them to keep in the steam, and boil them till they are tender.
Take out the quinces, and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutes. When the sugar seems to have completely penetrated them, take them out, put them in a glass jar, and pour the juice over them warm. Tie them up, when cold, with brandy paper.
In preserving fruit that is boiled first without the sugar, it is generally better (after the first boiling) to let it stand till the next day before you put the sugar to it.
PRESERVED PIPPINS.
Pare and core some of the largest and finest pippins. Put them in your preserving kettle,[1] with some lemon-peel, and all the apple parings. Add a very little water, and cover them closely. Boil them till they are tender, taking care they do not burn. Take out the apples, and spread them on a large dish to cool. Pour the liquor into a bag, and strain it well. Put it into your kettle with a pound of loaf-sugar to each pint of juice, and add lemon juice to your taste. Boil it five minutes, skimming it well. Then put in the whole apples, and boil them slowly half an hour, or till they are quite soft and clear. Put them, with the juice, into your jars, and where quite cold, tie them up with brandy paper.
- ↑ The use of brass or bell-metal kettles is now almost entirely superseded by the enamelled kettles of iron lined with china, called preserving kettles; brass and bell-metal having always been objectionable on account of the verdigris which they engender.
