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Classic
Cook Books
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page 153
Preserved quinces.
Peel the quinces and put them in a kettle with water enough to more than cover
them. Let them boil about 30 minutes or until they become tender; then take them
out and strain the water in which they have boiled through a woolen cloth. For
each pound of fruit take 4 or 6 ounces sugar, sometimes 1/2 a pound, all
depending on the sweetness of the fruit). Boil and if the syrup is too thick,
dilute with water.
Baked quinces.
Bake some nice ripe quinces in a heat stronger than used for baking apples. Then
cut in two and remove the cores. Sugar them and serve them with cream and sugar
before they have had time to become cold.
Preserved apples.
For a pound of apples take 1/2 a pound sugar. Let the sugar melt in cold water.
Then let the syrup thus obtained, boil up and now pour it over the apples, which
are allowed to cool before they are placed over the fire to boil for half an
hour.
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