=Quince Jelly=
Pare, core, and quarter the fruit, and boil in water enough to cover. When soft, take out the fruit and strain the syrup through a flannel bag, then return the syrup to the kettle and boil until perfectly clear, skimming constantly. Measure syrup, adding an equal quantity of sugar, and boil twenty minutes, removing the scum which rises to the surface. Pour into tumblers or moulds and set aside to cool; then pour over the top a covering of paraffine.