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Classic
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page 427
amount to about 1 quart. Clarify the sugar, pour the juice of the quinces from
the settlings, add to the sugar and cook for about 1/4 hour, skimming carefully.
The juice will by that time have the required consistency.
40. Quince Jelly. No. 2. Clean 1 dozen quinces and grate them to the core with
the peel, squeeze the juice through a cloth and set aside over night and pour
from the settlings. For each pint of juice take 1 pound of sugar clarity and
boil it until it threads and then poor in the juice; put the seeds of the
quinces into a little bag and boil with the juice. The seeds give the jelly a
nice color. Skim carefully and let the juice boil for 1/2 hour. The fruit must
not be too ripe, otherwise it will be difficult to have it jelly perfectly. This
jelly is of a very pretty color and tastes nicely.
41. Quince Marmalade. 1 pound of quinces, 3/4 pound of sugar and 1 lemon.
Cook the quinces in water until tender, peel and grate them, clarify the sugar,
add the quinces, the finely cut peel of half a lemon and the juice of a whole
lemon, and stir on a moderate fire until thick. If it should become watery after
about a week, boil again.
III. FRUITS PRESERVED IN SUGAR AND VINEGAR.
42. Sweet Black Cherries in Vinegar and Sugar for Compot or Cherry Cake. 6
pounds of stoned cherries, 1 pound of sugar, 1/4 ounce of stick cinnamon, 1/4
ounce of cloves, 1 cupful of strong wine vinegar. Boil together, skimming
carefully, until the cherries are tender. Put the cherries into 'a jar with a
skimmer and cook the juice for a while longer. Then stir the juice through the
cherries, cover the jar tightly and set aside in a cool place.
REMARK.--This compot is very nice in the Winter for cherry cake. When used for
this purpose, let the juice, which will make a nice sauce for almond jelly, drip
off the cherries and pour over the baked cream or puff paste.
43. Pickled Apricots. 4 pounds of ripe apricots, 1 cupful of wine vinegar. 1/8
ounce of cinnamon, some dried ginger, 2 pounds of sugar, cloves.
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