October, 1912 
quince, remove the core with a round apple- 
corer without breaking the fruit. Then slice 
crosswise in rather thick rings, with the 
smooth even hole in each center. 
It must be remembered, in forming any 
sort of quince conserve, that the fruit must 
not be placed in a sugar syrup for cook- 
ing; or it will be toughened. It should be 
first cooked in plain water until tender, 
and then added to a rich sugar syrup, just 
before serving or sealing. To avoid break- 
ing, it will be best to cook the rings in a 
steamer and when tender simmer for a few 
minutes in the sugar syrup that has been 
cooked down thick and rich. For immedi- 
ate use, prepare half a box of gelatine, fol- 
lowing the directions on the box, and using 
a little of the quince syrup for flavoring. 
When firm and cold place the quince rings 
on the gelatine, setting the rings carefully 
one above another if more than one ring is 
desired for each individual dessert dish. 
Fill the centers with finely chopped nuts, 
and dot the nuts on the gelatine surround- 
ing the rings. Seedless raisins, chopped 
fine, may also be used for filling the centers 
of the quince rings by way of variety. 
Canned quinces cut in rings (prepared 
as for immediate use and then canned in 
the hot syrup without breaking), may form 
a variety in desserts that appeal to the 
eye as well as the taste, throughout the 
winter. When more convenient, whipped 
cream may take the place of the chopped 
nuts or raisins; or a little of the syrup from 
the canned quinces may be floated over 
the rings. 
TO AVOID “GUMMY” JELLY. 
The majority of housewives use the entire 
core of the quince, with the parings, to se- 
cure the jelly quince. This method that is so 
successful with apples is supposed to be the 
best plan for quinces, but it invariably re- 
sults in “gummy” jelly, that is far from 
satisfactory. The glutinous matter sur- 
rounding the seeds of quinces will never 
form clear, firm-jelly, like that made from 
the skins alone, or the skins and cores with- 
out the seeds. After saving the parings 
from a quantity of quinces used for pre- 
serves and for canning, allow at least one 
or two whole quinces for each quart of par- 
ings. Stew gently in a little water until 
tender, and secure the juice by allowing 
it to drip through a jelly bag without 
squeezing. Then allow one pint of sugar 
to each pint of juice for a rich, clear jelly. 
When done, pour into the jellv glasses, and 
seal with paraffine and the usual tin or 
paper caps. 
UTILIZING THE PULP 
The pulp from the quinces and parings 
remaining in the jelly bag, after securing 
the juice, may be used to advantage in the 
quince jams and marmalades. Press it 
through a fine sieve until every particle of 
the rich pulp is secured, and only the dry 
skins remain. Add this to the quinces 
cooked especially for the marmalades, all of 
which should be passed through the sieve 
when tender, and then simmered gently with 
sugar—pound for pound—stirring  fre- 
quently to prevent burning, while cooking 
down to a firm rich texture. This may also 
be sealed with paraffine in jelly glasses. 
WAY OF THE TRULY GREAT 
T is easy in this world to live after the 
L world’s opinion; it is easy in solitude to 
live after one’s own; but the great man is he 
who in the midst of the crowd keeps with 
perfect sweetness the independence of soli- 
tude.—Emerson. 
Stand 
| 
Genuine “Standard” fixtures for the Home 
Institutions, etc., are identified by the 
Black Label, which, while of the first 
quality of manufacture, have a slightly 
thinner enameling, and thus meet the re- 
Standard Sanitary Mfg. Co. 
New York 35 West 31st Street Nashville . 
Chicago . 900S. Michigan Ave. 
Philadelphia. 1128 Walnut Street 
Toronto, Can. 59 Richmond St., E. Boston 
Pittsburgh 106 Federal Street Louisville . 
St. Louis 100 N. Fourth Street Cleveland 
Cincinnati 633 Walnut Street 
andl” 
AMERICAN HOMES AND GARDENS 
and for School, Office Buildings, Public , 
Green and Gold Label, with the exception | 
of one brand of baths bearing the Red and | 
Dept. 23 
315 Tenth Avenue, So. 
NewOrleans,Baronne & St.Joseph Sts. 
Montreal, Can. . 215 Coristine Bldg. 
John Hancock Bldg. 
319-23 W. Main Street 
648 Huron Road, S.E. 
Hamilton, Can. 20-28 Jackson St., W. 
~ GUARANTEED 
PLUMBING . 
FIXTURES _ iN 
(HE love of cleanliness should be developed in children by making 
© cleanliness a pleasure rather than a duty. 
“Standard” Fixtures by appealing to the child’s mind through 
its love of the beautiful make cleanliness attractive. Every member 
=| of the household feels the refining influence of “Standard” Fixtures. 
quirements of those who demand ‘Standard 
quality at less expense. All “Standard” 
fixtures, with care, will last a lifetime. 
And*no fixture is genuine unless it bears 
the guarantee label. In order to avoid 
substitution of inferior fixtures, specify 
“Standard” goods in writing (not verbally) 
and make sure that you get them. | 
PITTSBURGH, PA. 
London . . 57-60 Holborn Viaduct 
Houston, Tex. . Preston and Smith Sts. 
San Francisco, Cal. 
Merchants National Bank Building 
Washington, D.C. . . Southern Bidg. 
Toledo, Ohio . . 311-321 Erie Street 
Fort Worth, Tex. . Front and Jones Sts. 
Lane Double Timber Hangers 
It is of utmost importance to have floor timbers well secured--the stability of 
the house depends upon it. 
for mortise and tenon or depend upon flimsy spiking. 
In your building do not have the timbers cut away 
We carry in stock 
20,000 timber hangers adapted to all conditions of construction. 
Upon request a beautiful aluminum desk model will be sent to those con- 
templating building. 
LANE BROTHERS COMPANY 
Prospect Street, Poughkeepsie, N. Y. 
