90 THE PLUM IN KANSAS. 



soft rub through a sieve and return to the stove, adding just enough sugar to 

 sweeten, a little cinnamon, and, when nearly done, wine in quantity to suit the 

 taste. This is done more to keep the sweetness than for the flavor, as self-sealing 

 cans are not used here. All preserves are pasted up with the white of eggs. 

 (Mrs. Williston, Heidelberg, Germany, in Buckeye Cookery.) 



Spiced Pliiins. — Make a syrup, allowing one pound of sugar and one pint 

 of vinegar to each seven pounds of plums; to this add one teaspoonful of allspice, 

 one of cloves, two of cinnamon, one-half ounce of ginger root; tie these spices in 

 muslin and cook in the syrup. When it boils add the plums, bringing all to the 

 boiling-point; simmer slowly for fifteen minutes and stand in a cool place over 

 night. Next drain the syrup from the plums and put the plums into stone or 

 glass jars; then boil the syrup until quite thick and pour it over the fruit. 



Another recommends ijouring the boiling spiced syrup over the plums in a 

 stone jar, drawing it off and bringing it to a boil every other day and pouring 

 over the plums again until it has been heated five times, after which the fruit 

 and syrup are placed in a kettle and boiled slowly for five minutes, and sealed 

 hot in glass jars. This is said to preserve the plums whole. 



By simply covering the fresh plums with cold well water, they may be kept 

 for three weeks or longer, and the water removes all harshness from the skin and 

 pit. They may be kept in good condition for use until winter or the following 

 spring, by placing in a barrel or jar and pouring boiling water over them. 



To Remove Fruit Stains. — Mix two teaspoonfuls of water and one of 

 spirits of salt, and let the stained part lie in this for a minute, then rinse in cold 

 water. Or wet the stain with hartshorn (ammonia). 



Another way to remove fruit stains: Pour on boiling water and let stand a few 

 minutes. 



