QUINCE. 223 



To PRESERVE QUINCES. 



Rub the quinces hard with a clean coarse cloth, scald them 

 till you can pass a fork through them, then peel them and 

 cut them in quarters ; remove all the hard substance which 

 is found in the centre of the fruit after the core is taken out 

 (for this spoils the quince if left in). Then take the sirup 

 which has been previously prepared thus: To every pound 

 of sugar one half-pint of water, and in proportion to four 

 pounds of sugar the white of one egg, put them together 

 cold, and when dissolved put it over a moderate fire to sim- 

 mer gently ; do not touch it while simmering, but when it 

 begins to rise, have ready to pour upon it half a teacup of 

 cold water ; when it swells up the second time, put in another 

 half-teacup of cold water ; but when it rises the third time, 

 take it off gently from the fire, and sit it by to cool twenty 

 minutes ; then skim it and pour it off, wash the kettle clean, 

 cover the bottom with the quince, pour over just sirup enough 

 to cover them, and let them simmer gently till the sirup be- 

 comes a jelly. Keep the kettle covered (except wljen you 

 are removing the white, which will rise, and must be taken 

 off), and if the Apple Quince is used, the fruit will be perfect- 

 ly white and well done ; take the quarters out on a dish, and 

 when the sirup is cool, put them together in glasses. 



Another Way. 



Select the fairest fruit of the Apple-shaped or Portugal va- 

 rieties, wipe them and peel and core them ; as you divide 

 them in halves and quarters, sprinkle loaf-sugar over them ; 

 weigh against the fruit the best loaf-sugar, pound for pound, 

 and put this sugar aside to make the sirup, as above directed. 

 Put the fruit into the bottom of the preserving-kettle and 

 just cover it with water ; let it simmer gently, when remove 

 it to a flat dish and sift white sugar over it, and put the dish 

 into an oven almost spent, leaving the door open ; do so till 



