This is really a fruit paste, and is exceedingly nice for school luncheons during the winter.

Wash half a peck of peaches, cut them in halves, and remove the stones. Weigh the peaches, and to each pound allow a quarter of a pound of sugar. Put the peaches in a porcelain-lined kettle, cover and stew slowly, stirring now and then, until the mass is smooth and rather dark. Add the sugar and continue cooking until, when you put a teaspoonful in a saucer and cool it, it is sufficiently hard to roll or handle like a soft ball. When done turn into tumblers, and stand aside to cool just as you would jelly. Then cover either with lids that have been sterilized or with paraffin and paper.

Apples and quinces may be used in the same