QUINCE PUDDING.
Take six or eight large ripe quinces. Pare, core, and quarter them, and put them into a saucepan' with as much boiling water as will cover them, and let them simmer gently until soft. Press them through a sieve, sweeten the pulp, and flavour with lemon, cinnamon, or ginger. When it is cool, stir into it a pint of thick cream and the well-beaten yolks of three eggs. Line a pie-dish with good puff paste, pour in the prepared quinces and bake in a moderate oven. Sift white sugar thickly over the pudding- before sendingl it to table. Time to bake, about an hour. Sufficient for five or six persons.. . . •
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Auckland Star, Volume XXX, Issue 89, 17 April 1899, Page 7
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112QUINCE PUDDING. Auckland Star, Volume XXX, Issue 89, 17 April 1899, Page 7
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