Really, you know, I shouldn't feel that I had done the right thing by
you if, after recommending that jams be covered by brandied papers I
should omit to say something of plums preserved in brandy. They make a
dainty tidbit, serve them when you will--morning, noon, or night. You
don't want to use plums that are any more than ripe; in fact, if
they're not much more than half-ripe it will be quite as well. Say you
have eight pounds of them; prick them all over and put over the fire
in cold water. As soon as the water boils and the fruit rises to the
surface take out with a skimmer and lay them in a pan of ice water.
Then make a clear syrup of two pounds of loaf sugar and a pint of
water. Put in the plums and let them boil up just once; and let them
stand in the syrup over night. The next day take them out of the
syrup, boil this once, put in the plums and let them boil just once
and let them stand over night once more in the syrup. Repeat this
operation the next day and the following day, then drain the plums
and put them into bottles. Boil the syrup till it will almost candy,
and when quite cold add to it three-fourths of its own quantity of the
best brandy you feel that you can afford, mix thoroughly with the
syrup, strain it and pour over the plums. Cork the bottles securely.