Apricot Paste

Make a very firm apricot jam, pour it upon a clean baking-sheet, and put it in a very slow oven to dry. When set, stamp out or cut into any shapes, such as rings, ovals, etc., and place in trays to be dried on a screen. Cover with paper. When quite dry they should be dusted with fine sugar and packed in tin boxes for use when required.

Chestnut Paste

Boil some chestnuts in water until they are soft. Then peel, skin and rub through a sieve; pound, and to every three-quarters of a pound of pounded chestnuts add one-fourth of a pound of marmalade (cherry, orange, or any other sort that may be preferred), and one pound of sugar. When weighed, boil to the feather degree the requisite quantity of sugar; that is, the degree of heat at which if a skimmerful of sugar be taken up and shaken the sugar will emit large sparks which will adhere together on rising. When the sugar is at this degree, mix it thoroughly with the pounded chestnuts and marmalade, place in moulds, and bake.

Lemon Paste

Squeeze the juice out of some lemons, then boil the rinds until very tender. Drain, scrape out all of the pulp, place the rinds in a mortar and pound them. Put the paste onto a sieve, press it through with a spatula into a preserving-pan, and reduce until thick, weigh the pulp, and for every pound use two pounds of loaf sugar. Clarify the sugar and boil to the feather degree (see Sugar Boiling), then mix in the lemon paste and boil up again. Spread the paste on plates, put it in the stove for a day, then remove it, cut it into strips, and shape it into any form desired.

Candied Pear Paste

Boil some pear marmalade till greatly reduced in quantity. Color half of it with a few drops of prepared cochineal, turn each half on a clean plate, and leave till they are cold. With some tin cutters cut the paste into squares, diamonds, ovals, leaves, rings, etc.; dip each with a fork in a carameled syrup, place them out of hand on a trellised wire drainer, and leave them till dry.

Plum Paste

Put into a preserving-pan some stoned plums with a little water and boil to a pulp, pass through a fine sieve, pressing gently into a pan and boil, stirring well until the contents become a thick pulp. Then weigh it, and to each pound use ten ounces of sugar; place the sugar in a preserving-pan, clarify and boil it to the feather; add the fruit pulp, and boil for about a minute longer, and, when done, pour onto a flat sheet of tin, spread it with a knife, and place it in a warm closet for a day. Shape the paste, and put into boxes or tins, with paper between each layer, when it will keep until wanted.

Quince Paste

Put the required number of quinces in water till they are soft, then pound and pass them through a sieve. Weigh the pulp, and put into a preserving-pan an equal weight of crushed loaf sugar, boil it to the feather degree (see Sugar Boiling), add the mashed quinces, and stir them over the fire until boiling gently. Pour the paste into shallow tin-dishes, and leave it until set. Cut the paste into leaves, rings, etc., place them on a wire tray, and dry in a screen. Pack in boxes between layers of paper. If liked, the paste may be colored by adding a little liquid carmine to the pulp before it is mixed with the sugar.