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CHOPPED QUINCES MRS ELIZA DICKERSON

(Canned Fruit And Jellies.) - (Recipes Tried And True)







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.











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