BAKED QUINCES

Pare and quarter, extract the seeds and stew the fruit in clear cold water until a straw will pierce them ; put mto a baking dish with a half cup sugar to every eight quinces, pour over the liquor in which they were boiled, cover closely and steam in the oven one hour, then take out the quinces, lay them in a covered bowl to keep warm, return the syrup to the saucepan and boil twenty minutes ; pour over the fruit and set away covered, to cool. Eat cold.