The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

a pound of the fruit, when clarified put in the quinces and boil them slowly half an hour. Set them away in jars covered with a paper wet in brandy. Look at them in the course of three or four days, and if they have begun to ferment, turn off the syrup, and scald it, then turn it back on the quinces. Some people boil the cores of the quinces with them, but the syrup does not look as nice for it. A cheap way of preserving quinces, which is very good for common use, is to boil the parings and cores in cider till tender, then strain the cider, and for ten pounds of quince, put in two pounds of brown sugar, and a couple of quarts of molasses, and the beaten whites of two eggs; put it on the fire, clarify it, then put in the quinces, which should be pared and halved, put in the peel of an orange, boil them till tender. 235. _Quince Marmalade._ Wash and quarter them, put them on the fire, with a little water, and stew them till tender enough to rub through a sieve. When strained, put to a pound of pulp, a pound of brown sugar, set it back on the fire, and let it stew slowly, stir it constantly. To ascertain when it is done, take a little of it out and let it get cold, if it then cuts smooth and clear it is sufficiently stewed. Crab apple marmalade, is made in the same manner. 236. _To Preserve Pears._ Take an ounce of race ginger, for every pound of pears. Scrape off the skin, cut it into thin slices, and boil it until tender, then take it from the fire, put in your sugar, allowing three quarters of a pound to a pound of the pears, set it on the fire, clarify it, then put in the pears, if very small they are good preserved whole, boil them till tender, then put them in jars tightly covered, set them away in a cool place. In the course of