6o FRUIT RECIPES 



to each pound of fruit. Steam fruit till tender when 

 place in heated jars. Meantime have the syrup boiling 

 five minutes and pour over the fruit. Let stand in the hot 

 water bath in oven or on top the stove for 'thirty minutes, 

 then fill up with syrup and seal. 



CANDIED QUINCE SLICES 



Core and slice thin the quinces and weigh, setting aside 

 the same weight of sugar. Scald the slices then boil hard 

 for eight minutes; strain and remo.ve to a kettle containing 

 the sugar and two tablespoons of water and set in the oven 

 to melt slowly, letting gently cook till translucent and a 

 deep red. Carefully remove the pieces and drain, when 

 dry placing on plates with a layer of sugar above and below. 

 Let stand in dry place ten hours or more; sift over them 

 more sugar and pack away. 



DRIED QUINCES 



Pare and slice the fruit; string and dry or spread to dry 

 as for apples and pears. When needed for use wash and 

 soak them over night, putting on to stew in the last water. 



QUINCE CORDIAL 



To secure the juice from the quinces slice and chop in 

 a vegetable cutter or grate. Allow a pound of sugar for 

 each quart of juice, a handful of bruised plum or peach 

 pits, two or three cloves, grated peel of half a lemon, and 

 one-half pint of brandy. Let stand in a jug loosely 

 stopped for nearly three weeks when filter, bottle, and seal. 



PRESERVED QUINCE JUICE AND 

 PRESERVED QUINCE SYRUP 



See Cherry Juice and Syrup Preserved. 



