138 QUINCE CULTURE. 



juice of two lemons. Heat the syrup, and add the 

 quinces, boiling well together. Drain the fruit, and pack 

 it in a compotier. 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. BAKED QUINCES are a favorite with some. Wash 

 and core, then fill with sugar, and bake in a 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 syrup 

 over them, and serve as before. 



