QUINCES are one of the non-perishable fruits. They mature late in the fall and may be kept during the winter in much the same way as apples. While quinces are not used so extensively as most other fruits, there are many uses to which they may be put and much can be done with a small quantity. As their flavor is very strong, a small quantity of quince pulp used with apples or some other fruit will give the typical flavor of quinces.
Pare and remove the cores. Fill the cavities with sugar, put in a shallow earthen dish, and add water to cover the bottom; bake till soft, basting often with the syrup. If the syrup dries out before the fruit is perfectly tender, add a little more hot water.
STEWED QUINCES AND APPLES.
The combination of quinces and apples is very delicious. Sweet apples, which are difficult to use as a cooked fruit because of a lack of flavor, may be combined very satisfactorily with quinces, for the quinces impart a certain amount of their strong flavor to the bland apples and thus the flavor of both is improved.
1 qt. sweet apples
1 pt. quinces
1 lb. sugar
1 c. water
Wash, peel, core, and quarter the fruit. Add the sugar to the water and place over the fire until it conies to a rapid boil. Then add the quinces and cook until they are partly softened. Add the sweet apples and continue the cooking until both are tender. Remove from the fire, cool, and serve.