QUINCES.

Dominion, Volume 1, Issue 156, 26 March 1908, Page 3

QUINCES.

'the Jquince'is a fruit which may lot bo' eaten' raw, when cooked in any of . the following ways; it' is'' excellent Quince Jelly.—Choose; some quinces which are not quite.ripe;' rub; them gently to re-' .■ move,the-down, quarter"and core them, '-put them into' a'saucepan with enough 'water to cover them, V alid 1 stew 'them until they are soft.. StrainVoff tho juice of the fruit, measure it, and have ready dn equal amount of sugar. Boil the. juipA in a preserving pan, : ■ and add the sugaiy stirring constantly, until tho jolly is formed. Remove tho pan from tho tire, ; and-when'cold pour into pots and cover them. , 'Quince rPudding.—-Take a pound of tho pulp of \the fruit, adding to it $lb. of powdered sugar, 'and a little cinnamon, and, gin- , ,ger,'. powdered'; ' Beat the yolks of eight eggs : in a pint' of cream, add' the quince "mixture, . stir, well, and,piit it in,.a well-floured \cloth, and boil it for- an hour!;• ' Compote of Quinces.j-r-Take four quinces, , peel, core; and 'cut them up, and- put them '. for-,a' few -minutesVin-'ibbiling -water with a •>• little lemon!'juice.';' When:boiling, remove to ' tie side'of-thie fire, and' simmer, gently/until the.'fruit is soft. Now put -them in cold water, drain,: and place' them in a pan, pouring'syrup over theni,: and cook for fifteen minutes.Then remove the. pan again t/o the side of ,thejfire,- and -let :tho fruit remain in the . syrup'- for , twenty! minutes. Servo: the quinces the syrup.poured over- them. .. Quince -ViMarmaladb.-rTake • somo ; ripe quinces,, peel,: -Land -slice them, .'placing them./ina-saucepan;;with :• about halt '.'their- : quantity of' thinly-sliced apples, --and \vater to which,a'.little ! lemon juice has' been' added. Boil juntil:'the .fruit is soft,- {then add an equal •quantity of,' : sugar; and--'stir ;over; the fire until, ; it; becomes^jelly.': Pour-' into' jars, arid-when . cold, cover .them. ~ .:- Quiiice : ,lce : well together ■ three; teacupfuls: of sugar and •' three eggs. Mix .-'two:; breakfastcupfuls .'of . flour, with a' teaspo.oriful of cream of :-tartaf and a liltlo bicarbonate'of soda.,! Take the.eggs, .add a teaciipful. of water,i-and'tmix welT< with/J'io flout-,''etc/,• , .Butter ; a-; border ; mould ;. : :p'our :in •the'nvixturfj/'and-.bake slowly fori about three,quartersofj an.'hour. ' ; the-mixture. is. ; nearly bub:6f-'the : : mould .oni'to. a dish. Beat tlie whites of two eggs with one and a half'breakfastcupfuls of. sugar, and'a little; vanilla : - 'essence,-;; and ice "jthfe pudding with this. Have ready a quartTof .cream, to which ; has been .added. a • breakf astcupful of white sugar, a .pint of custard, and 'about a tablespaonful; of : '.vanilla.';.'Freeze. this in -a V charged ice:cavo. ":;Fill the centre of tile ,pud-j - ding with a' little quince jelly 'and.the frozon ; mixture.':'; Put 'jsome v,whipped cream ' rotund ; the pudding and serve. .. - , Quinco 'Tart.—Tako an. equal I'quantity of ,quinces;ahd \syrup,i(tho latter made of sugar. and water),-and v/bcn the syrup has boiled,, skim it,: and. put in. the fruit.' When- dear,, V --place, .the; quinces - in. a ,pie-flish, .cover- with; paste,...and bake. ; When .' cooked, ; raiso the .top carefully, and pour. in tho -syrup.;Quince Cakes.-—Pare and core some quinces, till soft.;; Drain them, and-, rub.-.the . ,' pulp-through' ■ a sieve; then boil l slowly- with an equal!quantity of sugar until rather stiff, when- pour it into moulds.Let them cool a ; little, and then - dry: in: a stove: : Preserved ' Quinces.—-Take, .some ripe quinces, pare, corej-, and slice them, and scald thein m a little;water. -/When, soft, put tHem in .'cold ,water- and drain., Put-the -fruit-iri-a thin - syrup that' has previously been boiled, -cover it,- and simmer for. fifteen minutes, then v §J-, rain i" and ; pqurV the preserve: into a..'pan. day "drain off the syrup, and boil the quinces m fresh syrupi.' /Repeat this four times,..the. last day..boiling the.,syrup to 255 degrees..- ,-;Wheri cool, pour into'-pots, adding ..quince, jelly., to-each., A .drop' or two. of, carmme will give the ! preserve a fine red colour,- in. which- case.' the jelly ought 'also \ to bo re - . . ' .. y 1 • .