1908. 
THE RURAL/ NEW-YORKER 
C©3 
Quince Jam. 
Last Fall, after our canning and jelly 
making were nearly at an end, the girls 
came across a receipt for quince jam 
which I had copied several years be¬ 
fore, but forgotten when the quince sea¬ 
son had come around. 
“I am going to try it,” Bess an¬ 
nounced. “But we used the last of the 
quinces for jelly.” 
“Are not there some left in the bas¬ 
ket to throw away?” 
“Yes, a peck or two, but they are 
small and knotty.” 
“Well, they are not wormy this year,” 
and she smiled with a decisive nod 
which meant, “You will see.” After 
the dinner dishes were washed I found 
her sitting on the back steps, and at her 
side the basket of quinces not, after all, 
destined for the pig’s dinner. Bess had 
the dislipan filled with warm water and 
was scrubbing each quince, using a 
small vegetable brush, and nibbing off 
the down well. That afternoon two 
granite kettles, filled with quinces and 
water to cover them, boiled gently over 
the slow fire left in the range. We 
were surprised to see how plump and 
yellow each little quince grew, and how 
easily one could cut and pare them later 
when they had drained and cooled. I 
confessed that the Englishwoman had 
taught me a useful wrinkle in preparing 
everyday quince sauce, and I do not 
know but one might as well prepare 
even best company preserves after the 
same easy style. Perhaps many house¬ 
keepers do. 
I will give the recipe, which was 
taken from Mrs. C. W. Earle’s “Pot- 
Pourri from a Surrey Garden.” The 
book is no cooking manual, but, as its 
title suggests, is a medley treating of 
about all the subjects a quiet English 
gentlewoman might be expected to be 
interested in. Agreeable reading, I 
found it, and agreeable eating the quince 
jam has proved. 
“First boil the quinces till soft (for 
about half an hour). Take off the outer 
skin, cut the quinces in halves, remov¬ 
ing the core, and pulp them. To every 
pound of quince pulp add a half pint of 
the water in which the quinces were 
boiled. Peel and cut up some Blenheim 
apples. Add half a pound of apple to 
every pound of quince pulp and three- 
fourths of a pound of sugar to every 
pound of the fruit. Boil three hours.” 
“Do we grow Blenheim apples in the 
States?” They are unknown to the 
Ithamar farm, and I confess that we 
had so large a kettle full of the quince 
that the apple was omitted, when, next 
day, sugar and the three hours’ boiling 
were added. Instead we grafted upon 
the recipe our own family notion of 
quince marmalade and just before the 
boiling was completed sliced in two 
large oranges, cut across skins and all. 
1 he discarded and reclaimed quinces 
were in no way less well flavored than 
the large and fair ones had been, and 
we only regretted that after making 
jelly from better fruit we had thrown 
away the contents of the jelly bag. With 
or without Blenheim apples it might 
have been made into excellent jam. I 
feel the more sure of this because a 
friend (who must buy all her fruit) 
told me that after the clear juice had 
drained from her grapes prepared for 
jelly she put the contents of the drain¬ 
ing bag through a colander and made 
grape jam which her husband consid¬ 
ered of better flavor than the jelly. But 
farmer folk are a wasteful people in 
some particulars. And why not? I al¬ 
most wish I had not mentioned this 
recipe lest some penny-pinchiner husband 
be encouraged to sell all the fair quinces, 
telling “Mother and the girls” that Eng¬ 
lishwomen make superior jam out of 
knotty fruit. K. ithamar. 
R. N.-Y.—Blenheim Orange or Blen¬ 
heim Pippin is a large English Fall 
apple of moderate flavor, grown to some 
extent, we think, in Nova Scotia. We 
would use any good Fall apple with the 
quince, if we desired the mixture, which 
is very good. 
Chicken Recipes. 
Italian Chicken.—Mak: common bat¬ 
ter; mix into it one cupful chopped to¬ 
matoes, one onion chopped, some minced 
parsley, salt and pepper. Cut up young, 
tender chickens, dry them well; dip each 
piece in batter and fry brown in plenty 
of butter in a thick-bottomed frying- 
pan. 
Chicken Pudding.—Cut up a chicken 
as for fricassee and stew, closely cov¬ 
ered, until tender, in just enough water 
to keep from burning. Season each 
piece with salt and pepper, using a level 
teaspoonful of salt and a quarter of a 
teaspoonful of pepper; lay in a large 
baking dish. Beat two eggs till light, 
add to one pint of milk, with one can 
of corn, or equal amount of fresh corn; 
season with one-fourth teaspoonful of 
salt, pour over the chicken, cover with 
bread crumbs, dot with bits of butter 
and back in a quick oven one-half hour. 
Shredded Chicken with Macaroni.— 
Cook half a pound of macaroni until 
tender; drain and pour over it half a 
cupful of highly seasoned tomato sauce. 
Shred the meat of a chicken into fibers 
(a pint) ; also shred four sticks of cel¬ 
ery and mince one onion. Season to 
taste (the seasoning will depend upon 
how much has been used in cooking the 
chicken, sauce, etc.) with salt, white and 
cayenne pepper, with a dash of ginger, 
cloves and cinnamon; put all in a frying 
pan in which has been previously heated 
a tablespoon ful of butter. Saute over 
a hot fire and stir until thoroughly min¬ 
gled. Brown slightly and serve plain 
or with a half cupful of white sauce 
over it. 
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How You Save Money How You Run No Risk 
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You wouldn’t think of buying land or hogs or steers or feed-stuff, without first finding out what the market 
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Gas Stoves and Ranges 
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360 
Days 
Approval 
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Base Burners 
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William Thompson, Vlce-Pres. and Gen. Mgr. 
Kalamazoo Stove Co., Kalamazoo, Micli. 
All Kalamazoo stoves and 
ranges are equipped with 
patent thermometer which 
makes baking and 
roasting easy. 
Kalamazoo 
Stove Co. 
Kalamazoo. 
Mich. 
Please send me Ca;- 
alogue No. 1 T 4 , ana 
quote me factory prices, 
freight prepaid. 
Name. 
