food mill. Weigh the resulting pulp
and add the equivalent weight in
sugar. Cook in a heavy pan and
stir frequently until the paste starts
to candy and come away from the
sides of the pan.
Turn into square or round tins
about ¾ inch deep. Leave to cool.
The paste should be left to dry in
the sun for several days, but the
drying process can be achieved by
putting it into a warm oven which
has been turned out after the joint
has cooked, or into the plate
drawer of an electric cooker, or in
the cool oven of an Aga cooker.
The process need not all be carried