Have fine ripe quinces, and pare and core them. Cut them into
pieces, and weigh them; and to each pound of the cut quinces,
allow half a pound of the best brown sugar. Pat the cores and
parings into a kettle, with water enough to cover them, keeping
the lid of the kettle closed. When you find that they are all
boiled to pieces and quite soft, strain off the water over the
sugar, and when it is entirely dissolved, put it over the fire and
boil it to a thick syrup, skimming it well. When no more scum
rises, put in the quinces, cover them closely, and boil them all
day over a slow fire, stirring them and mashing them down with a
spoon till they are a thick smooth paste. Then take it out, and
put it into buttered tin pans or deep dishes. Let it set to get
cold. It will then turn out so firm that you may cut it into
slices like cheese. Keep it in a dry place in broad stone pots. It
is intended for the tea-table.