1400. Candied Plums

Choose your fruit of a nice shape, and good size, cut them in halves, lay them on a large shallow dish, strew powdered sugar over them, and put them in 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.

1401. Plums, Preserved Dry

Gather the plums when full grown and just turning colour; 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 again; if they shrink and will not take the sugar prick them as they lie 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, any syrup; then put them together, place them in a stove till next day, then drain the plums from the syrup, sprinkle a little powdered sugar over, and dry them in a stove.