QUINCE PUNCH (recipe requested).

Grate about twelve beautiful ripe and juicy quinces. Put this pulp in a stoneware terrine which you cover with a cloth, packing the pulp as much as possible with your hand into the bottom of the terrine and leave it for forty-eight hours in a dry place. Then squeeze the pulp into a wet, squeezed cloth. Weigh the juice obtained. For each liter of juice, put one liter of good cognac and 125 grams of sugar in a metal bowl. Light the cognac and let it burn while stirring the sugar, until it is melted. Then mix the cognac while it is still hot with the quince juice and let everything sit until the next day. Then filter the liqueur and put it in bottles. This punch is superior in taste to ordinary quince water; In addition, it has a beneficial effect on the stomach. You can therefore offer it as a digestive.