Ripe quinces pare and cut in slices an inch thick - take out the cores carefully, so as to have the slices in the form of a ring. Allow a pound of white sugar for each pound - dissolve it in cold water, having a quart of the latter to a pound of sugar, then put in the sliced quinces, and let them soak in it ten or twelve hours. Put them in a preserving kettle, and put it on a moderate fire - cover them over, and let the quinces boil gently-there should be more than enough syrup to cover the quinces. When a broom splinter will go through them easily, take them from the fire, and turn them out. In the course of a week turn the syrup from them, and boil it down, so that there will be just enough to cover the fruit. When not very ripe, pare and cut the quinces either in rings or quarters, take out the cores, and boil the quinces in fair water, till they begin to grow tender - take them up, and strain the water in which they are boiled - put in either brown or white sugar - add a little cold water. When lukewarm, put in the whites of eggs and clarify it - let it cool, then put in the quinces, and boil them slowly for half an hour. Keep them covered over while boiling, if you wish to have them of a light color. Turn them out into pots as soon as preserved, and set them away in a cool place. Look at them in the course of a week to see if they have fermented - if so, turn the syrup from them, boil it, and turn it back while hot. The parings and cores of the quinces can be used for marmalade, with a few whole ones. Some people prefer to preserve the quinces with the cores in, but the syrup will not look clear. The following is a cheap method of preserving quinces, and answers very well for common use: Pare, halve, and take out the cores of the quinces, and boil the parings in new cider till soft. Strain the cider, and for five pounds of quinces put in a pound of brown sugar, a quart of molasses, the beaten white of an egg - clarify it, then put in the quinces. There should be rather more than enough cider to cover the quinces, as it wastes a good deal while the quinces are boiling. The peel of an orange cut in small pieces, and boiled with them, gives the quinces a fine flavor.

Quince Marmalade

Gather the fruit when fully ripe, and of a fine yellow; pare, quarter, and core it. Put the quinces into a saucepan with a little water, set them on the fire until they are quite soft; then take them out, and lay them on a sieve to drain; rub them through, and put to each pound of the strained quinces a pound of brown sugar. Set it on a few coals, and let it stew slowly, stirring it constantly. When it has stewed an hour, take a little of it out, let it get cold - if it then cuts smooth, it is sufficiently stewed.

Quince Jelly

Halve the quinces, and take out the cores. Boil the quinces till very soft in clear water, mash them, and let them drain through a flannel bag, without squeezing them. Put to the quince liquor, when drained through the bag, white sugar in the proportion of a pound to a pint of liquor. Add the whites of eggs, and clarify it. When clear, boil it on a moderate fire till it becomes a thick jelly. Fill glasses with the jelly, and cover them tight. The quince pulp that remains in the jelly-bag can be made into marmalade.