Quinces—Pickled and Fried.

Radio Record, Volume III, Issue 42, 2 May 1930, Page 26

Quinces—Pickled and Fried.

"THE prize of 5/- this week goes ~ to Miss Whitelaw, Kamo, North Auckland, for the two following suggestions for using quinces, both of which seem to be delectable:- _ . Pickled Quinces. Prepare aid steam as for preserving, and then drop the quince quarters into the following syrup: Boil together one cup of vinegar, one-third of a cup of water, onethird of a cup of sugar, half a teaspoon of cinnamon, and a quarter teaspoon of cloves, both spices tied in a piece of muslin. Cook gently for 20 minutes, put into jars and seal in the usual way. These are delicious with meats. Fried Quinces, This is another tart relish, particularly good with fresh pork. Cut each quince into four or five cross-wise slices, removing the core. Fry in a little bacon or sausage fat, slowly, keeping the pan covered. Just before taking them up, sprinkle lightly with brown sugar.