Gardening

Quince calls tie up Lang’s line [—...beaco

Whew! You people have just
about overwhelmed us with kind-
ness this week. The phone has
tung off the hook, and believe me,
each call was welcome.

I never knew there were so many
recipes for quince jelly, plus ones
for quince jam, apple and quince
pie, a mixed fruit jelly containing
apples, quince and cranberries,
plus an exotic offering from
Daphne Stephens for crystallized
quinice.

What a heart-warming experi-
ence this has been, and I haven’t
even mentioned the delicious pota-
toes brought to us by Arthur
Cooke, to prove to us that Benji is
indeed a delicious potato. We each
had a baked one last night, and I
take back the nasty things I had
repeated to you about their being a
poor product.

Their flavor is exceptionally
good, the flesh light, and a pale
yellow color. The skin is smooth,
and the eyes shallow, all pluses of
course! This should teach me to
keep my mouth shut, shouldn’t it!

I will repeat some of the quince
recipes this week and next, since it
is about time for this fruit to ripen.
This is true of both the tree-bome
ones and those that grow on what
we used to call Japanese quinces
(chaenomeles), which I am
assured is not really a quince at
all!

if you have neither fruit, nor the
pep to make jelly, you can get a jar
there.

At least one of these recipes can

be found in the old Joy of Cooking
cookbook, but not in the latest
edition.

Joan Marsh gives us this one: 2
pounds quince, rub off the fluff,
core and remove pits, then add the
fruit to 2 pints of water (three pints
if the quince are under-ripe). Sim-
mer until fruit is soft, then strain
through a jelly bag overnight. Next
day, using 1 pound of sugar to one
pint of juice, then mixing until
sugar is dissolved, boil for 50
minutes, or until jell stage is
reached. Put in sterilized jars to

‘These recipes are quite similar,
and all of them sound just
wonderful fo me, so why not fry one
of them if you have the fruit’

Before we do the recipe bit, does
anyone know where Ken Swet-
nam, 656-1218, might buy some
fresh walnuts, and (or) fresh fil-
berts.

He, quite rightly, says the flavor
of the fresh nuts is so much better
than that of store-bought, dried
ones, so please if you have enough
nuts to sell some could you give
him a call?

Now for the recipes, but first a
note that real, honest-to-Pete
quince jelly will be for sale at the
Saanich Peninsula Hospital
Bazaar to be held in November, so,

JAMES

FOR NOW ......

“Let Charity Continue ...”
at your Peninsula Bingo

FREE PARKING
WHITE

| PARK NORTH OF JAMES WHITE RD

store.

Jean Lunn tells us to core,
remove pits, then put quince in
enough water to float the fruit.
Boil until soft, but not pulpy and
put in a jelly bag overnight. The
following day using the same
quantities as above, making sure
sugar has dissolved before boiling,
cook until jelly will set.

Beryl Furstineau suggests cover-
ing the bottom of your pan with
water then stewing the peeled and
cut-up fruit until pulpy. Sieve and
weigh, then return to the pan with
sugar, using 3/4 pound of sugar to

3:
10:30 PM
THE “BIG ONES”

7 DAYS A WEEK
SIDNEY DROP-IN BINGO

FREE PARKING ~

one pound of pulp.

Make sure sugar is completely
dissolved before bringing this mix-
ture to the boil, and cook until
setting stage. This will make a
jam, rather than a jelly.

These recipes are quite similar,
and all of them sound just wonder-
ful to me, so why not try one of
them if you have the fruit.

Doris Sauve called to say there
is a recipe for quince jelly in the
Joy of Cooking, and Gloria Mac-
Lucas wondered if quince might
be used to set other jellies, rather
than using Certo. Anyone know?

I hope I haven’t forgotten any-
one that so generously cal-
led...living as we do in the midst of
volumes of loose bits of paper
(each of them enormously valua-
ble!) it’s entirely possible I’ve
missed someone!

Phyllis Cox called to tell me that
the Weesjes had been enormously
kind with their handsome dona-
tions of plants and shrubs to the
recent Hospital Auxiliary plant
sale. These fine people have the
most fantastic rhododendron gar-
dens right here in North Saanich,
and never fail to help with living
donations for a good cause.

A young caller asked if I would
list some of the seed catalogues
that will be sent to you free, if you
will just write and send them your
nhame and address. It follows:
Stokes Seeds, 39 James Street, P.O.
Box 10, St. Catherines, Ontario,
L2R 6R6; Dominion Seed House,
Georgetown, Ontario, L7G 4A2: T.
and T. Seeds Ltd., PO. Box 1710,
Winnipeg, Man., R3C 3P6: Terri-
torial Seeds (Canada) Ltd., PO.
Box 46225, Station G, 3760 West
10th Ave., Vancouver, B.C. V6R
4G5. There are others, of course,
but this should get you started.

There was a disastrous misprint
in last week’s recipe for tomato
juice. The original recipe called
for a half-teaspoon of pepper, and
the printed one suggested a heap-
ing teaspoon of pepper. This would
make for hot stuff, indeed!

You also need a teaspoon of salt,
and a tablespoon of sugar to bring
out the flavor. If in doubt, call me,
because it really is a tasty juice, in
“himself’s” opinion, one of the
best!

SIDNEY, B.C.

45 PM
4

(NO TICKETS)
§ 3RD 4
BINGO!!
9842 3RD ©

TheReview Wednesday, October 10,1990 — A10

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