Quince Marmalade.
Save the water in which the quinces for preserving were boiled; add to it the skins and cores, rejecting those which are worm-eaten or discolored. After boiling about half an hour, strain through a colander, allowing the pulp only to pass. To this juice add the reserved quince quarters and the sugar (three-fourths of a pound of sugar to one pound of fruit). Let all boil together slowly for about an hour and a half, stirring occasionally, and breaking the quinces into small pieces. When done, pour it into glasses or bowls. The marmalade will harden, and each mold will form a convenient little dish for lunch.