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Fruit Pastes

These pastes are prepared by stoning the fruits, and pulping them, after slowly boiling, through a sieve. The pulp is then returned to the pan to dry up the moisture, when sugar is added equal in weight to the paste; it is again mixed well, and dried slowly, until no impression can be made upon it. Spread out on plates, which should be wetted with brandy. When cold, store between layers of paper. Pastes made from elder fruit and black currants are excellent, considered medicinally.