88 THE PLUM IN KANSAS. 



put in with water to cover them — less if plums are very juicy; boil till soft, dip 

 out juice with a china cup, then strain the rest through jelly-bags; do not squeeze 

 them. Take pound for pound, or pint for pint, of juice and sugar; boil eight to 

 ten minutes. Jelly will be nicer if only one measure or a measure and a half is 

 made at once: if more, boil longer. Some boil juice ten or fifteen minutes, then 

 add sugar and boil five minutes. Test by dropping some in a saucer and 

 placing on ice or in a cool place: if it remains rounded and does not spread, it is 

 finished. If the plums are tame, discard the soda. Take the plums that are 

 left and press through a sieve, boil half an hour, then take pint for pint of sugar 

 and pulp, boil ten or fifteen minutes more. Half a pint sugar to a pint makes a 

 rich marmalade, and one-third pint to pint, boiling it longer, ie nice canned and 

 used for pies, adding milk, eggs and sugar, as for squash pies. (Buckeye 

 Cookery.) 



Pluiu-and-apple Jelly. — This may be made by preparing the juice of 

 one part plums to two parts apples, as above, and finish without flavoring. 

 Marmalade is made the same way as above. Some add a little ginger root to it. 

 One bushel of apples and one peck of plums make forty pints of jelly and six- 

 teen quart glass cans of mixed marmalade. In making either kind of jelly, the 

 fruit may be squeezed and the juice strained twice through swiss or crinoline 

 and made into jelly. The pulp is not then fit for marmalade. (Buckeye Cook- 

 ery.) 



Marmalade. — When the plums are thoroughly ripe, take off the skins, 

 weigh, and boil them quickly without sugar for fifty minutes, keeping them well 

 stirred; then to every four pounds add three of good sugar, boil the preserve 

 from five to eight minutes longer, and clear off the scum perfectly before it is 

 poured into the jars. When the flesh of the fruit will not separate easily from 

 the stones, weigh, and throw the plums whole into the preserving pan, boil them 

 to a pulp, pass them through a sieve, and deduct the weight of the stones from 

 them when appropriating the sugar to the jam. Any other plum may be substi- 

 tuted for Green Gages, in this receipt. Green Gages, stoned and skinned, six 

 pounds, fifty minutes; sugar, four and one-half pounds, five to eight minutes. 

 (Mrs. Hale.) 



Marmalade. — Rub the fruit, but do not pare it. Cut in halves, remove the 

 stones, and to each pound allow a half pound of sugar. Put the fruit into a 

 porcelain-lined kettle, with sufficient water to cover the bottom, cover, and heat 

 slowly to boil ; then stir, and mash fine, add the sugar and three or four kernels, 

 blanched and pounded to a paste, to every quart of marmalade. Boil for fifteen 

 minutes, stirring continually; then stand over a more moderate fire, and cook 

 slowly twenty minutes longer. Stir occasionally, that it may not scorch. Put 

 away in stone jars. (Canning and Preserving, by Mrs. Rorer.) 



Preserves. — Allow equal weight sugar and plums; add sufficient water to 

 the sugar to make a thick syrup, boil, skim, and pour over the plums (previously 

 washed, pricked, and placed in a stone jar), and cover with a plate. The next 

 day drain off the syrup, boil, skim, and pour in over plums; repeat this for three 

 or four days: then place plums and syrup in preserving kettle, and boil very 

 slowly for half an hour. Put up in stone jars, cover with paper, like jellies, or 

 seal in cans. 



Preserves. — Plums may be preserved nice with the skins on or off. If on, 

 they should be pricked at the top and bottom with a large needle ; to take them 

 off, turn boiling water over them. Plums require a pound and a half of sugar to 



