Quince Pies
Wash well, pare, and core some fine ripe quinces, having cut out all the blemishes. Put the cores and parings into a small sauce-pan, and stew them in a little water, till all broken to pieces. Then strain and save the quince water. Having quartered the quinces, or sliced them in round slices, transfer them to a porcelain stew-pan, and pour over the quinces water extracted from boiling the cores and parings. Let them cook in this till quite soft all through. Make them very sweet with powdered sugar, and fill with them two deep soup plates that have been baked empty, with a puff paste border round the rims. Fill them up to the top, (they are already cooked) and sift sugar over them—or, you may pile on the surface of each some ice-cream. You may cook the quinces whole, and lay one on each tart.