, cut into slices, and proceed as with Preserved Peaches.