Cassell's dictionary of cookery

Quince Jelly (another way).— Cut thirty-six quinces into small bits, with about two quarts of water ; let them boil slowly till the fruit is quite in a mash ; keep them covered close, and let about a third boil away. Run the liquor through a jelly-bag, and put to every pint a pound of fine white sugar; put into a preserving pan, and boil till thick. It should be boiled till its consistency is such, that when cold it may turn out of the mould to be used. Br. Kitchiner. QUI ( 680 ) QUI Quince Juice. — Pare, core, and quarter some very ripe quinces. Put them into an earthen jar, with a pint of cold water for each pound of fruit. Cover the jar closely, place it in a saucepan of water, and let the fruit steam gently until it is broken. Then lift the jar out of the water, remove the cover, and leave the fruit untouched until the next day. Turn it into a jelly-bag, and strain the juice until it is clear and bright, when it will be ready for use. The pulp may be boiled with moist sugar for common use. If the quinces are allowed to boil too long their colour will be spoilt. Quince Juice (another way) . — Take some ripe quinces, peel and grate them ; then squeeze the juice through a cloth. Have ready some sugar boiled to a syrup, put in the juice, and let it boil tiU it jellies, which may be known by putting a spoonful on a plate to cool. The proportion of sugar to be used is half a pound to every pint of juice. Quince Kernels.— The kernels of quinces should be carefully preserved and dried, and when required will make a soothing poultice for bums and scalds. To prepare it, soak a few in water. They will shortly form a kind of jelly, and this should be applied to the injured part. Quince Liqueur. — Wash and dry some ripe quinces, and core, but do not peel them. Grate them on a coarse grater. Spread the fruit on a large dish, sprinkle powdered and sifted sugar lightly over it, and let it lie for twenty-four hours. Turn the whole into a hair sieve which rests upon two sticks placed across a basin; strain the juice until it is quite clear. Measure this, and with each pint of juice put half a pound of refined sugar, and a pint of brandy or whiskey. Let the liqueur stand for a fortnight, shaking it each day. Bottle for use. Quince Marmalade. — When quinces emit their peculiar strong odour it is a sign that they are fit for use. Peel the quinces, core them, slice them into a preserving-pan, and pour over them as much water as will barely cover them. Let them simmer very gently until they are soft, stirring them occasionally to keep them from burning to the pan ; then beat them to a pulp with a wooden spoon. Weigh the fniit, and for each pound allow three-quarters of a pound of sugar. Put the sugar into a preserving-pan, with as much water as will moisten it, and boil it to a clear syrup. Put in the fruit, and boil it slowly till it is smooth and tliick. Stir frequently whilst it is being boiled. The mannalade will be done enough when it will jelly when dropped upon a plate. Put it, whilst hot, into glasses or jars, and when it is cool, cover in the usual way, with paper dipped in the white of egg. Time, five hours or more. Quince Marmalade (another way). —