APRICOT PASTE,

Peach Paste

Plum Paste

Cherry Paste

Quince Paste.

Take ripe apricots, boil them till quite soft, mash them, and rub the

mass through a splinter sieve, put the pulp into a pan, and to every

pound put half a pound of powdered loaf sugar; put it again on the fire

to simmer till the paste drops off easily from the spoon, then take it

from the fire and pour it on a slab.

Peach, quince, plum, and cherry paste, may be prepared in the same

manner.