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Quinces. Pick out the finest quinces, pare them, and cut them in halves, or in rings; take the best of the parings and the seed, and boil them in water till they are very soft, strain the liquor, and have the kettle cleaned again, wash and weigh the quinces, and give them their weight in sugar, put the sugar in the water the parings were boiled in skin it, and put in the quinces, let them boil very slowly till clear, take them up on dishes, and boil the syrup longer.
'Them peaches always used to bear well in the old man's time, and the apples and quinces too. Some one's had it took care on and tidied up a bit. There, you've got a friend or two left, old man. And I'm one, too, says he, putting out his hand and giving mine a shake. 'There ain't any one in these parts as 'll cast it up to you as long as you keep straight.
Quinces may be wiped, cored, and quartered; sugar filled in the cavities, and baked same as crab-apples, in a very slow oven three or more hours until clear and glassy. Canned fruits may be cooked over the fire, but they are, on the whole, very much better if cooked in a water bath. Prepare fruit and syrup as for cooking in a preserving kettle and cook the syrup ten minutes.
She can chat with Mistress Cook of sallets and fricassees and fritters; she can count the linen; she can preserve quinces; she can distil you aqua composita or imperial water, or water of Bettony, against she grow old; she can be dairy-wise, cellar-wise, laundry-wise oh, there are a thousand thousand things she can do if she want to do them, but the plague of it is, since I have burned powder, these decent drudgeries no longer divert me."
Be sure you put sugar enough to them at the first, and it will keep a year good, if it be set up well. To make Jambals of Apricocks or Quinces.
To preserve Quinces whole or in quarters. To pickle SHRIMPS.
Now I will speak of my own hermitage, my ideal nook for writing, reading, and doing nothing, which, after much wandering and vain searching, I found at length here. Yes, I found it at last; and I much fear that I shall never find another like it. It lay at the back of the chateau, beyond the shaded nettles and the ancient quinces.
Place jars on false bottom in wash-boiler. Let the water boil sixteen minutes. Seal as directed. To eight quarts of peaches take three quarts of sugar, two quarts of water. Apricots, plums and ripe pears may be treated exactly as peaches. To four quarts of pared, cored and quartered quinces take one and one-half quarts of sugar and two quarts of water.
At present, the mulberries of Khiva, the apricots of Bokhara, the roses of Mexar, the quinces and melons of Isfahan, the grapes of Kasvin and Shii-az, the pears of Natunz, the dates of Dalaki, have a wide-spread reputation, which appears in most cases to be well deserved.
The quince seeds should be tied in a piece of muslin, and boiled in it. QUINCE MARMALADE. Pare and quarter some quinces, and weigh an equal quantity of sugar. To four pounds of the latter put a quart of water, boil and skim it well, by the time the quinces are prepared. Lay the fruit in a stone jar, with a teacupful of water at the bottom, and pack them with a little sugar strewed between.
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