Evening Republican, Volume 17, Number 294, Rensselaer, Jasper County, 10 December 1913 — FOR QUINCE PRESERVE [ARTICLE]

FOR QUINCE PRESERVE

THIS FRUIT REQUIRES ESPECIAL PREPARATION. Natural Quality Requires That They Should Be Boiled and Steamed Before They Are Put Into the Sirup.

Just as soon as quinces turn yellow they are ready for preserving. It might be said at the start that quinces require boiling or steaming before being put into the sirup, differing from, the usual order of preserving. This is because they are a very hard fruit, and the hot sugar only tends to make them harder. To proceed: Pare, core, and quarter the fruit, dropping into cold water to preserve the color. Put skins and cores into a separate vessel. When all are prepared put two layers or so into the kettle and cover with cold water. Cook over a slow fire until tender. Take out carefully, and when all are cooked, strain the Water and allow three-quarters of a pound of sugar to one pint of juice. Cook for ten minutes, skimming until the sirup is clear, then put in as much fruit as it will cover. Simmer very gently for half an hour, or if the quinces turn red before this they are ready to be removed to the jars. Let the sirup cook a little longer, then pour over the fruit and seal the jars. Quinces Preserved With Apples. — Sweet apples should be used. The two fruits make a delicious preserve, and will cost less than the quinces alone. The proportions are one-third of quartered appless to two-thirds of quince. The appless will take less time to cook than the quinces, both in the water and in the sirup. In filling the jars, put alternate layers of the fruit and pour boiling sirup over, sealing at once. Quinces With Cider and Molasses.— This is a favorite southern recipe. The fruit is to be pared, cored and halved, then boiled in sweet cider until tender. Take out and add to the liquid one quart of molasses and one pound of sugar to five pounds of quinces. Beat up the white of an egg and put into the sirup to clear it, bringing to a boil and skimming until quite clear. Take off the fire, and when half cold put in the fruit and boil for fifteen minutes. More cider may be added if necessary. A little green ginger boiled in the sirup is an improvement.

Quince Marmalade. —Cores, peel and imperfect fruit can be made into a marmalade or a cheese. After thoroughly cooking the fruit, strain through a sieve and allow three-quar-ters of a pound of sugar to one pound of fruit. Boil, stirring constantly until smooth and firm, then pack into jars. A little orange peel chopped fine will add to the flavor. Quince Cheese. —This is made by cooking the marmalade until it is very thick.' It packed into small jars it can be turned out and may be cut like cheese. Quince Water Ice. —To make this unusual confection, pare and cut into thin slices three large quinces. Cover with four cupfuls of water and one of sugar. Bring all to a boil, keeping at that temperature for fifteen minutes. Strain and put into the freezer.