Take 4 lb. fruit and boil in water until soft, then mash and pass through a sieve. Next boil 4 lb. sugar and two pints water to the "crack" stage, or 290 deg. Fahr. (that is, when a little of the syrup if dropped into cold water can be taken up and broken with a snap), remove from the fire, and pour the syrup into the pan with mashed fruit. Put on the fire and stir the contents until they boil and come away from the sides of the pan. Remove mixture from fire and pour it out in a thin layer on sheets of tin, powdered with sugar. Put tin plates in a cool oven to dry. When ready, take out and cut paste into long narrow strips or fancy shapes.