into a stewpan with sufficient water to cover them, and simmer them gently for ½ an hour. Strain, return to the stewpan, add the sliced pines, sugar to taste, and simmer gently for about ½ an hour, skimming occasionally meanwhile. Pines thus preserved will keep but a very short time.
Time.—About 1¼ hours. Average Cost, from 2s. each.
2579.—PLUM JAM.
Ingredients.—Plums, sugar.
Method.—To each lb. of fruit allow from 12 to 16 ozs. of sugar, according to the degree of sweetness required, and the amount of acidity contained in the plums. Divide the plums, take out the stones, or, if preferred, cut them across, and remove the stones as they rise in the pan. Pile the fruit on a large dish with the sugar spread thickly between each layer, allow them to remain thus until the following day, then put the whole into a preserving-pan, and heat slowly by the side of the fire, stirring occasionally meanwhile. Boil gently until the jam sets quickly when tested on a cold plate, then turn it into pots, cover closely, and keep it in a cool, dry place.
Time.—Altogether, 26 hours. Average Cost, 3d. to 6d. per lb.
Plums.—The Damson, or Damascene, plum takes its name from Damascus, where it grows in great quantities, and from whence it was brought into Italy about 114 b.c. The Orleans plum is from France. The greengage is called after the Gage family, who first brought it into England from the monastery of the Chartreuse, at Paris, where it still bears the name of Reine Claude. The Magnum-bonum is our largest plum, and is greatly esteemed for preserves and culinary purposes. The best sort of plums are agreeable for dessert, and, when perfectly ripe, are wholesome; but some are too astringent, while others, when thoroughly ripe, are rather laxative. Plums lose much of their bad qualities by cooking, but they should be eaten in moderation by those whose digestive organs are not over-strong.
2580.—PLUMS, TO PRESERVE.
Ingredients.—To each lb. of plums allow 1 lb. of loaf sugar and ½ a pint of water.
Method.—Put the water and sugar into a preserving-pan, and boil to a thin syrup. Remove the stalks from the plums, prick them slightly to prevent them breaking, pour over them the prepared syrup, and allow them to remain thus for 2 days. Turn the whole into a preserving-pan, boil very gently until the plums are tender, then lift them carefully into pots. Boil the syrup to the "large thread" degree, pour it over the plums, cover closely, and store them in a cool, dry place.
Time.—Altogether, 2 days. Average Cost, 3d. to 6d. per lb.
2581.—PLUMS, TO PRESERVE DRY.
Ingredients.—An equal weight of plums and loaf sugar.
Method.—Put half the sugar into a preserving-pan with the addition of ½ a pint of cold water to each lb. of sugar, and boil to a thin syrup. Divide the plums, remove the stones, and put the fruit into the pre-
