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Stewed Quinces

Peel and core a dozen ripe quinces, cut them into quarters and put them into a saucepan with one pint of cold water, and one-half pound of granulated sugar. Put the pan on the stove, and when the contents boil skim well, and cook for fifteen minutes, stirring gently from the bottom to avoid mashing the fruit. Take it from the fire, and immediately add one gill of maraschino; stir lightly again, pour the preparation into a bowl to cool, and serve on a dish.