THE QUINCE 6i 



QUINCE HONEY No. i (Cake or Tart Filling) 



This will make filling for layer cake, or, thinned, a deli- 

 cate syrup for sauces, etc. Grate two large quinces and 

 cook till tender. Add a pound of sugar to a pint of water, 

 cooking till the "soft ball" stage is reached when add the 

 quince and simmer twenty minutes longer, stirring most of 

 the time. For tarts use this with a custard. 



QUINCE HONEY No. 2 (Syrup for Pancakes or Puddings) 



Prepare quinces as above, using two pints of sugar to 

 one pint of water and simmer till the syrup is clear — four 

 or five minutes — when add the grated quince and boil 

 six or seven minutes more before removing from the fire. 



BAKED OR STEAMEDQUINCES 



Quinces make an attractive dessert baked or steamed, 

 using the same method as for apples and pears. Grate 

 them for variation. 



QUINCE SAUCE 



Stew quinces and flavour with lemon and serve, pulped 

 or quartered, as for apple sauce. Half apple may be used 

 instead of all quince. 



QUINCE TARTS 



Tarts may be filled with quince marmalade, honey, 

 custard, sauce, or preserves, or the baked or steamed fruit. 

 Vary them "as are apple, gooseberry, and other tarts, using 

 meringue and candied fruits or whipped cream or lattice 

 pastry strips for the large tarts; nuts may be sprinkled 

 over the small ones or tartlets. 



QUINCE ICES 



Make as for pear and apple ices, custard, cream, etc., 

 using the quince cordial sometimes to vary the flavour, 



