Mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes.  Fill into all-glass jars and seal while hot.

QUINCES

The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia.  It is cultivated in all temperate climates.

The ancient Greeks and Romans accredited the quince with many healing powers.  There is a legend of a beautiful Grecian maid who discovered the true secret of making marmalade, and this was afterward served by maids of Athens to their sweethearts after the conquests.

The name marmalade is from the Portuguese, which is marmelo.

The quince is a fruit that cannot be eaten in its raw state, but is most delicious in jam, jelly marmalade and quince butter, and vies with apple and guava as the best fruit for jelly making.

The large, smooth fruit is the first choice, and it must be carefully handled as it bruises quickly; parts which are bruised very rapidly discolor to a dark brown.  To keep the quinces any length of time, wipe them frequently with a dry cloth, and set on a wire tray so that there may be a free circulation of air around the place, and place in a cool, dry and well-ventilated room.

The seeds of the quince are rich in a mucilage-like matter, and they form a jelly-like paste when soaked in water.

FANCY QUINCE MARMALADE

Prepare the quinces as for Roman quince marmalade and measure the fruit.  To four quarts of cooked quinces and juice add

  One package of seedless raisins,
  One medium-sized bottle of maraschino cherries, cut into tiny bits,
  Two cups of finely chopped almonds or other nuts,
  Two and one-half quarts of granulated sugar.

Place in the preserving kettle and bring to a boil.  Cook slowly until a thick marmalade and then fill into sterilized jars.  Adjust the rubber and lid and seal.  Process in a hot water bath for fifteen minutes and then store in a cool, dry place.

QUINCE JELLY

Wash the quinces and then cut in half, and remove the seeds and cores and pare.  Cut the pared quince in thin slices and then place in a bowl and cover with cold water.

Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water.  Bring to a boil and cook until the parings are very soft.  Mash frequently and turn into a jelly bag, and let drip.

Measure the quince juice or liquid and return it to the preserving kettle.  Bring to a boil and cook for ten minutes.  Then add three-quarters cup of sugar for each cup of juice.  Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes.  Pour into sterilized glasses.  Cool and cover with melted paraffin and store in the usual manner for jellies.