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Synthetic Quince

(Creams, Custards, Etc.) - (The Suffrage Cook Book)







An Accidental Discovery



I put too much water with my rhubarb and had a whole dishful of

beautiful pink juice left over, about a quart. In this I cooked some

apples, quartered, and stewed till soft, and just as an experiment added

a saucerful of strawberries--also "left over."



The result, being served, looked and tasted exactly like quince, except

that the apple was a little softer.



CHARLOTTE PERKIN GILMAN.











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