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Quince Pudding

Boil seven large quinces until they are very soft; peel, core and mash them, then add the yolks of four eggs beaten together with one pint of cream. Sweeten the mixture to taste, and flavor it with a little powdered ginger and cinnamon. Butter the edges of a pie-dish, place a strip of puff paste round it, pour in the pudding, and bake in a moderate oven for forty-five minutes. When cooked sift powdered sugar over, and serve with a rich custard.