Preserve (Quinces) (Hilda's Recipe.)

Instructions

1. Peel and cut the quinces -- large ones -- in four pieces. Carefully core them and cut out all the hard inside.
2. Lay them in a saucepan, cover with cold water and a handful of salt, and boil quickly till soft, for about ten minutes. Then drain carefully.
3. Take the weight of the quinces after they are peeled in sugar.
4. Take the peels and cores and pips, cover with cold water, boil well, and strain. Of this juice take as many basins as you have of sugar.
5. Lay the quinces in a preserving-pan covered with the sugar and the juice of the skins and cores.
6. Preserve gently till the pieces are quite clear and the juice forms a jelly when cold.
7. This preserve served with whipped cream is most delicious.