Homemade Quince Preserves
Pare, halve and core; boil the parings and the perfect cores until soft in new cider. Strain the cider, and for every pound of fruit allow 1/2 pound of brown sugar: clarify with the beaten white of an egg and then put in the quinces. There should be more than cider enough to cover them, as it waste a great deal in boiling. Shred the rind of an orange and add for the flavor. This preserve is nice for common use.