Quince Paste.—A most licious dessert paste can be prepared thus: Take a little of the jelly as in the first recipe, and in this stew some peeled, halved, and cored fruit till soft enough to pulp through a sieve when cool. Replace this pulp over a very clear fire and keep it well stirred till it becomes thick and dry. Weigh this paste, add to it an equal weight of (cane) caster sugar and stir this all together over the fire till it “balls,” leaving the sides of the pan, and clinging to the spoon. Spread this paste out on shallow tins, and as soon as it is cool cut it up into any shapes you please and dry these in a slack oven, afterwards storing them in an air-tight tin. (N.B.—Almost any fruit can be made into a paste thus, though for very juicy fruit, such as currants, &c., the fruit from which jelly is made answers admirably if all the juice has not been drawn away.)