Baked Quinces-Delicious

Wash, pare, halve, core. (Save skins and cores for jelly). Cover with a large quantity of thin sugar and water syrup. Bake covered, basting often and turning occasionally until tender and the syrup rich. Uncover at the last for a short time.

Plain Baked Quinces

Pare and core quinces, bake with water only, basting. Serve with hard or creamy sauce or with nut cream and sugar.