Take six quinces, cut them in halves, and core them; scald and pare them neatly. Put some clear sirup into a preserving-pan, with the juice of a lemon; when hot, add the quinces, and give them a boil together; drain the fruit, arrange it in the compotier; leave the sirup to thicken a little, and pour it o\er the; quinces.
Take four or five ripe quinces, and roast them, but not to soften them; pare, core, slice them thin, and then boil them slowly in a pint of good cream, with a little ginger; when tolerably thick, strain it, add sugar to your taste, and flavor it with rose-water.
Quinces for jelly ought not to be quite ripe, they should, however, be of a fine yellow color; take off the down which covers them, quarter, core, put them into a saucepan, with water enough to cover them; set them on the fire, and when soft, lay the pieces on a sieve to drain, pressing them very slightly; strain the liquor, and measure it; clarify, and boil to cause an equal quantity of sugar; then take it off, add the liquor to it, stirring it well; when mixed, put it on the fire, still stirring; as soon as the jelly spreads over the spoon, and falls from it like molasses; take it from the fire, and when cold, pour it into pots.
Gather the fruit quite ripe, but perfectly sound; rub each carefully with a clean cloth, to remove the down; then quarter, and put them into bottles, corked tight. Give them half an hour's boil in the bain-marie.
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, weigh the pulp; boil an equal quantity of sugar to petit casse, then add the pulp, stir them together over the fire, until it will fall from the spoon like a jelly; the marmalade is then fit to be put into pots, and when cold, cover them close.
Pare and cut half a dozen quinces into small pieces, and put them, with a gallon of water, and two pounds of honey, into a large saucepan; mix them together well, and set them on a slow fire for half an hour: strain the liquor into ajar; when quite cold, wipe the quinces perfectly dry, and put them into it; cover them very close.
Take as many quinces as you may require, choose them sound; pare, quarter, and core them, strewing powder-sugar over as you do them, filling up all the holes also with sugar; throw in a small quantity of water, and when all are cut, add more water, and set them on a fierce fire to boil quickly. As soon as the quinces are tender, and the sirup clear, add some apple-jelly, give the whole one boil, and then pour it into glasses; when cold, drain off the sirup and jelly, put them into a saucepan, and let them boil as quick as you can; just before the jelly is taken off, put in a small quantity of musk, or any other ingredient you may wish to flavor the preserve with, and then pour it in the glasses again, over the quinces, and when cold cover them. This may also be colored red by adding a small quantity of prepared cochineal; in this case, the jelly should be red too.
Pare and core ten pounds of quinces, put them into a stewpan with a pint and a half of water and two pounds of fine sugar, set them on a slow fire, and when they begin to dry, moisten them with rose-water and sack, or white wine; then press the paste through a coarse sieve, add two pounds of sugar, a little orange-flower and rose water. When sufficiently done, it will come off clean, if dropped on a plate; then set it aside to cool. Put it into shallow pots, strew perfumed comfits over, and cover them close.
Pare and scrape some very ripe quinces into a linen cloth, press out the juice, which put in a very warm place, or where it is exposed to the sun, until all the fecula falls to the bottom; then strain it well, and for every quarter of a pound of juice, take one pound of sugar; mix them together, and boil the whole to perle; take it off, and when the sirup is nearly cold, it may be bottled. Take care to keep the bottles well corked.
Take some preserved quinces, make a sirup with some sugar and water, of which, and the preserve, take an equal weight, and put it into a preserving-pan; boil, skim, and then put in the fruit; when tolerably clear, lay the quinces in a tart-dish with puff paste as usual; cover and bake it; as soon as it is done raise the top gently, pour in the sirup, ice it, and serve.
Pare and core half a dozen quinces, boil them till quite soft; then rub the pulp through a sieve, and strain it; mix this with half a pint of sirup of quinces, and the same of sirup of barberries, and a quarter of a pound of fine sugar; boil the whole to casse, and then pour it into small shallow moulds, of any shape you please; let them cool a little, and then dry them in a stove.
Take a quart of sirup of quinces, and half a pint of the sirup of barberries; set them on a gentle fire, boi and skim them well; then add two pounds and a half of fine sugar, keep stirring until it reaches candy height; then take it off, and when nearly cold, lay it, in any form you please, on tin plates. Dry them in a stove.