THK PLUM IN KANSAS. 87 



crease the proportion of sugar if needed, and regulate the time as may be neces- 

 sary for different varieties of the fruit. (Mrs. Hale.) 



Compote. — Four ounces of sugar and half a pint of water, to be boiled ten 

 minutes; one pound of plums to be added, and simmered gently for ten or twelve 

 minutes. (Mrs. Hale.) 



Dried. — Fruits for drying should be perfect and quite ripe. Cut in halves 

 and take out the stones. It is best not to pare them. Spread in a single layer on 

 boards, and stand in the hot sun to dry gradually until they turn leather-colored; 

 bring in always before sunset, and never put out in damp or cloudy weather; a 

 piece of mosquito netting will prevent flies from reaching them; when dry put 

 into paper sacks and hang in a dark, dry, cool place. Cherries should be stoned 

 before drying. All fruits may be dried in the oven, providing the oven is not 

 sufficiently hot to scorch or scald. This is an excellent way, as the fruit is dried 

 more quickly and you escape the danger of its being stung by insects. (Canning 

 and Preserving, by Mrs. Rorer.) 



Eucliered. — Nine pounds blue plums, six pounds of sugar, two quarts of 

 vinegar, one ounce of cinnamon; boil vinegar, sugar and spice together; pour 

 over plums, draw off next morning and boil, pour back on plums; repeat the boil- 

 ing five mornings, the last time boiling the fruit in it about twenty minutes. 

 (Mrs. Capt. W. B. Brown, Washington city. Buckeye Cookery.) 



Jam. — Stew plums in a little water and press through a colander or coarse 

 sieve, adding a little water to get all the pulp through; add three-fourths yjound 

 sugar to each pound of pulped plums; boil three-quarters of an hour, stirring 

 constantly; pour into jars or bowls, and cover with paper, pressed to fit each jar 

 or bowl, down close, and then larger papers, brushed on the inside with the white 

 of eggs, with the edges turned down over the outside of the glass. 



JeUy. — For this use common blue plums. Wash in cold water, put in a 

 porcelain-lined kettle, and to every half peck allow a pint of water; cover and 

 heat until soft and tender; then turn into a flannel jelly-bag, and drip slowly 

 until the pulp is dry. Do not squeeze or handle the bag, or the jelly will be 

 cloudy. To every pint of juice allow one pound of granulated sugar. Put the 

 juice into a porcelain-lined kettle, and bring quickly to a boil ; add the sugar, stir 

 until dissolved; boil rapidly and continuously until it jellies, skimming con- 

 stantly ; twenty minutes is usually sufficient, but sometimes I have boiled it 

 thirty-five minutes before it would jelly properly. It is wise to commence testing 

 after fifteen minutes' boiling. To do this, take out one teaspoon of the boiling 

 jelly, pour it into a saucer, and stand in a cool place for a moment; then scrape to 

 one side with a spoon — if jellied, the surface will be partly solid; if not, boil 

 longer, and try again. As soon as it jellies, roll the tumblers quickly in boiling 

 water, and fill with the boiling liquid. Stand aside until cold and firm (about 

 twenty-four hours). Then, if you have jelly tumblers, put on the lids; if not, 

 cover with two thicknesses of tissue paper, and paste the edges of the paper 

 down over the edge of the tumbler. Then moisten the top of the paper with a 

 sponge dipped in cold water. This moistening stretches the paper, so that when 

 it dries again it shrinks and forms a covering as tight and smooth as bladder 

 skin. I do not recommend covering with brandied paper, as it has not been 

 satisfactory. The jelly, in cooling, forms its own air-proof covering. Keep in 

 a cool, dark place. 



Jelly. — If plums are wild (not cultivated), put in pan, sprinkle with soda, 

 and pour hot water over them; let stand a few moments and stir; take out, and 



