Chopped Quinces. Mrs. Eliza Dickerson
Pare the quinces; cut in small squares; cover with water, and stew until tender; pour into a colander, and drain. To each pint of the juice, add three-fourths pint of sugar. Let boil, and skim well for ten or fifteen minutes; then put in the quinces; cook until the syrup begins to jell. Put in glasses, and seal same as jelly.