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Quince Pudding

Take six or eight large ripe quinces. Pare, core, and quarter them, and put them into a saucepan, with as much boiling water as will cover them, and let them simmer gently until soft. Press them through a sieve, sweeten the pulp, and flavour with lemon, cinnamon, or ginger. When it is cool, stir into it a pint of thick cream and the well-beaten yolks of three eggs. Line a pie-dish with good puff-paste, pour in the prepared quince, and bake in a moderate oven. Sift white sugar thickly over the pudding before sending it to table. Time to bake, about an hour. Probable cost, 2s. 6d. Sufficient for five or six persons.