Quince Marmalade, Etc.

One of the last fruits of the season is the quince, and belated housekeepers often utilize it in various forms to eke out a too scanty supply in the fruit closet.

Quince marmalade furnishes a simple way of using up small and irregular fruit. Cut the quinces up, skins, cores and all together. Cover with water and boil till tender. Rub through a colander, and to every pint of pulp add one pound of sugar. Boil for two hours, stirring to prevent burning. Remove from the fire and pour into jam pots, covering in the usual way. Quince jelly may be made of the skins and cores of the quinces, proceeding in exactly the same way as in apple jelly.