Greengages, Compote of (a German recipe). — Take one pint of very ripe green- gages, take off the slrins, and put the plums into a glass dish, with half a pound of j^oundod loaf sugar strewn over them. In two or three hours sufficient syrup will have been drawn from them. Probable cost, 6d. Sufficient for three or four persons. Greengages, To Bottle. — Clioose per- fectly sound greengages, gathered on a dry day, before they are fully ripe. Put them into wide- mouthed bottles, and fill these ^vith syrup, made by boiling a pint of water with a pound of sugar✪ Greengages, To Bottle for foiu- or fi've minutes. Cork securely, and put them up to theii- necks in a large pan of cold water, with straw between the bottles to pre^-ent them cracking. Bring the contents of the -pan slowly to a boil ; after boiling, simmer gently for a quarter of an hour; leave them until cold, seal the corks securely, and keep the bottles in a cool place, with the necks downwards. If thei'e is anj- leakage, the fruit must be used at once ; otherwise, it wiU keep for years. Pro- bable cost of gi-eengages, when in full season, 6d. per quart. Greengages, To Brandy.- Choose per- fectly sound greengages, not too rii^c; weigh them, and allow half a pound of sugar for each pound of fruit. Put the sugar into a pre6er\ing- pan, with three table-sijoonfuls of water to every |X)und, and when it is dissolved, pour it, boiling, over the frmt. Let the greengages remain for forty-eight houi-s, then boil them very softly till they are clear, but unbroken. Lift them out, singly, with a spoon, and three-parts fill wide- mouthed bottles with them. Boil the syrup then for five minutes ; mix with it its measui^e in good French bi'andy, and, when cool, fill the bottles. Cover them securely, and keep in a cool diy place. Time, about twenty minutes to boil the plums. Probable cost of greengages, when plentiful, 6d. per quart. Greengages, To Candy.— Make a sjTup of a pound of sugiu- boiled with half a pint of water. Put the greengages, before they are quite ripe, in this, and boil f( r a few minutes, tin they are tender, but unbroken. Take them out, drain them, and sift pounded loaf sugar over them imtil they look quite white. Put them on dishes in a cool oven, and keep turn- ing them ab«>ut, and sifting more sugar over them, until they arc dr}'. Time, about fifteen minuter to boil the fruit. Probable cost of greeng-ages, when plentiful, Gd. per quart. Greengages, to Preserve Dry.— Take a pound of greengages, gathered on a dry day, before they are fully ripe. Leave the QBE ( 280 ) GEE stalks untouched. Make a syrup, by boiling together a pound of loaf-sugar with a quarter of a pint of water. Put the fruit into the syrup when boiling, and simmer for ten minutes ; then lift each plum out singly, boil the syrup once more, and pour it over the plums. Re- peat this for six days, boiling the plums foirr minutes each day. On the seventh day put the greengages on a sieve, and place them in a cool even to di-y. They should be kept in single rows, in boxes, with a sheet of white paper between each layer of plums. Probable cost of greengages, when plentiful, 6d. per quart. Greengages, To Preserve in Syrup✪ Greengages, To Preserve in Syrup.

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Greengages, Compote of (a German recipe). — Take one pint of very ripe green- gages, take off the slrins, and put the plums into a glass dish, with half a pound of j^oundod loaf sugar strewn over them. In two or three hours sufficient syrup will have been drawn from them. Probable cost, 6d. Sufficient for three or four persons. Greengages, To Bottle. — Clioose per- fectly sound greengages, gathered on a dry day, before they are fully ripe. Put them into wide- mouthed bottles, and fill these ^vith syrup, made by boiling a pint of water with a pound of sugar for foiu- or fi've minutes. Cork securely, and put them up to theii- necks in a large pan of cold water, with straw between the bottles to pre^-ent them cracking. Bring the contents of the -pan slowly to a boil ; after boiling, simmer gently for a quarter of an hour; leave them until cold, seal the corks securely, and keep the bottles in a cool place, with the necks downwards. If thei'e is anj- leakage, the fruit must be used at once ; otherwise, it wiU keep for years. Pro- bable cost of gi-eengages, when in full season, 6d. per quart. Greengages, To Brandy.- Choose per- fectly sound greengages, not too rii^c; weigh them, and allow half a pound of sugar for each pound of fruit. Put the sugar into a pre6er\ing- pan, with three table-sijoonfuls of water to every |X)und, and when it is dissolved, pour it, boiling, over the frmt. Let the greengages remain for forty-eight houi-s, then boil them very softly till they are clear, but unbroken. Lift them out, singly, with a spoon, and three-parts fill wide- mouthed bottles with them. Boil the syrup then for five minutes ; mix with it its measui^e in good French bi'andy, and, when cool, fill the bottles. Cover them securely, and keep in a cool diy place. Time, about twenty minutes to boil the plums. Probable cost of greengages, when plentiful, 6d. per quart. Greengages, To Candy.— Make a sjTup of a pound of sugiu- boiled with half a pint of water. Put the greengages, before they are quite ripe, in this, and boil f( r a few minutes, tin they are tender, but unbroken. Take them out, drain them, and sift pounded loaf sugar over them imtil they look quite white. Put them on dishes in a cool oven, and keep turn- ing them ab«>ut, and sifting more sugar over them, until they arc dr}'. Time, about fifteen minuter to boil the fruit. Probable cost of greeng-ages, when plentiful, Gd. per quart. Greengages, to Preserve Dry.— Take a pound of greengages, gathered on a dry day, before they are fully ripe. Leave the QBE ( 280 ) GEE stalks untouched. Make a syrup, by boiling together a pound of loaf-sugar with a quarter of a pint of water. Put the fruit into the syrup when boiling, and simmer for ten minutes ; then lift each plum out singly, boil the syrup once more, and pour it over the plums. Re- peat this for six days, boiling the plums foirr minutes each day. On the seventh day put the greengages on a sieve, and place them in a cool even to di-y. They should be kept in single rows, in boxes, with a sheet of white paper between each layer of plums. Probable cost of greengages, when plentiful, 6d. per quart. Greengages, To Preserve in Syrup.

Cassell's dictionary of cookery