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Candied Pear Paste

Boil some pear marmalade till greatly reduced in quantity. Color half of it with a few drops of prepared cochineal, turn each half on a clean plate, and leave till they are cold. With some tin cutters cut the paste into squares, diamonds, ovals, leaves, rings, etc.; dip each with a fork in a carameled syrup, place them out of hand on a trellised wire drainer, and leave them till dry.