Quince Preserves
From MRS. M.P. HART, of Ohio, President of State Board and Lady Manager.
Pare and core the quinces. Put the parings and cores into a kettle with sufficient water to cover them, and let them boil for a short time. Then strain and pour the liquid over the quinces. Let the quinces cook until they are soft before adding the sugar. The quinces and syrup must be boiled until they become transparent and of a rich color. The rule is one pound of sugar to a pound of fruit; a less quantity of sugar will be sufficient if the fruit should be well cooked and carefully sealed.