S8 FRUIT RECIPES 



QUINCE JELLY No. i 



When quince preserves are made the parings and cores 

 may be used for jelly, covering them with cold water and 

 cooking slowly three hours or longer. Strain through a 

 jelly bag over night; boil and skim juice in the morning 

 for fifteen minutes then strain again, measuring and plac- 

 ing in clean cooking vessel with three-fourths its weight 

 of heated sugar. Cook twenty minutes or till it jells. 

 Vary the flavouring used with quince as with apple. 



QUINCE JELLY No. 2 



Quince jelly may be made with the whole fruit, when 

 the juice is strained allowing the usual proportion of a 

 pound of sugar to a pint of juice. Lemon may be used 

 with this as variety. 



QUINCE JELLY No. 3 



Use equal quantity of quinces and Maiden's Blush 

 apples, adding sugar in proportion of three-fourths pound 

 of sugar to a pint of juice. 



QUINCE MARMALADE Nos. i and a 



Slice unpeeled quinces, barely covering with water, 

 and cooking till tender. Press through sieve and replace 

 on stove, allowing one pound and a quarter to each pound 

 of quince pulp. Cook slowly and carefully, stirring fre- 

 quently, till stifL Pieplant may be cooked with this 

 marmalade for a pleasant tart tone. 



QUINCE MARMALADE No. 3 

 Apple and Quince 



Use equal parts of Maiden's Blush apple and ijuince, 

 proceeding as above, allowing but one pound of sugar to 

 each pound of pulp. 



