Quinces are enjoying a minor revival. Not only are they excellent cooked with apples and pears, they look beautiful in a bowl and can fill a room with their delicate, sweet perfume. Agnes Jekyll gives a recipe for quince jelly in Kitchen Essays and Lucy H Yates includes one for quince jam in The Country Housewife's Book. This is Quinces (1969, National Galleries of Scotland: Modern) by Eliot Hodgkin (1905-87).