FIVE QUINCE RECIPES.

Hawera Star, Volume XLVIII, 18 April 1925, Page 15

FIVE QUINCE RECIPES.

The good housekeeper is always very proud of her jam cupboard, and every few weeks she adds a neat array oi pots and jars to the existing supply, so as to ensure that her household will have a plentiful and varied stock on which to* draw. At present she is employed <>n jelly making, as the quince harvest is now at it. 4 best, and the following tested recipes may interest and help her in her task. Quince Jelly. — Out up 121 b. of nice firm quinces into rough pieces without removing skin or cores. Place them in. a deep preserving-pan with sufficient water to cover them, and boil for two to three hours. Then turn the contents into the jelly-hag and allow the juice to run through into a large basin. Squeeze the hag from time to time and leave hanging overnight, so that every drop of juice will pass through. In the morning squeeze the bag once more and then measure the juice into the preserving-pan allowing a cupful of sugar to each cupful of juice. Bring the juice to the boil, add the sugar, and allow the jelly to boil from an hour and a half ro two hours —-or until it is a nice red colour and will jelly on being tested. Be careful to keep it well skimmed, or the colour will be spoilt. Quince Honey.—Pass five large, firm quinces (previously peeled and cored) through the “mincer,” with five large pieces of crystallised ginger. Bring five pounds of sugar to the boil with a scant" pint and a half of water, boil for 10 minutes and then add the grated fruit. Boil together from 20 to 30 minutes, or until the' mixture will set on being tested. Quince honey should be a pretty-,- pale pink colour. Quince Pie.—For this dish line a deep plate with a good puff pastry, and flute the edges prettily. Bake a golden brown. Allow to get cold, and,fill the centre with quince honey. When required, cover the filling with stiffly whipped cream, flavoured with a little chopped crystallised ginger. Decorate with a few scraps of preserved ginger and preserved cherries. To be served cold.

Stewed Quinces (Delicious).—Take four or five nice firm quinces, peel them, cut into halves and remove the cores. Place them in a deep enamel baking dish (or fireruoof casserole), so that .they do not overlap ac all. Dust them with sugar, allowing quarter of a cupful of sugar to each quince, and moisten four or five j^eacccfuls of water (a teacup for each quince). Add the cores and pips tied in a piece of muslin with a few cloves. Cover the dish or casserole tightly and place in the oven to simmer slowly until the fruit is tender. It will take a long time, and the less the pan is opened the better will be the colour of the fruit. When the quinces are a lovely deep red, and are tender without being the least bit broken, remove the'dish from the oven, carefully lift the quinces on to a pretty dish, and leave to cool. Turn any syrup into a saucepan, adding enough water (if required) to bring the quantity up to- half a pint. Dissolve iii it lutlf if packet of jelly crystals and add a few drops of cochineal if the colour is too pale. Put in a cold place to set. When required, fill the hollow in each quince with whipped cream and decorate in between the fruit 'with spoonfuls of the jelly. This method can also beearried out in a large saucepan, on the ton of the stove, hut care must be taken that the fruit cooks very slowly, or it will break before it is coloured ’enough. Quince Marmalade. —For this recipe use 'six pounds of firm quinces, and from each pound nut aside one quince.

Do not peel or core the fruit, merely cut them in pieces and place in the pan. Cover with water , aiid" hoil until the fruit is quite soft. Strain through a large wire sieve, passing through the soft portion of the fruit. Measure back- into the pan, allowing, as in quince jelly, a cup of sugar to eacli cup of juice and pulp. Bring the juice to the boil and then add the sugar. Meanwhile peel and core the remaining quinces and cut the fruit into thin strips. Directly the juice and sugar come to the boil, add the sliced fruit and boil until the marmalade is a pretty red colour and will set on being tested. It will take as in jelly-making,, from one and a half to two hours. The pieces of fruit should turn the same colour as the syrup.