Quince Chips
The quince chips- traditionally served in New Enland on the New Years Eve since 1908.
1 pound of quince chips
1 pound of white granulated sugar
Pare, quarter, and core nice ripe quinces, and cut each quarter of the fruit into the thin slices. Proportions of the weight are: to each pound of quinces allow one pound of white granulated sugar. Put the chips of quinces in a porcelain-lined kettle, cover with boiling water and boil rapidly for ten minutes, then drain the water off. This water may be used to flavor sauces or other sweet dishes. Put the chips back in the porcelain-lined kettle with the white granulated sugar; add one cupful of water cover the kettle and stand on the back part of the stove where the sugar will melt slowly and cook the quinces until they are dark red and transparent.Lift each piece of the fruit with a skimmer and place onto a sieve to dry. When your chips get dry, roll them in granulated sugar and put aside to use the chips as a sweet-meat.