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The Quince (MARMALADE Nos and Use equal)

QUINCE MARMALADE Nos. 4, 5, 6, and 7 Use equal parts of quince and crabapple, proceeding as in Marmalade No. 2, or substitute for the crab freshened figs, or dates, or pineapple marmalade.

QUINCE MARMALADE No. 8 Lemon or Ginger Make as for Marmalade No. 1, using lemon peel and juice, one lemon to each pint of pulp. Ginger may be added or substituted for the lemon.