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Quince Paste, for Dessert

Take some ripe quinces, pare, core, and quarter them, and boil them until they are soft in as much water as will barely cover them. Lift them out, drain them, and rub them through a sieve. Stir the pulp over a clear fire until it forms a dry paste. Weigh it, mix with it its weight in powdered and sifted sugar, and stir it unceasingly over a gentle fire until it is firm, and leaves the sides of the saucepan with the spoon. Press it into shallow pans, and when it is cold stamp it out into shapes, and, if necessary, dry these in a cool oven until they are entirely free from moisture. Store in tin boxes between sheets of writing paper. The paste may, if liked, be more strongly flavoured by boiling the fruit in quince juice instead of water. Time, four to five hours.