ready. Keep in a cool place in
earthenware jars, not too cold or
hot.
RAISINÉ DE BOURGOGNE WITH PEARS
Put 4 or 5 lb of ripe grapes
through a sieve and reduce the
juice obtained by half, taking care
it does not stick. Peel some ripe
pears, cut in quarters and put them
into the juice and reduce another
third. The pears will then be
cooked.
QUINCE PRESERVE
Peel and cut the quinces (large
ones) in four pieces; carefully core