a jelly bag, and let drip.

Measure the quince juice or liquid and return it to the preserving
kettle. Bring to a boil and cook for ten minutes. Then add
three-quarters cup of sugar for each cup of juice. Stir to thoroughly
dissolve the sugar and then bring to a boil and cook for ten minutes.
Pour into sterilized glasses. Cool and cover with melted paraffin and
store in the usual manner for jellies.

Now place the quinces which were cut into thin slices and cover with
cold water in the preserving kettle, covering the sliced quinces with
water two inches above the fruit in the kettle. Bring to a boil and
then cook slowly until the sliced quinces are soft. Drain off the
juice and then measure the cooked fruit. Return to the kettle and add

One quart of sugar,
One cup of water

to every three quarts of cooked sliced quinces. Place on stove and
cook slowly until a very thick jam. Fill in sterilized jars and adjust
the rubber and lid and seal. Process in hot water bath for fifteen
minutes and then cool and store.

Use the liquid strained from the cooked quinces for jelly, following
the rule for quince jelly.

ROMAN QUINCE MARMALADE

Wash the quinces, and then pare and cut into thin slices. Place in a
preserving kettle and cover with cold water. Place on the stove
and cook until tender. Now place the parings, cores and seeds in a
separate kettle and cover with cold water. Bring to a boil and cook
slowly until the pulp is very soft. Strain and add this liquid to the
quinces which are cooking. Cook the quinces until very soft. Then mash
through a fine sieve.

Now measure this crushed pulp and juice and return to the preserving
kettle. Bring to a boil and cook for fifteen minutes, and add
two-thirds quart of sugar for every quart of the prepared quince pulp.
Stir the sugar until it dissolves and then bring to a boil, and cook
slowly until the mixture is a thick jam. Pour into sterilized glasses
or bowls and cool. Cover with melted paraffin.

This Roman quince marmalade was accredited with the power to heal
coughs and colds.

QUINCE CHIPS

Wash and pare one dozen quinces, and then cut into quarters and remove
the cores. Now cut into thin slices and place in a preserving kettle,
and cover with cold water. Cook until tender and then cover the
parings, cores and seeds with cold water, and cook until very soft.
Strain off the liquid and return this liquid to the preserving kettle
and boil to reduce to two cups