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Cherry Paste

In making cherry paste the fruit is boiled nearly dry before the sugar is added, and then the weight of the pulp is taken in sugar, and boiled with it until the fruit leaves the pan entirely, and adheres to the spoon. It is then pressed into moulds, and kept like other dried fruits. It should not be covered up until it is quite dry. Probable cost of cherries, 3d. to 6d. per pound.