Pare, quarter and core nice ripe quinces; cut each quarter into thin slices; weigh, and to each pound allow a pound of sugar. Put the quince chips in a porcelain-lined kettle, cover with boiling water, boil rapidly for ten minutes, and drain. This water may be saved for flavoring apple sauce or other dishes. Put the quince chips back in the porcelain-lined kettle with the sugar, add half a cupful of water, cover the kettle, and stand it on the back part of the stove where the sugar will slowly melt, and then cook the quinces until they are dark red and transparent. Lift each piece with a skimmer and place on a sieve to dry. When dry roll in granulated sugar and put aside to use as a sweetmeat.