USES OF THE QUINCE. 137 



By the addition of a little alcohol it can be kept for a 

 long time. It is this use of the seeds which causes the 

 great demand with druggists. 



5. QUINCE PRESERVES are made by first cooking the 

 fruit soft, and then adding as many pounds of pure sugar 

 as there were pounds of the raw fruit, and simply scalding 

 it through thoroughly. The importance of not adding the 

 sugar to acid fruits till after they are cooked soft has not 

 been sufficiently understood. It is estimated to require 

 double the sugar if it is put into the fruit at first ; be- 

 cause the conversion of the cane sugar into glucose or 

 grape sugar lessens its sweetening power very greatly; 

 some say more than one-half. 



The receipts in the cook books* give directions for a 

 long and tedious process to do what is so short and 

 simple by this method. To prevent mould on jars of 

 preserves or jellies, they should be kept in a cool place 

 and covered closely from the air. A thin paper covering, 

 wet with alcohol or lard, and gently pressed on the sweet- 

 meat, is a safeguard ; or cover with a thin film of lard 

 without the paper. Melted paraffine poured over the 

 confections serves the same purpose, and is very easily 

 removed when they are used. 



6. QUINCE MARMALADE is made by cooking the fruit 

 soft, crushing to a pulp, and adding sugar to taste. Boil 

 slowly, stirring constantly to prevent sticking or burning. 

 When it falls off a spoon like jelly, it is done, and can be 

 molded in cups and covered the same as jelly. One- 

 third sweet apples maybe added without more sugar, and 

 still the flavor will be sufficient to suit many tastes. 



7. QUINCE BUTTER is made much like the marmalade, 

 except the addition of sugar. This is a favorite fruit 

 confection in the Philadelphia market. 



8. QUINCE COMPOTE. Pare a dozen quinces, cut them 

 in halves, and take out the cores. Put in a preserving 

 vessel enough clear syrup to cover them, and add the 



