QUINCE PRESERVES

Pare, quarter and core the fruit, saving the skins and cores. Put the quinces over the fire with just enough water to cover them, and simmer until perfectly tender, but do not let them break. Take out the fruit and spread on dishes to cool ; add the parings and cores to the water in which the quinces were boiled, and cook one hour; then strain through a jelly-bag, and to each pint of this liquor allow a pound of sugar. Boil and skim this, then put in the fruit and boil fifteen minutes. Take it off the fire and let it stand in a deep dish twenty-four hours, then drain off the syrup and let it boil again ; put in the quinces and cool fifteen minutes. Take out the fruit and spread on dishes to cool ; boil down the syrup thick; put the fruit in jars until two-thirds full then cover with the syrup.