Cut the pears, after peeling and coring, into strips an eighth of an inch thick, then into squares. Boil them three or four minutes in clear water. Drain them and pack in sugar; using three-quarters of a pound of sugar to each pound of fruit✪ Pear Chips. Let stand until the sugar melts, then boil until the syrup is thick. These make very pretty preserves, when put up in the syrup, and are very nice When dried on dishes in the sun, and packed, first sprinkling them with powdered sugar. Quinces may be prepared in the same way. Pear Sweet Pickles Peel, core and quarter the pears. Boil until tender in clear water. For half gallon of pears take one quart of apple vinegar, two teacupf uls of suga✪ Pear Sweet Picklesr, one teaspoon- ful each of whole cloves and mace. When boiling, put the pears in and let them remain two or three minutes ; then place them in jars. Boil the vinegar until there is just enough to cover the pears ; pour over them and seal. QUINCES Quince Preserves Gather the quinces when ripe. Peel, core and quarter them. Boil in clear water until tender, drain and pack in an earthen vessel, using three-quarters of THE NEW ANNIE DENNIS COOK BOOK 35 a pound of sugar to each pound of fruit. Let stand twelve hours; then boil until the quinces are clear. Put them in jars, boil the syrup until there is just enough to cover the quinces, pour over them, seal and keep in a cool place. Quince Jelly Wash the quinces and rub them well with a rough cloth. Cut them in quarter pieces, keeping them in water until all are ready ; drain off the water, put them in the kettle, cover with fresh water. Let them boil until very tender. Strain off the juice; add one cup and a half of white sugar to two cupfuls of juice. Let boil rapidly for twenty or thirty minutes. Have the molds dry, fill as quickly as possible without breaking the molds by heating too fast. Let cool, cover with paper dipped in alcohol and put on the tops. Quince Marmalade Peel, core and cut the quinces ; boil them until very tender, in just enough water to cover; strain the juice and add to it half a pound of sugar to each pound of fruit; return to the fire, rub the quince through a colander, or mash very smooth with a wooden or silver spoon. Put in the syrup, and let it boil until thick and clear. Spices may be added to this if desired. Cover over the top with letter paper dipped in brandy before sealing. Crystallized Quinces Take nice, firm pieces out of the preserve syrup after the preserves have been made a few weeks, wash all the syrup off, and place the quinces in the sun for two days ; then make a syrup of one pound of sugar and one teacupful of water; let it boil until it almost candies, drop in a few pieces of quince at a time and let them boil two or three minutes ; take out and place in the sun on flat dishes. Continue until all the syrup is used. Pack in boxes with layers of oiled paper between. 36 THE NEW ANNIE DENNIS COOK BOOK Quince Leather ✪ Quince Preserves

AI-modernized reading of the original text

Cut the pears, after peeling and coring, into strips an eighth of an inch thick, then into squares. Boil them three or four minutes in clear water. Drain them and pack in sugar; using three-quarters of a pound of sugar to each pound of fruit. Let stand until the sugar melts, then boil until the syrup is thick. These make very pretty preserves, when put up in the syrup, and are very nice When dried on dishes in the sun, and packed, first sprinkling them with powdered sugar. Quinces may be prepared in the same way. Pear Sweet Pickles Peel, core and quarter the pears. Boil until tender in clear water. For half gallon of pears take one quart of apple vinegar, two teacupfuls of sugar, one teaspoonful each of whole cloves and mace. When boiling, put the pears in and let them remain two or three minutes ; then place them in jars. Boil the vinegar until there is just enough to cover the pears ; pour over them and seal. QUINCES Quince Preserves Gather the quinces when ripe. Peel, core and quarter them. Boil in clear water until tender, drain and pack in an earthen vessel, using three-quarters of a pound of sugar to each pound of fruit. Let stand twelve hours; then boil until the quinces are clear. Put them in jars, boil the syrup until there is just enough to cover the quinces, pour over them, seal and keep in a cool place. Quince Jelly Wash the quinces and rub them well with a rough cloth. Cut them in quarter pieces, keeping them in water until all are ready ; drain off the water, put them in the kettle, cover with fresh water. Let them boil until very tender. Strain off the juice; add one cup and a half of white sugar to two cupfuls of juice. Let boil rapidly for twenty or thirty minutes. Have the molds dry, fill as quickly as possible without breaking the molds by heating too fast. Let cool, cover with paper dipped in alcohol and put on the tops. Quince Marmalade Peel, core and cut the quinces ; boil them until very tender, in just enough water to cover; strain the juice and add to it half a pound of sugar to each pound of fruit; return to the fire, rub the quince through a colander, or mash very smooth with a wooden or silver spoon. Put in the syrup, and let it boil until thick and clear. Spices may be added to this if desired. Cover over the top with letter paper dipped in brandy before sealing. Crystallized Quinces Take nice, firm pieces out of the preserve syrup after the preserves have been made a few weeks, wash all the syrup off, and place the quinces in the sun for two days ; then make a syrup of one pound of sugar and one teacupful of water; let it boil until it almost candies, drop in a few pieces of quince at a time and let them boil two or three minutes ; take out and place in the sun on flat dishes. Continue until all the syrup is used. Pack in boxes with layers of oiled paper between. Quince Leather

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Pear ChipsPear Sweet PicklesQuince PreservesQuince JellyQuince MarmaladeCrystallized QuincesQuince Leather

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