Preserved Quinces.
Have a kettle of boiling water on the fire. Pare the fruit and remove the cores; then weigh it. Drop the pared fruit into the boiling water, and cook gently until so tender that it can be pierced with a straw. Take it from the water and drain it. Make a syrup the same as for peaches, and put the cooked fruit into it. Simmer for about half an hour; then put up in jars. This amount of sugar—one pound to three pounds of fruit—makes a fairly rich preserve. Less may be used if one prefer to have the quinces less rich.