QUINCES

72. QUINCES are one of the non-perishable fruits. They mature late in the fall and may be kept during the winter in much the same way as apples. While quinces are not used so extensively as most other fruits, there are many uses to which they may be put and much can be done with a small quantity. For instance, various kinds of preserves and marmalades may be made entirely of quinces or of a combination of quinces and some other fruit. They also make excellent jelly. As their flavor is very strong, a small quantity of quince pulp used with apples or some other fruit will give the typical flavor of quinces. When combined with sweet apples, they make a very delicious sauce.

The skin of quinces is covered with a thick fuzz, which can be removed by wiping the fruit with a damp cloth. A point that should be remembered about quinces is that they are extremely hard and require long cooking to make them tender and palatable.

73. STEWED QUINCES AND APPLES.--The combination of quinces and apples is very delicious. Sweet apples, which are difficult to use as a cooked fruit because of a lack of flavor, may be combined very satisfactorily with quinces, for the quinces impart a certain amount of their strong flavor to the bland apples and thus the flavor of both is improved.

STEWED QUINCES AND APPLES

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Sufficient to Serve Six

)

Wash, peel, core, and quarter the fruit. Add the sugar to the water and place over the fire until it conies to a rapid boil. Then add the quinces and cook until they are partly softened. Add the sweet apples and continue the cooking until both are tender. Remove from the fire, cool, and serve.