QUINCES. n;; 



rich milk, the yolka of two eggs, well-beaten, and four 

 tablespoonfals of sugar. Whip the whites separately, 

 flavor with pine-apple and cut into it the prune just before 

 it is put in the oveu. Line a pie-dish with thin paste, pour 

 in the prune, and bake quickly. Over the top spread the 

 white of an egg, beaten with a tablespoonf ul of sugar and 

 also flavored with pine-apple. Return to the oven to 

 brown. 



Prune Pie, No. 2.— Stew the prunes, remove the 

 stones, stir in two tableiipoonf uls of sugar and the same 

 quantity of currant jelly or sour apple sauce, or a dessert- 

 spoonful of lemon juice. Dust flour over the fruit and baKe 

 with" an upper crust. 



THE QUINCE. 



This fragrant fruit, so highly valued for marmalades and 

 jellies, is the product of a shrub whicL made its way west- 

 ward, with so many other modern necessities, from the 

 Levant. The quince shrub, — it never attains any consider- 

 able size, —belongs to the order Eosacae, like its cousins the 

 apple, plum, peach and pear. It is hardj', easily cul- 

 tivated and the fruit is used for many purposes, even the 

 mucilaginous seeds being employed in the pharmacy and 

 for the arts of the toilet. The aroma and flavor of the 

 quince are much' prized in cooking, especially in making 

 desserts. Eecipes for the use of this fruit will be found 

 under the head of Jellies, Marmalades, Preserves, etc. 



■Quince Pie. — Peel, core and stew quinces till so't, then 

 press through a colander. Sweeten to taste and l)ake in 

 one crust. Cover the top with a meringue made by the 

 beaten whites of two eggs and two tablespoonfuls of sugar. 

 Brown sligl.tly in the oven. This is just as good if the fruit 

 is half apple and half quince. 



