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Condiments Recipes

CHOPPED QUINCES. MRS. ELIZA DICKERSON.

Pare the quinces; cut in small squares; cover with water, and stew

until tender; pour into a colander, and drain. To each pint of the

juice, add three-fourths pint of sugar. Let boil, and skim well for

ten or fifteen minutes; then put in the quinces; cook until the syrup

begins to jell. Put in glasses, and seal same as jelly.

Easter Sayings

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