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Candied Quince Slices

Core and slice thin the quinces and weigh, setting aside the same weight of sugar. Scald the slices then boil hard for eight minutes; strain and remove to a kettle containing the sugar and two tablespoons of water and set in the oven to melt slowly, letting gently cook till translucent and a deep red. Carefully remove the pieces and drain, when dry placing on plates with a layer of sugar above and below. Let stand in dry place ten hours or more; sift over them more sugar and pack away.