=Quince Sauce=
Peel, core, and cut into quarters the quinces. Boil in clear water until tender. Weigh the quinces before cooking, and put into the water in which they have been boiled three-fourths of a pound of sugar for every pound of quince. Boil five minutes and skim. Then put in the quinces and cook until of a dark amber color-for about an hour. As quinces are expensive, old-fashioned people used to put in one-fourth as much sweet apple or pear.