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Quince Pudding

Pare and grate six large ripe quinces, mix well with half a pint cream and one cup sugar, beat yolks of seven eggs and whites of two, adding two wine-glasses of rose-water; when all is well mixed bake three quarters of an hour in a buttered dish. Beat whites of five eggs with three table-spoons powdered sugar, put on top of pudding, and brown a few minutes. - Miss Tyson.