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Fruit and Gelatine Candies: Green

Green Gage Paste 6 green gage plums 3/4 teaspoon gelatine 3/4 cup sugar I tablespoon cold water 3/4 cup syrup from canned green gage plums Put gelatine in cold water, and leave until it is needed. Drain syrup from canned green gage plums, and rub six plums through a sieve. Put syrup, fruit pulp, and sugar in saucepan, and boil, stirring gently to prevent burning, until mixture drops like thick jelly from the spoon, and holds its shape when tried on a cold saucer. Add soaked gelatine, and when dissolved, pour mixture into a buttered pan, in a layer one eighth of an inch thick. When stiff remove from pan, cut into fancy shapes with small tin cutters, and roll in coarse sugar, or crystallize. These may be dipped in melted chocolate or melted fondant if desired.