1402. Quinces

Cut in thick slices, not pared, some golden pippin apples, boil them in about two quarts of water very fast, until the water becomes a thick jelly; have ready scalded the quinces you wish to do, and to every pint of the pippin jelly add one pound of lump sugar; as it boils keep it well skimmed; put in your quinces if whole ones, they will take longer boiling, you can cut them in half if preferred, but they must not be done together, when you think they are done put some syrup into a glass to cool. Use a pound of sugar to a pound of quinces, and a pound of the jelly to each pound of quinces.

1403. Preserved Quinces

Choose the quinces very ripe, yellow, and quite sound; pare, quarter, and core them, put them into a little water and scald them, as soon as they are soft throw into cold water, and put them to drain; clarify, and boil to lisse an equal weight of sugar, put in the fruit, cover, and leave them to simmer, for another quarter of an hour, then take them from the fire, skim and pour the preserve into a pan. In two days drain off the syrup, boil it to perle, add the fruit, give the whole one boil covered, let it cool a little and then simmer for a quarter of an hour, after which leave it till next day, when proceed as above, but boil the syrup to grand perle. As soon as the preserve is cooled put it into pots, adding to each a little quince jelly.

A little prepared cochineal added to the above will give the preserve a fine red colour, in ■which case the jelly ought to be red also.

1404. How To Keep Quinces

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.