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The Quince (HONEY No I Cake or Tart)

QUINCE HONEY No. I (Cake or Tart Filling) This will make filling for layer cake, or, thinned, a delicate syrup for sauces, etc. Grate two large quinces and cook till tender. Add a pound of sugar to a pint of water, cooking till the "soft ball" stage is reached when add the quince and simmer twenty minutes longer, stirring most of the time. For tarts use this with a custard.

QUINCE HONEY No. 2 (Syrup for Pancakes or Puddings) Prepare quinces as above, using two pints of sugar to one pint of water and simmer till the syrup is clear-four or five minutes when add the grated quince and boil six or seven minutes more before removing from the fire.