GREEN GAGE PLUMS.
Take a pound of sugar to a pint of the fruit; scald the plums and wipe them; pierce them with a needle; put very little water to the sugar; when the syrup boils, put in the plums. Have a slow fire, and let them boil till they are clear; take out the plums, and spread them on dishes to cool; put the syrup in a tureen, and set all away till perfectly cold. Then put some of the plums in half pint tumblers, nearly filling them full of the syrup, which will be very rich; pour on the top of each tumbler a dessert spoonful of good brandy. Cut a round piece of white paper the size of the top of the tumbler; soak it in brandy, and lay it on top; then cover it tight by pasting paper over. Preserves properly done and put up in this way will be as good at the end of three years as the first. Glass tumblers are excellent for putting up jelly and preserves. Prune plums, egg plums, and the common blue plums may all be done in the same way.