USES OF THE QUINCE. 175 
juice of two lemons. Heat the syrup, and add the 
quinces, boiling well together. Drain the fruit, and pack 
_ it in acompotier. Leave the syrup to thicken a little, 
and pour it over the quince. 
9. QuINCE SAUCE is made by simply stewing the fruit 
soft, then mashing and adding sugar to taste. The ad- 
dition of one half apples or pears will greatly increase 
the quantity and yet leave a good quince flavor. 
10. QuINCES CANNED, or bottled as sauce, are as suc- 
cessfully put up as any other fruit for similar use, only 
remember to cook soft before adding the sugar, as, be- 
sides the sweetening, there will be a toughening of the 
fruit. I canned a large quantity in glass jars (the Light- 
ning can preferred), first packing them full of the raw 
fruit, then filling with water, and boiling till soft in a 
common wash boiler on my cook stove. The safety of 
the jars was secured by a very thin skeleton frame of 
wood on the bottom of the boiler. After the fruit was 
soft, the jars were lifted out, and the water poured off, 
and half a pound of dissolved granulated sugar added for 
~ each quart jar. This made a rich, heavy syrup, which 
was returned to the fruit in the jar. Replacing the jars 
in the boiler, they were soon boiling again, when they 
were ready to seal. Lastly, they were inverted, and left 
so till cooled. By this last process it was easy to discover 
if the jar and sealing were perfect; if not, bubbles of air 
would press in and show at once on the surface. 
11. BaxepD QUINCES are a favorite with some. Wash 
and core, then fill with sugar,and bake ina dish or pan con- 
taining a little water, to eat hot or cold with cream and 
sugar. Or, having cut in halves, without paring or cor- 
ing, boil till nearly tender, and then, covered with sugar, 
bake in a hot oven, basting often with the syrup made 
by the sugar and water in which they were boiled. When 
done put a lump of butter on each half. Turn the syrap 
over them, and serve as before. 
