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

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: