Fruit recipes

Slice unpeeled quinces, barely covering with water, and cooking till tender. Press through sieve and replace on stove, allowing one pound and a quarter to each pound of quince pulp. Cook slowly and carefully, stirring frequently, till stiff. Pieplant may be cooked with this marmalade for a pleasant tart tone. QUINCE MARMALADE No. 3 Apple and Quince Use equal parts of Maiden’s Blush apple and quince, proceeding as above, allowing but one pound of sugar to each pound of pulp. THE QUINCE 59 QUINCE MARMALADE Nos. 4, 5, 6, and 7 Use equal parts of quince and crabapple, proceeding as in Marmalade No. 2, or substitute for the crab freshened figs, or dates, or pineapple marmalade. QUINCE MARMALADE No. 8 Lemon or Ginger Make as for Marmalade No. 1, using lemon peel and juice, one lemon to each pint of pulp. Ginger may be added or substituted for the lemon. PRESERVED QUINCES Quinces may be preserved whole, halved, quartered, or sliced across in rings. Cook the fruit till tender in water acidulated with citric acid, then place in a syrup made with one part of water to three of sugar. When at boiling point let remain one minute if cut; if whole, for five or six minutes, then fill jars and seal at once. This may be varied with apples, as below, or by other fruits as with Quince Marmalade. QUINCES PRESERVED WITH APPLES Make the preserves as above and allow one-third weight of sweet apples. When the quince has been cooked tender and removed put the apple in the syrup and simmer till translucent and red, which may take an hour. Place apple and quince in alternate layers in the jars and when the syrup has penetrated the apple it will not be distinguishable from the quince. No more sugar is necessary by the addition of the apples. CANNED QUINCES Weigh the fruit after paring, coring, and quartering, allowing six ounces of sugar and nearly a pint of water to each pound of fruit. Steam fruit till tender when ‘place in heated jars. Meantime have the syrup boiling five minutes and pour over the fruit. Let stand in the hot water bath in oven or on top the stove for thirty minutes, then fill up with syrup and seal. CANDIED QUINCE SLICES Core and slice thin the quinces and weigh, setting aside the same weight of sugar. Scald the slices then boil hard for eight minutes; strain and remove to a kettle containing the sugar and two tablespoons of water and set in the oven to melt slowly, letting gently cook till translucent and a deep red. Carefully remove the pieces and drain, when dry placing on plates with a layer of sugar above and below. Let stand in dry place ten hours or more; sift over them more sugar and pack away. DRIED QUINCES Pare and slice the fruit; string and dry or spread to dry as for apples and pears. When needed for use wash and soak them over night, putting on to stew in the last water. QUINCE CORDIAL To secure the juice from the quinces slice and chop in a vegetable cutter or grate. Allow a pound of sugar for each quart of juice, a handful of bruised plum or peach pits, two or three cloves, grated peel of half a lemon, and one-half pint of brandy. Let stand in a jug loosely stopped for nearly three weeks when filter, bottle, and seal. PRESERVED QUINCE JUICE AND PRESERVED QUINCE SYRUP See Cherry Juice and Syrup Preserved. THE QUINCE 61 QUINCE HONEY No. 1 (Cake or Tart Filling) This will make filling for layer cake, or, thinned, a delicate syrup for sauces, etc. Grate two large quinces and cook till tender. Add a pound of sugar to a pint of water, cooking till the “‘soft ball’’ stage is reached when add the quince and simmer twenty minutes longer, stirring most of the time. For tarts use this with a custard. QUINCE HONEY No. 2 (Syrup for Pancakes or Puddings)