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Plum Paste

Put into a preserving-pan some stoned plums with a little water and boil to a pulp, pass through a fine sieve, pressing gently into a pan and boil, stirring well until the contents become a thick pulp. Then weigh it, and to each pound use ten ounces of sugar; place the sugar in a preserving-pan, clarify and boil it to the feather; add the fruit pulp, and boil for about a minute longer, and, when done, pour onto a flat sheet of tin, spread it with a knife, and place it in a warm closet for a day. Shape the paste, and put into boxes or tins, with paper between each layer, when it will keep until wanted.