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Quince Cheese

Boil the quinces, and rub them to a pulp, as in the last recipe. Weigh this pulp and also an equal weight of sugar. Boil the fruit till it is dry; pound the sugar, stir it, and keep stirring over a gentle fire until the jam is stiff and smooth, and so dry that it leaves the sides of the saucepan with a spoon. Spread it out on shallow dishes, or make little paper cases, pour the fruit in to the depth of half an inch, and, if necessary, dry in a cool oven until the fruit is quite stiff. If the cheese has been spread on dishes, cut it into fancy shapes, and store these in a tin box between sheets of writing paper. If paper cases are used they can be taken off easily if they are dipped for a moment in cold water.