The National tribune., 1882-09-09
HOUSEHOLD HINTS.

To PRESERVE PLUMS WITHOUT THE
SKINs.-Pour boiling water over large egg
or magnum bonum plums; cover them until
cold; then pull OFF the skins. Make syrup
Of pound Of sugar and teacup of water
for each kind of fruit; mako 1t boiling hot
and pour it over; let them remain for day
or two, then drain it, Off and boil again !;
skim it clear and pour it hot over the plums; !;
let them remain until the next day, then put
them over the fire in the syrup; boil them
very gently until clear; take them from the
syrup with skinner into the pots or jars;
boil the syrup until rich and thick; take off
any scum which may arise, then let it cool
and settle, and pour it over the plums. If
brown sugar is used, which is quite as good
except for green cages, clarity it.
To DRY PLUMs.-split ripe plums, take
the stones from them, and lay them on plates
or sieves to dry in warm oven or hot sun ;
take them in at sunset and do not put them
out again until the sun will be upon them !;
turn them that they may be done evenly;
when perfectly dry pack them in jars or
boxes lined with paper, or keep them in bags;
hang them in an airy place.
To KEEP DAMsoNs.-Put them in small
stone jars or wide-mouth glass bottles and
set them up to their necks in q kettle of cold
water; set it over the fire to become boiling
hot then take it of, and let the bottles re-
main until the water is cold; the next day
ho J, al
seal them. These may be used the same as
fresh fruit. Green cages may be done in
this WsJ.
PLUM NEUTRALITY-SUSPICIOUS. the plums
in water until they become soft, and then
strain them and pass the pulp through a
sieve. Put it in pan over a slow fire, to-
gether with an equal quantity of powdered
loaf sugar; mix the whole well together, and
let it simmer for some time until it becomes
of the proper consistence. Then pour it into
jelly-pots and cover the surface with DOW
dered loaf sugar.
To PRESERVE GREEN GAGEs.-Pick and
prick all the plums, put them into pre-
serving-pan with cold water enough to cover
them; let them remain ON the fire until the
water SINNERS we'll, then take off and allow
them to stand until half cold, putting the
plums to drain. To every pound of plums
allow one pound of sugar, which must be
boiled in the water from which the pIums
have been taken; let it boil very fast until
the syrup drops short from the spoon, skim
ming carefully all the time. When the sugar
is sufficiently boiled put in the plums, and
allow them to boil until the sugar covers the
pan with large bubbles; then pour the whole
into pan and let them remain until the
following day; drain the syrup from the
plums as dry as possible, boil it up quickly,
and pour it over the plums, then set them
by; do this third and fourth time. On
the fifth day, when the syrup is boiled, put
the plums into it and let them boil for a few
then put them into jars. Should
the green cages be over ripe it will be better
to make jam of them, using three-fourths of
q pound of sugar to one pound of fruit.
Warm the jars before putting the sweet
meats in, and be careful not to boil the sugar
to a candy.
JAM OF GREEN GAGEs.-Put ripe green
cages into a kettle with very little water,
and let them stew until soft, then rub them
through sieve or colander, and to every
pint ofpulp put pound Of white sugar pow
iered fine; then put it in preserving kettle
over the fire, stir it until the whole Is Of the
consistence of jelly, then take it off; put the
marmalade in small jars or tumblers and
cover. Any sort of plums may be done in |
this manner.
PRESERVED PEAcHEs-Take fine ripe |
freestone peaches; pare them, cut them in
halves and remove the stones Have ready |
1 suf1iciency of the best double-reAned loaf |
sugar finely powdered. Weigh the sugar
md the peaches together, putting the sugar |
nto one scale and the peaches into the other, !
md balancing them evenly. Put the peaches |
nto large pan or tureen, and strew among |
hem one-half of the sugar. Cover them and |
et them stand in cool place till next morn |
ng. Then take all the juice from them and |
put it into porcelain preserving kettle with |
iIO vi eho cuSsh' socb ~ ONcE q |
moderate fire and boil and skim it. When |
t is boiling we'll, and the scum has ceased |
% rise, put in the peaches and boil them till |
hey are perfectly clear, but not till they
oreak; carefully skimming them. Boil with
hem handful Of fresh clean peach-leaves
led In bunch. When quite clear take the |
peaches out of the syrup, and put them on |
lat, sloping dish to drain into a deep dish |
placed below it. Take this syrup that has |
Trained from the peaches, pnsit to the syrup !
n the kettle, and give it one more boA up |
Then throw away the leaves. Lazy sls |
peaches flat in small glass jars. Pour an
,qual portion of the hot syrup into each jar,
md put on the top q tablespoonful of the
oest white brandy. Cork the jars, and paste
ioWn papey closely over the mouth Of sachs