44 GARDENING 



the kernels with the thick part which will not go through the 

 tamis ; add half a stick of cinnamon and two cloves in half a 

 pint of water for twenty minutes ; strain the liquid into the 

 fruit ; add sugar and wine to taste — claret for red plums and 

 sauterne for yellow ones. Serve in a compote dish with a 

 slice of toast cut into dice and thrown when cold into the 

 fruit. 



Plum Vol au Vent 



Boil in half a pint of water six ounces of loaf sugar. 

 Stalk a pound of plums, wipe them and put them into the 

 syrup ; let all boil at once, then draw the saucepan to the side 

 and simmer very gently till the plums are tender without 

 being broken. Then take out the plums and boil up the 

 syrup till it is reduced and thickened ; strain it and pour when 

 cold over the fruit, then they can be put into the pastry. 



QUINCE 



The quince thrives best near water, and is grown 

 as a standard. It requires very little care except 

 that of planting it in a moist, soft soil. The trees 

 require pruning in the usual way annually. The 

 best variety is the Portugal. 



RECIPE 

 To preserve Quinces whole 



The quinces must be quite ripe, and placed in a preserving 

 pan covered with three quarts of cold water ; then take out 

 the quinces. To every pint of water allow three pounds of 

 loaf sugar, and let all boil rapidly in the preserving pan for 

 five minutes, and then put in the quinces again. The syrup 

 must not cover them at first, but w^hen they are half cooked 

 the fruit will be sufficiently covered. The quinces must be 



