Quince Marmalade
Pare, core and slice the quinces, stew the skins, and the perfect cores in water enough to cover them. When tender, strain through a cloth. Add the quinces and sugar in the proportion of 3/4 pound to 1 pound of fruit, to this liquid. Boil, stirring and mashing the fruit with a wooden spoon as it softens. The juice of 2 oranges to every 3 pounds of fruit imparts an agreeable flavor. When cool, put in small jars.