ll in small jars, cover with brandied paper and
tie a thick white paper over them. Keep in a dark, dry, cool place. If
you object to seeds, press the fruit through a sieve before boiling.

JELLIED QUINCES

Jellied quinces are made after the direction for preserved quinces, only
the fruit is cut in tiny little pieces and when put in the syrup is
allowed to cook twenty minutes longer, and is put in small glasses with
the syrup and not skimmed out as for preserves. Leave the glasses open
till the jelly sets, then cover.

QUINCE CHEESE

Wipe off each quince before paring, core and slice them, weigh your
fruit and sugar, allowing 3/4 of a pound of sugar for every pound of
fruit and set the sugar aside until wanted. Boil the skins, cores and
seeds in a clean vessel by themselves, with just enough water to cover
them. Boil until the parings are soft, so as to extract all the flavor,
then strain through a jelly-bag. When this water is almost cold, put the
quinces in the preserving kettle with the quince water and boil until
soft, mash with a wooden spoon or beetle. Add the juice of an orange to
every two pounds of fruit, being careful not to get any of the seeds
into the preserves. Now add the sugar and boil slowly for fifteen
minutes, stirring constantly; if not thick enough boil longer, being
very careful not to let it burn. Take off the fire and pack in small
jars with brandied paper over them.

PRESERVED QUINCES

The quince that comes first into the market is likely to be wormy and
corky, and harder to cook than the better ones. It requires a good deal
of skill to cook quince preserves just right. If you cook them too much
they are red instead of a beautiful salmon shade, and they become
shriveled, dry and tart, even in the sweetest syrup, instead of full and
mealy, and sweet.

Weigh a pound of sugar for each pound of fruit. Wipe each quince
carefully with a coarse linen towel. Peel, quarter and core the quinces.
Put peels and cores in the preserving kettle with just water enough to
cover them, and let them simmer with the kettle covered for two hours.
Then strain the liquor through a fine sieve and return it to the kettle.

Cut the quartered quinces in small pieces and put as many of them in the
kettle as the liquor will cover. Let them boil gently, with the kettle
uncovered, until so tender they may be easily pierced with a broom
splint. Take them out with a skimmer and lay on flat dishes to cool.
Repeat t