skin and all, and need only be
stripped from the stalks and
washed before they are added to
the fruit salad.
QUINCE COMPOTE
Peel, slice, and core 2 lb of ripe
quinces. Keep the cores and peel,
and with them make a syrup by
cooking them in ½ pint of water
and 6 to 8 oz of sugar for about 30
minutes.
Strain the syrup, and in it cook
the sliced quinces, very slowly,
until they are quite soft and can be
pierced easily with a skewer.
Serve hot or cold, with thin