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To Preserve Quinces

Mrs. W. Arthurs.

Pare, core, and quarter a peck of quinces, then weigh them; put the parings, cores, and seeds into a preserving kettle, cover them with water, and boil slowly for twenty minutes; then strain them, put the water back, and put in the quinces, a few at a time, and simmer them gently until tender, say five to ten minutes; lay them on a dish; when all are done add the sugar and a little warm water. Let them boil for a few minutes until clear, then put in all the quinces and boil them without stirring until they become a clear garnet, which will be about one hour. Have ready two lemons sliced thin and seeds taken out; put them in a few minutes before taking off the fire.