Pare, core and slice two quinces and two apples, cover with one pint of cold water and simmer gently until the fruit is very tender, then strain. Return the liquid to the fire and add from one-half to three-quarters of a cupful of sugar according to the acidity of the fruit. Beat well together eight eggs, first putting aside the whites of two. Pour the fruit mixture gradually over the eggs, return to the fire and stir until of a rich custard consistence. In the bottom of each custard cup place a piece of stale cake dipped in fruit juice. When the custard is cool fill the cups and heap on each some of a meringue made by whipping together to a stiff froth the reserved whites of the eggs, three tablespoonfuls of powdered sugar and a few drops of lemon juice.
Line a deep earthen pie plate with puff paste, prick it with a fork, and bake brown. When done, fill it with a layer of quince marmalade, and cover with another deep layer of whipped cream, slightly sweetened and flavored with pineapple juice. Decorate with pieces of angelica and preserved cherries, and serve cold.
Pare, quarter and seed ripe quinces, keeping the parings and cores to make jelly. Grate the pared fruit on a coarse grater, or put through the food chopper using the fine knife. Measure, and for every cup of the pulp allow three-fourths of a cupful of granulated sugar. Make the sugar into a syrup adding enough water to keep from burning, then when it is dissolved stir in the quince pulp and cook slowly until the whole is a rich syrup about like thick honey. Seal while hot.
Peel and core the quinces, place in a baking dish, fill the cavities with sugar, add a little grated lemon rind, pour in enough water to half fill the dish, cover and bake several hours in a moderate oven. Serve while hot with a hard sauce.
One of the reasons that there are so many failures in making good quince jelly lies in the fact that the quince seeds are cooked with the fruit. These tend to produce a mucilage-like syrup that is very hard to "jell," no matter how carefully it is cooked. To make a jelly with honey, boil the quince juice, secured in the usual manner, for about twenty minutes. Use three-quarters of a cupful of sweetening to each cupful of the juice. Let half the measure of sweetening be strained honey. Boil until the mixture jellies. It should not take longer than five minutes.
Cook the skins of the quinces in boiling water nearly one hour, then drain off the water and pour it over quartered unpeeled quinces from which the seeds have been removed. Let all cook until the quinces are very tender, then press through a fine colander. Measure and allow three-quarters of a cupful of sugar for each cupful of the quince pulp, and cook the pulp for twenty minutes, stirring frequently. Then add the heated sugar, cook to the consistency of marmalade and store as for jelly or conserve.