176 QUINCE CULTURE. 
12. Swreet PrckLEs.—Prepare as for preserves. Cook 
tender in water, drain well, and simmer for five minutes 
in a syrup of good vinegar, covering the fruit, and add 
sugar, one and a half pounds to a pound of quinces, with 
spices of cinnamon, allspice, mace, and cloves to suit one’s 
taste. The water in which they were boiled can be used 
to make jelly. Apint of vinegar to seven pounds of fruit 
is a good proportion for sweet pickles to keep well. 
13. QUINCE JELLY, when well made, is unsurpassed. 
Most housekeepers use the parings and cores of such as 
have been used for some other confection. It is better to 
leave out the cores, as the mucilage around the seeds may 
make the syrup ropy, and hinder success. The skin, 
with what adheres, contains the part of fruit richest in 
pectine, and so is best for jelly. Indifferent fruit should 
be cooked with the skins for jelly. Apples may be used 
to increase the quantity of jelly without seriously reduc- 
ing the flavor. Cook the apples, and then the quinces 
in the same water. The color of all jellies may be kept 
light by shortening the time of boiling ; and this may be 
done by dividing the fruit into three or four parts, cook- 
ing them successively in the same water. By the time 
the last is cooked, and the pulp pressed and syrup strained, 
the sugar can be added ; by measure rather than weight, 
bulk for bulk. When the sugar is added to the syrup a 
scum will rise, and should beremoved. No more skimming 
is necessary till it is done, when another skimming will 
leave it entirely clear. The exact jeliying point in the 
process must be determined by trial as the boiling pro- 
ceeds. Longer boiling may reduce tt toa syrup again. 
As soon as the jelly is done, let the heat subside a little, 
and pour into cups to mold it for use; and in a few 
minutes after, run a spoon around the top of the cups 
to gather the film, when each will be perfectly smooth 
and glassy. Preserve from mould as above described for 
preserves. 
