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with a darning needle. Then boil the sugar and water 5 minutes, put in 8 to 10 plums, boil them until the skin begins to burst, take them out immediately and put them into the jars. Continue this until all plums are cooked. Pour the syrup over, close the jars and put them into a boiler with water to cook for 45 minutes. Then take them out, close the covers tightly and when cold, store them in a cool place.
No. 26—PEELED GREEN GAGES.
- 1 lb. of green gages
- ¾ lb. of sugar
- ½ cup of water
Preparation: Peel and stone the plums. Boil the sugar and water 5 minutes, add the plums and boil until tender, then skim and put them into the jars. If there is too much syrup, boil it down and pour it over the plums hot, then close the jars tightly and treat them as in No. 1.
No. 27—CRANBERRIES.
- 1 lb. of cranberries
- ½ lb. of sugar
- Brandy paper
- ¼ cup of water
Preparation: The American cranberries are in the market in winter to be used fresh, while the German cranberries are in the market in summer to be preserved for the winter. Pick them over and wash , them in much water, then drain in a colander. Boil the sugar and water 1 minute, add the berries and boil until they are light red and transparent, skim and fill into cans or stone jars. Boil syrup 15 to 20 minutes longer and pour boiling hot over the berries. Cover with a piece of brandy paper and close the cans or tie up the jars tightly. If you put them into jars, let the fruit cool off before you put on the brandy paper and tie up the jars.
No. 28—CURRANTS.
- 1 lb. of currants
- 1 lb. of sugar
Preparation: Only the largest currants are used for preserves. Strip them' from the stems, wash in cold water, drain well and weigh them. Boil the sugar and berries slowly for 10 minutes, skim and put into jars hot. Close the jars tightly and treat them as in No. 1.
No. 29—BLACKBERRIES.
- 1 lb. of blackberries
- ¾ lb. of sugar
The Preparation is the same as that of currants, but let them boil only a few minutes instead of 10 minutes.
