You know how one word leads to another. Well, I find that one preserve
leads to another just as surely. After making the grape jam I was
determined to try my hand at quinces--at quince marmalade. And it
turned out such a success that I offer the recipe for your use if you
like to try it. Peel and cut into thin slices four pounds of quinces,
put them into a preserving kettle, with half their quantity of peeled
and sliced sweet apples, two quarts of water and the juice of a
lemon. Cover the kettle and let the contents boil quickly till
softened; then put in three pounds of crushed sugar loaf, and stir
over the fire while it boils slowly for twenty minutes. Take the
kettle from the fire, pour the marmalade into jars, and when it is
cool tie brandied papers over the tops. I shall find many uses for
this sweet, I fancy, and some day when I am quite put to it to know
what to have for dessert, I shall just have the simplest sort of a
bread pudding, and for a sauce some of this quince marmalade.