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Plum Lozenges, for Dessert

Put a pound of ripe and sound Orleans plums into a jar, and place them in a saucepan of boiling water over the fire until they are so soft that the stones can be removed. Whilst this is being done, soften in the same way half a pound of cored and sliced apples. Turn both plums and apples into a preserving-pan. Put with them the juice of half a lemon, and three-quarters of a pound of sugar, and boil quickly for three-quarters of an hour. Stir well to keep the fruit from burning. Pour the paste upon shallow dishes, and when it is cold cut it into lozenges, and dry these on a sieve before the fire. Keep them between sheets of writing-paper in a tin box.