Take half ripe plums, boil them three minutes, pour
off the water, and add one pound of sugar to one of
fruit; boil for thirty minutes, or until the, syrup is
thick.
To Preserve Greengage Plums
Select large, barely ripe greengage plums. With a
sharp knife pare thejm carefully, taking off nothing but
the skin. Drop them in cold water as they are pared.
Weigh them and allow pound for pound of white sugar.
Put the sugar in a preserving kettle with a little watejr,
and let it cook to a syrup. While it is simmering, drop
in the plums and let them cook until they are clear and
tender. Repiove them to the jars in which they are to
be kept, and boil the syrup down until it is as thick as
you want it. Pour it over the plums and seal.
Preserved Plums
Pour boiling water over the egg or other large plum ;
the^n remove the skin. Make a syrup of a pound of
sugar and a teacup of water to each pound of fruit, and
when boiling hot pour over the plums. Let it remain
over night, then drain, boil again, skim and pour over
plums. Let them remain in this another day. Then
put over thq fire in syrup, and boil until clear; remove
with skimmer, pack carefully in cans; boil the syrup
until thick, pour over plums and seal.
THE NEW ANNIE DENNIS COOK BOOK 19
Spiced Plums
Boil half gallon plums five minutes; pour off the
water and add three pounds of sugar, one teaspoonful
of ground cloves, allspice and cinnamon, and one pmt
of vinegar. Boil half hour, stirring constantly. Seal
while hot.
Green Plum Pickle — Imitation Olives
One tablespoonful of white mustard seed and one
tablespoonful of salt, to one pint of vinegar. Have the
plums grown, but not at all ripe. Boil the vmegar and
pour it over the plums. Repeat this three mornmgs
in succession.
Sour Plum Pickle
Take half gallon of greep plums, pierce them two or
three times with a needle, put in jars. Boil one quart
of vinegar with two cups of sugar, one teaspoontul ot
cloves and one stick of cinnamon. Pour over the plums
and seal while hot.
Salt Plum Pickle
Take half gallon of large green plums, wash and
put in self-sealing jar. Make a pickle of one quart ot
water, one teaspoonful of vinegar, one of salt; boil a
few minutes, pour over the plums and seal while hot.
Keep until cool weather and they will be ready for use.
Plum Sauce, No. 1
Take half gallon of almost green plums, wash and
cover with water and boil fifteen minutes ; pour off the
water, add to the plums two pounds of sugar and one
teacupful of good apple vinegar. Boil for half an hour
Take from the fire and flavor with one teaspoonful each
of extract of cloves and ginger.
Plum Sauce, No. 2
Boil three quarts of half ripe plums fifteen minute^,
rub through a colander, add one pound of sugar, one
teacupful of apple vinegar, half teaspoonful each of
ground cloves, mace and cinnamon ; again place on the
fire and boil for half an hour. Seal while hot and keep
in a cool, dark place.
20 THE NEW ANNIE DENNIS COOK BOOK
Preserved Greengages ✪ Jelly
Page 8 · 1 recipe record on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take half ripe plums, boil them three minutes, pour off the water, and add one pound of sugar to one of fruit; boil for thirty minutes, or until the syrup is thick.
To Preserve Greengage Plums
Select large, barely ripe greengage plums. With a sharp knife pare them carefully, taking off nothing but the skin. Drop them in cold water as they are pared. Weigh them and allow pound for pound of white sugar. Put the sugar in a preserving kettle with a little water, and let it cook to a syrup. While it is simmering, drop in the plums and let them cook until they are clear and tender. Remove them to the jars in which they are to be kept, and boil the syrup down until it is as thick as you want it. Pour it over the plums and seal.
Preserved Plums
Pour boiling water over the egg or other large plum; then remove the skin. Make a syrup of a pound of sugar and a teacup of water to each pound of fruit, and when boiling hot pour over the plums. Let it remain over night, then drain, boil again, skim and pour over plums. Let them remain in this another day. Then put over the fire in syrup, and boil until clear; remove with skimmer, pack carefully in cans; boil the syrup until thick, pour over plums and seal.
Spiced Plums
Boil half gallon plums five minutes; pour off the water and add three pounds of sugar, one teaspoonful of ground cloves, allspice and cinnamon, and one pmt of vinegar. Boil half hour, stirring constantly. Seal while hot.
Green Plum Pickle — Imitation Olives
One tablespoonful of white mustard seed and one tablespoonful of salt, to one pint of vinegar. Have the plums grown, but not at all ripe. Boil the vinegar and pour it over the plums. Repeat this three mornings in succession..
Sour Plum Pickle
Take half gallon of green plums, pierce them two or
three times with a needle, put in jars. Boil one quart of vinegar with two cups of sugar, one teaspoonful of cloves and one stick of cinnamon. Pour over the plums
and seal while hot.
Salt Plum Pickle
Take half gallon of large green plums, wash and put in self-sealing jar. Make a pickle of one quart of water, one teaspoonful of vinegar, one of salt; boil a few minutes, pour over the plums and seal while hot. Keep until cool weather and they will be ready for use. Plum Sauce, No. 1
Take half gallon of almost green plums, wash and cover with water and boil fifteen minutes ; pour off the water, add to the plums two pounds of sugar and one teacupful of good apple vinegar. Boil for half an hour Take from the fire and flavor with one teaspoonful each of extract of cloves and ginger.
Plum Sauce, No. 2
Boil three quarts of half ripe plums fifteen minutes, rub through a colander, add one pound of sugar, one teacupful of apple vinegar, half teaspoonful each of ground cloves, mace and cinnamon ; again place on the fire and boil for half an hour. Seal while hot and keep in a cool, dark place.
Preserved Greengages
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