Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-07-02

spread them ON fat dishes TO COOL boil The
syrup nuits fast, skim It clear, then let il
6 title and cool put the plums into jars and
pour the syrup over, leaving any sediment
which may remain at the bottom.
Jam Of Green GGges.-Put ripe green
cages into kettle with very little water,
and let them stew until soft, then rub item
through sieve or solander, and TO every
pint Of pulp put a pound Of white sugar
powdered fine; then put it In a preserving
kettle over the fire, stir il until the whole is
of the eonsistence of jelly, then take 1t OF;
put the marmalade in small jars or tumolers,
and cover as directed for Jelly. ANY sort
Of plums may be done in this manner.
TO Candy Fruit.-After peaches, plums,
citrons or ounces have been preserved,
take the fruit from the syrup drain it on 3
sieve to pound OF loaf sugar put half a
teacup OF water when it is dissolved, set
it over moderate fire; when boiling hot
put in the fruit ;stir it continually until the
SUGAR is eandied about it then take it upon
a sieve, and dry It in a warm oven or be-
fore Fire repeat this two or three times If
you wish.
To Keep Dansons.-Put them in small
stone Jars, or wide-mouth glass bottles, and
set them up to their necks in kettle OF
cold water: set it over the fire to become
boiling hot, then take II. of and let the
bottles remain until the water is cold; the
next day fill the bottles with cold water,
and cork and seal them. These may be
used the same as fresh fruit. Green cages
may be done in this way.
To Preserve DqmSORS Second WGg.-
Put a quart of Damsons into q jar with
pound of sugar steWed between themj set
The lar in a warm oven, or put it into
kettle of cold water and set it over the fire
for an hour, then take it out, set to become
cold, drain the juice of, boil it until 1t is
thick, then pour 1t over the plums; When
cold cover as directed for preserves.
Plum MdynadIdde.-Simmert the plums in
water until they become soft, and then
strain them and pass the pulp through
sieve. Put in a pan over a slow IRE, to-
gether with an equal quantity OF powdered
loaf sugar ; mix the whole well together,
and let it simmer for some time until it be-
comes of the proper consistence. Then
pour it into jelly pots, and cover the sur
face with powdered loaf sugar.
Plum Paste S,ceetG1edtS. -Simmer the
plums in pan over moderate fire, strain
the juice from them, and dry the pulp.
Then mix it with strops syrup, and SIM
mer the whole together. Make the paste
into different shapes by hand or in tin
moulds, and dry them on plates in slow
oven. .....
Blackberries. Preserve these as straw
berries or currants, either liquid or jam, or
jelly. Blackberry jelly or jam is an excel
lent medicine IN summer complaints or
dysentery; to make it, crush quart Of full
ly ripe blackberries with pound of the
best af-sugar, put it over gentle fire and
cook it until thick, then put to it a gill of
the best fourth-proof brandy, stir it awhile
over the fire, then put it in pots.
Blackberry STUp.-Mase simple syrup
of pound of sugar to each pint Of water,
boil il until it is rich and thick, then add to
it as many pints of the expressed
juice of ripe blackberries as there
are pounds OF sugar; put half nut
meg grated TO each quart of the syrup;
let it boil fifteen or twenty minutes, then
add to it half a gill of fourth proof brandy
for each quart of syrup; set it by to become
cold, then bottle it for use. A tablespoon
full for child or wineglass for an adult is
a dose.
Currant ,JGnl.-Pick the currants free
from stems; weigh three-quarters OF a
pound of sugar for each pound of fruit;
strain the Juice from half of them; then
crush the remainder and the sugar together,
and put them with the juice into a bright
brass or porcelain kettle, and boil until it is
a smooth jellied mass; have moderate lire,
that it may not burn the preserve.