THE QUINCE 59 



QUINCE MARMALADE Nos. 4, 5, 6, and 7 



Use equal parts of quince and crabapple, proceeding 

 as in Marmalade No. 2, or substitute for the crab freshened 

 figs, or dates, or pineapple marmalade. 



QUINCE MARMALADE No. 8 

 Lemon or Ginger 



Make as for Marmalade No. i, using lemon peel and 

 juice, one lemon to each pint of pulp. Ginger may be 

 added or substituted for the lemon. 



PRESERVED QUINCES 



Quinces may be preserved whole, halved, quartered, or 

 sliced across in rings. Cook the fruit till tender in water 

 acidulated with citric acid, then place in a syrup made 

 with one part of water to three of sugar. When at boiling 

 point let remain one minute if cut; if whole, for five or 

 six minutes, then fill jars and seal at once. This may be 

 varied with apples, as below, or by other fruits as with 

 Quince Marmalade. 



QUINCES PRESERVED WITH APPLES 



Make the preserves as above and allow one-third weight 

 of sweet apples. When the quince has been cooked tender 

 and removed put the apple in the syrup and simmer till 

 translucent and red, which may take an hour. Place 

 apple and quince in alternate layers in the jars and when 

 the syrup has penetrated the apple it will not be distin- 

 guishable from the quince. No more sugar is necessary 

 by the addition of the apples. 



CANNED QUINCES 



Weigh the fruit after paring, coring, and quartering, 

 allowing six ounces of sugar and nearly a pint of water 



