THE PLUM IN KANSAS. 89 



a pound of fruit: prepare your syrup thick and lay in your plums to simmer, 

 not to boil: let them remain in a scalding state until cooked through, at least 

 two hours: then skim out and boil the liquor down about an hour; it must be 

 thick to keep well. The flavor will be much improved by boiling in the syrup 

 one-half pint of the kernels, cracked; they must be strained out. Plums may be 

 hardened by scalding them in alum water, and, when drained, pouring the hot 

 syrup over them every day for a week; but, if done with care, they will remain 

 whole preserved as above. (Skillful Housewife.) 



Preserved. — Weigh, and to each pound allow a pound of sugar. Put them 

 in boiling water for a few moments, until the skin comes off easily ; peel and 

 throw them into a large earthen bowl or jar, sprinkling sugar between each layer: 

 let stand over night. In the morning carefully pour off the juice into a porcelain- 

 lined kettle: bring quickly to a boil: skim and then add the plums; simmer 

 gently about thirty minutes until tender and clear; take out one by one with a 

 spoon and spread on dishes to cool: boil the syrup a few minutes longer until 

 thick. When the plums are cool, put them into tumblers or jars, pour the boil- 

 ing syrup over, and seal or tie up. Yellow Gages, copper plums, prunes and blue 

 plums may be preserved in the above manner. (Canning and Preserving, by Mrs. 

 Rorer.) 



Preserve. — To every pound of Damsons allow three-fourths of a pound of 

 powdered sugar; put into jars, or well-glazed earthen pots, alternately a layer of 

 Damsons and one of sugar; tie strong paper or cloth over the pots and set them 

 in the oven after the bread is drawn, and let them stand until the oven is cold. 

 The next day strain off the syrup, and boil it till thick ; when it is cold put the 

 Damsons into small jars or glasses, pour over the syrup, which should cover 

 them, and tie a wet bladder or strong cloth over them. (Mrs. Hale.) 



Putlcling". — Stew plums, fresh or dried, with sugar to taste, and pour hot 

 over thin slices of baker's bread with crust cut off, making alternate layers of 

 fruit and bread, and leaving a thick layer of fruft for the last. Put a plate on 

 top, and when cool set on ice ; serve with sifted sugar, or cream and sugar. This 

 pudding is delicious made with Boston or milk crackers, split open, and stewed 

 apricots, with plenty of juice, arranged as above. Or, another way, is to toast 

 and butter slices of bread, pour over it hot stewed fruit in alternate layers, and 

 serve warm with rich hot sauce. (Mrs. L. S. W., Buckeye Cookery.) 



Spiced. — The plums should be pricked before cooking. Seven pounds of 

 fruit, four pounds of sugar, one pint of vinegar, one-half ounce of ginger root, one 

 teaspoonful of ground cloves, two teaspoonfuls of allspice, two teaspoonfuls of 

 cinnamon, one-half teaspoonful of ground mace. Put the vinegar and sugar on 

 to boil; mix the spices and divide them into four parts; put each into a small 

 square of muslin, tie tightly, and throw them into the sugar and vinegar. When 

 this mixture is hot, add the fruit ; bring to boiling-point, take from the fire, and 

 turn carefully into a stone jar. Stand in a cool place over night. Next day, drain 

 all the liquor from the peaches into a porcelain-lined kettle, stand it over a mod- 

 erate fire, and, when boiling, pour it back into the jar over the plums or cherries. 

 Next day, drain and heat again, as before, and do this for nine consecutive days, 

 the last time boiling the liquor down until there is just enough to cover the fruit. 

 Add the fruit to it, bring the whole to a boil, and put in jars or tumblers for 

 keeping. (Canning and Preserving, bj' Mrs. Rorer.) 



SAveetmeats. — Take Damson plums that are perfectly ripe, peel and divide, 

 and take out the stones; put over a gentle heat to cook in their own juice; when 



