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Classic
Cook Books
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page 152
proportion of eight tenths of quinces to five tenths of sugar, or a little more
than one and a half quinces for one part of sugar.
Dissolve the sugar on the fire with half a glass of water, boil a little, then
remove from the fire and put aside.
Cut the quinces--peeled and coreless--in very thin slices and put them on the
fire with a glass of water, supposing the quantity to be about two pounds. Keep
covered, but stir once in a while with the ladle, trying to break the slices and
reduce them to a paste. When the quinces are made tender through cooking, pour
in the thick syrup of sugar already prepared, mix and stir and let the mixture
boil with the cover removed until the preserve is ready, which will be known
when it begins to fall like shreds when taken up with the ladle.
Let it cool and put in well covered jars.
ICES
(Gelati)
Although it is in America that there is a greater consumption of ice cream, it
is in Italy that it was first made, and in various European capitals it is the
Italian gelatiere who prepares the frozen delicacy. A few Italian recipes of
gelati will then be acceptable, we believe, as a conclusion to this little work.
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Classic
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