1337. Stewed Plums.
—Proceed exactly the same as for the above (No. 1336), substituting the same quantity of plums for the green-gages.
1338. Stewed Quinces.
—Take twelve fine, firm, ripe quinces, peel and core them thoroughly, then cut them into quarters, and put them in a saucepan with a pint of cold water and half a pound of granulated sugar. Place them on the stove; when boiling, skim well, and let cook for fifteen minutes, stirring them gently at the bottom with a spatula to avoid mashing the fruit. Remove from the fire, and immediately add a gill of maraschino; stir lightly again, then pour into a china bowl to let cool. Dress on a dessert-dish and serve.