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1
1036
Enquire within upon everything
·
Robert Kemp Philp
589
1638.
Preserved
Plums
(1).
Cut
your
plums
in
half
(they
must
not
be
quite
ripe),
and
take
out
the
stones.
Weigh
the
plums,
and
allow
a
pound
of
loaf
sugar
to
a
pound
of
fruit.
Crack
the
stones,
take
out
the
kernels,
and
break
them
in
pieces.
Boil
the
plurns
and
kernels
very
slowly
for
about
fifteen
minutes,
in
as
little
water
as
possible.
Then
spread
them
on
a
large
dish
to
cool,
and
strain
the
liquor.
Next
day
add
your
syrup,
and
boil
for
fifteen
minutes.
Put
into
jars,
pour
the
juice
over
when
warm,
and
tie
up
with
bladder
when
cold,
with
paper
dipped
in
brandy
over
the
preserve.
1639.
Preserved
Plums
(2).
Another
Way.--Plums
for
common
use
are
very
good
done
in
treacle.
Put
your
plums
into
an
earthen
vessel
that
holds
a
gallon,
having
first
slit
each
plum
with
a
knife.
To
three
quarts
of
plums
put
a
pint
of
treacle.
Cover
them
over,
and
set
them
on
hot
coals
in
the
chimney
corner.
Let
them
stew
for
twelve
hours
or
more,
occasionally
stirring,
and
next
day
put
them
up
in
jars.
Done
in
this
manner,
they
will
keep
till
the
next
spring.
1640.
To
Preserve
Lemons,
Whole,
for
Dessert.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
