Take twelve pounds of fine magnum bonum plums, and three pounds of sugar; the fruit should be turned in color, but not ripe; prick, and put them into a saucepan with cold water, set them on the fire; when the water boils and the plums rise, take them out carefully with a skimmer and put them into a pan of cold water; clarify and boil the sugar to petit lisse, put the plums to it, ana give them a boil; the two succeeding days, drain off and boil the sirup, first alone, and afterwards with the fruit; the third day drain the plums, and put them into bottles; then boil the sirup to la nappe, and when cold, add to it three-fourths of its quantity of the l>est brandy, stir it well, strain and pour the mixture over the plums. Cork the bottles tight. Green-gage plums are done like apricots. (See Apricots in Brandy.)
Choose your fruit of a nice shape and good size; cut them in halves, lay them on a large shallow dish, strew powder-sugar over, and put them into a moderate oven, tightly closed; in half an hour's time, take them out, and place the plums one by one on glass plates to dry.
Fill a jar with the white pern- plums, set it in a saucepan of boiling water on the fire; when sufficiently done, let the clear juice run from it, and to every pint of it, add an equal quantity of sugar, boiled to candy height; put the juice to the sirup, set it on the fire, and keep stirring it till the whole is quite hot, but not boiling; then pour it into glasses, and dry the cakes in a stove.
Take six pounds of plums, and four pounds of sugar; stone, and put the fruit into a cullender, beat it through with a wooden pestle into a preserving-pan, which set on the fire, to dry the pulp, stirring it constantly. In the meantime, clarify and boil the sugar to petit casse, then mix it with the fruit (still on the fire,) stir it till the whole is of the consistence of jelly, then take it off, and pour the marmalade into pots.
If the plums are not quite ripe, they must be bulled once or twice before they are pressed through the cullender. Some of the kernels may be added, if approved; they should be pounded before putting in the marmalade.
Gather the plums when full grown and just turning color, prick and put them into a saucepan of cold water, set them on the fire until the water is on the point of boiling; then take them out, drain and boil them well in some clarified sugar, let them settle, and then boil them again; if they shrink and will not take the sugar, prick them as they lay in the pan, and then give them another boil, skim and set them by: the next day, add some more sugar, boiled to souffle, to the fruit, and sirup, then do them together; place them in a stove till next day, when drain the plums from the sirup, sprinkle a little powder-sugar over, and dry them in a stove.
Gather the plums green, firm, and when the stone may be extracted with ease, cut the stalks close, and prick the fruit in several places, especially round the stalk; then place them in a saucepan of water over the fire, and as soon as the water is ready to boil, take the saucepan from the fire; in four-and-twenty hours, replace the plums in the same water on a gentle fire, with a small quantity of verjuice to preserve their color. Keep the water hot, without allowing it to boil, for three hours, stirring it occasionally; when the fruit is perfectly green, increase the heat till the plums rise to the surface, when they must be taken out and thrown into cold water, which change frequently till the plums are perfectly cold, then drain them. Put the fruit in some sugar boiled to la nappe, boil them up a few times, adding a little water; skim, and then pour the whole into a pan; the next two days, drain off the sirup, and increase the degree of boiling each day; the third and fourth days, boil the fruit with the sirup, keeping them covered, and increasing the degree, until the last time, it reaches to perle. Put the preserve into pots, and place them for two days in a stove.
The same fruit may be preserved dry also. The operation is the same, but the sirup is drained off, and the plums laid on tin plates before they are put into the stove.