quart of water,
boil and skim it well, by the time the quinces are prepared. Lay the
fruit in a stone jar, with a teacupful of water at the bottom, and pack
them with a little sugar strewed between. Cover the jar close, set it in
a cool oven, or on a stove, and let the quinces soften till they become
red. Then pour the syrup and a quart of quince juice into a preserving
pan, and boil all together till the marmalade be completed, breaking the
lumps of fruit with the ladle; otherwise the fruit is so hard, that it
will require a great deal of time. Stewing quinces in a jar, and then
squeezing them through a cheese cloth, is the best method of obtaining
the juice; and in this case the cloth should first be dipped in boiling
water, and then wrung out.

QUINCE PUDDING. Scald six large quinces very tender, pare off the thin
rind, and scrape them to a pulp. Add powdered sugar enough to make them
very sweet, and a little pounded ginger and cinnamon. Beat up the yolks
of four eggs with some salt, and stir in a pint of cream. Mix these with
the quince, and bake it in a dish, with a puff crust round the edge. In
a moderate oven, three quarters of an hour will be sufficient. Sift
powdered sugar over the pudding before it is sent to table.

QUINCE WINE. Gather the quinces in a dry day, when they are tolerably
ripe; rub off the down with a linen cloth, and lay them in hay or straw
for ten days to perspire. Cut them in quarters, take out the cores, and
bruise them well in a mashing tub with a wooden pestle. Squeeze out the
liquid part by degrees, by pressing them in a hair bag in a cider press.
Strain the liquor through a fine sieve, then warm it gently over a fire,
and skim it, but do not suffer it to boil. Now sprinkle into it some
loaf sugar reduced to powder, and boil a dozen or fourteen quinces
thinly sliced, in a gallon of water mixed with a quart of white wine.
Add two pounds of fine sugar, strain off the liquor, and mingle it with
the natural juice of the quinces. Put this into a cask, but do not fill
it, and mix them well together. Let it stand to settle, put in two or
three whites of eggs, and draw it off. If it be not sweet enough, add
more sugar, and a quart of the best malmsey. To make it still better,
boil a quarter of a pound of stone raisins, and half an ounce of
cinnamon bark, in a quart of the liquor, till a third part is reduced.
Then strain it, and put it into the cask when the wine is fermenting.

QUINCES P