Ingredients
- three pounds of white sugar
- a piece of new flannel
Directions
Some ripe quinces, to every pint of water allow three pounds of white sugar. Pare the quinces and put them into the preserving pan, three-parts covered with cold water (if they should float while the water is being poured on them, press them down with a plate until you have gauged the exact height of the water); take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving-pan for five minutes, and then put in the quinces. The syrup should not cover them at first, but when they are half-cooked it
will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting-needle to pierce them easily, which should be in an hour and a half,
reckoning from the first boiling up. Take the quinces
156 THE BREADMAKER S €O0OKING LESSON4.
out carefully, so as not to break them, and lay them on dishes to cool. Run the syrup thiough a jelly bag, or a piece of new flannel, put in a gravy strainer: this frees ‘t of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate; put the quinces into it.