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QUINCE CAKES (another way)

Peel half a dozen quinces, remove the cores, and boil the fruit in a pint of the syrup of quinces, and the same quantity of syrup of raspberries, until it becomes reduced to pulp; then strain through a coarse sieve. To this pulp add three table-spoonfuls of loaf sugar, and boil it down till it is ready to candy. Make the pulp into cakes, and dry these on tin plates in a cool oven.