Take large fine green gages that are all perfectly ripe. Weigh them,
and to each pound of fruit allow a pound and a half of loaf-sugar. Put
a layer of fresh vine leaves at the bottom of a porcelain preserving
kettle, place on it a layer of gages, then cover them with a layer of
vine leaves, and so on alternately, finishing with a layer of leaves
at the top. Fill up the kettle with hard water, and set it over a slow
fire. When the gages rise to the top, take them out and peel them,
putting them on a sieve as you do so. Then replace them in the kettle
with fresh vine leaves and water; cover them very closely, so that no
steam can escape, and hang them up at some distance above the fire to
green slowly for six hours. They should be warm all the time, but must
not boil. When they are a fine green, take them carefully out, spread
them on a hair sieve to drain, and make a syrup of the sugar, allowing
a half pint of water to each pound and a half of sugar. When it has
boiled and been skimmed, put in the green gages and boil them gently
for a quarter of an hour. Then take them out and spread them to cool.
Next day boil them in the same syrup for another quarter of an hour.
When cold, put them into glass jars with the syrup, and tie them up
with brandy paper.
You may green these, or any other sweetmeats, by substituting for the
vine-leaves, layers of the fresh green husks that inclose the ears of
young indian corn.
TO PRESERVE PLUMS.--Take fine ripe plums: weigh them, and to each
pound allow a pound and a half of loaf-sugar. Put them into a pan, and
scald them in boiling water to make the skins come off easily. Peel
them, and throw them as you do so into a large china pitcher. Let them
set for an hour or two, and then take them out, saving all the juice
that has exuded from them while in the pitcher. Spread the plums out
on large dishes, and cover them with half the sugar you have allotted
to them, (it must be previously powdered,) and let them lie in it all
night. Next morning pour the juice out of the pitcher into a porcelain
preserving kettle, add the last half of the sugar to it, and let it
melt over the fire. When it has boiled skim it, and then put in the
plums. Boil them over a moderate fire, for about half an hour. Then
take them out one by one with a spoon, and spread them on large dishes
to cool. If the syrup is not sufficiently thick and clear, boil and
skim it a little longer till it is. Put the plums into glass jars and
pour the syrup warm over them.
The flavour will be much improved by boiling in the syrup with the
fruit a handful or more of the kernels of plums, blanched in scalding
water and broken in half. Take the kernels out of the syrup before you
pour it into the jars.
You may preserve plums whole, without peeling, by pricking them deeply
at each end with a large needle.
Green gages and damsons may be preserved according to this receipt.
PLUMS FOR COMMON USE.--Take fine ripe plums, and cut them in half.
Extract all the stones, and spread out the plums on large dishes. Set
the dishes on the sunny roof of a porch or shed, and let the plums have
the full benefit of the sun for three or four days, taking them in as
soon as it is off, or if the sky becomes cloudy. This will half dry
them. Then pack them closely in stone jars with a thick layer of the
best brown sugar between every layer of plums; putting plenty of sugar
at the bottom and top of the jars. Cover them closely, and set them
away in a dry place.
If they have been properly managed, they will keep a year; and are very
good for pies and other purposes, in the winter and spring.
Peaches may be prepared for keeping in the same manner.
EGG PLUMS WHOLE.--Take large egg plums that are all quite ripe, and
prick them all over with a small silver fork. Leave on the stems.
To four pounds of plums allow four pounds and a half of loaf-sugar,
broken small or powdered. Put the plums and sugar into a preserving
kettle, and pour in one quart of clear hard water. Hang the kettle over
a moderate fire, and boil and skim it. As soon as the skin begins to
crack or shrivel, take out the plums one at a time, (leaving the syrup
on the fire,) and spread them on large dishes to cool. Place them in
the open air, and as soon as they are cool enough to be touched with
your fingers, smooth the skin down where it is broken or ruffled. When
quite cold, return them to the syrup, (which in the mean time must have
been kept slowly simmering,) and boil the plums again till they are
quite clear, but not till they break. Put them warm into large glass or
queen's-ware jars, and pour the syrup over them.