Ingredients
- half fill
- 4 quinces
Directions
Wash thoroughly, cover with cold water, and soak several hours, or over night. In the morning put prunes and water in a granite saucepan and simmer till tender. .Sweeten to taste ; some prunes need no sugar. Take out the fruit, boil down the syrup a little and pour it over them. Serve cold.
Any dried fruit may be cooked the same way.
BAKED QUINCES, NO. 1.
Wipe, core and pare the quinces; put in a baking dish, half fill with water, put a heaping tablespoon sugar on each, cover and cook till soft in a slow oven, basting frequently. They are good ])aked in their skins, but either way takes a long time.
BAKED QUINCES, NO. 2.
Pare, quarter and core the quinces : stew in clear water till they can be pierced with a straw ; put into a baking dish with h cup sugar to every 4 quinces, pour over the water in which they were boiled, cover closely and steam in the oven 1 hour : take them out, put in a covered bowl to keep warm, and boil the syrup 20 minutes; pour over the fruit, cover and set away to cool. Serve cold.
264 OLD COUNTRY RECIPES AND NEW.