After washing and wiping the plums thoroughly, Adelaide cut them in halves with a silver knife, and removed the stones. Placing them in the saucepan she poured two cups of sugar and the grated rind of half an orange over them. Twelve or fourteen large walnuts were cracked and the meats taken out. Over the quarter of a pound of raisins (which she weighed) Adelaide poured boiling water. These stood thus for about a minute, then she drained off the water and picked out the stems.
The raisins, the walnut meats, and the pulp of the half orange Adelaide put through the meat chopper and added to the plums, etc. in the saucepan. Placing the saucepan over the fire she let the contents come slowly to the boiling point, stirring it occasionally with the wooden spoon. It cooked gently for one hour, and then Adelaide poured the conserve at once into the sterilized tumblers.
When it was cold the tops and outsides were wiped off carefully with a damp cloth, melted paraffin was poured over the top and shaken gently from side to side to exclude all air, the labels were pasted on and then the conserve was stored away in the preserve closet.
The green-gage plums and the large red plums would make an equally delicious conserve, mother said, and she thought it would be nice to substitute figs sometimes in place of raisins. As the foregoing recipes were all she had, mother told Adelaide that it was just as well to leave further experimenting until another year. Adelaide was very willing, as she was eager to try "Spiced Fruits."
CHAPTER VI
SPICED FRUITS
"When you were a tiny little baby," said mother, "I had a young girl living with me who taught me how to put up Spiced Currants. She had lived in the country, and her favorite aunt was renowned for her tempting preserves."
"Oh, mother," interrupted Adelaide, "do you think I could ever become renowned, or whatever you called it?"
"I think there is no reason why you shouldn't, if you continue to do as good work in the future as you have thus far. Every year you will become more expert, and find out many new combinations that especially suit your taste and appeal to others," answered mother. "All spiced fruits," she continued, "are particularly tasty when served with cold meats."