Baked Quinces.
Pare and quarter; extract the seeds and stew the fruit in clear water until a straw will pierce them; put into a baking-dish with a half cupful of sugar to every eight quinces; pour over them the liquor in which they were boiled; cover closely, and steam in the oven one hour; take out the quinces, lay them in a covered bowl to keep warm; return the syrup to the saucepan, and boil twenty minutes; pour over the quinces, and set away covered, to cool. Eat cold.