Average cost, 5d. to 7d. per lb. pot.
Seasonable in September and October; but better when made in the latter month, as the pumpkin is then quite ripe.
Note.—Vegetable marrows are very good prepared in the same manner, but are not quite so rich.
QUINCE JELLY.
1585. INGREDIENTS.—To every pint of juice allow 1 lb. of loaf sugar.
Mode.—Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about 3/4 hour; remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with 1/2 lb. of common sugar to every lb. of pulp.
Time.—3 hours to boil the quinces in water; 3/4 hour to boil the jelly.
Average cost, from 8d. to 10d. per lb. pot.
Seasonable from August to October.