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Quince Paste

Put the required number of quinces in water till they are soft, then pound and pass them through a sieve. Weight the pulp, and put into a preserving-pan an equal weight of crushed loaf sugar, boil it to the feather degree, add the mashed quinces, and stir them over the fire until boiling gently. Pour the paste into shallow tin-dishes, and leave it until set. Cut the paste into leaves, rings, etc., place them on a wire tray, and dry in a screen. Pack in boxes between layers of paper. If liked, the paste may be colored by adding a little liquid carmine to the pulp before it is mixed with the sugar.