will
make three Pints, with as much boiling Water as will cover them;
boil them very fast, 'till they are all to Pieces; then have ready
three Pints of Apple-Jelly, and put it to the Plums, boiling them
very fast together; then run it thro' a Jelly-bag: To a Pint put a
Pound and half of sifted Sugar; first boil the Jelly, and shake in
the Sugar; let it scald on the Fire 'till it is melted; put it in
Pots in the Stove; dry and turn it as other Clear-Cakes.

_To make WHITE PLUM-PASTE._

Take a Pound of fine Sugar, and a Pint of Water, or more, as the
Quantity you intend to make requires; set it on the Fire, let it
boil, and set a Pan of Water to boil; when it boils, put in your
Plums; let them just boil, and then take them out with a Ladle, as
they flip their Skins off; take off the Skins, and put the Plums
into the Syrup; do this as fast as you can, that they may not turn:
Boil them all to Pieces; and to a Quart of Plums put a Pint of
Apple-Jelly; boil them well together, and rub it thro' a Hair Sieve;
to a Pint of this put a Pound and a half of sifted Sugar; let the
Jelly boil before you shake the Sugar, and let it scald 'till the
Sugar is well melted; skin it, put it in Pots, and dry it in the
Stove.

_To make RED PLUM CLEAR-CAKES._

Take white Pear-Plums, half White and half Black, or if you have no
Black, one third of Damsins, and as much Water as will cover them;
boil them very well; and to a Quart of the Plums put a Quart of
Apple-Jelly; boil them very well together; run it thro' a Jelly-bag;
to a Pint of the Jelly put a Pound and Half of Sugar; let the Jelly
boil, then shake in the Sugar; let it scald, but not boil; put it
thro' a thin Strainer in a broad Pan, to take off the Scum, and put
it in Pots in a Stove: When it is candy'd, turn it as other
Clear-Cakes: You may make it paler or redder, as you best like, with
more or less black Plums.

_To make RED PLUM-PASTE._

Take half white and half red Plums, as you did for the Clear-Cakes;
boil them with as much Water as will cover them; then, to a Quart of
Plums put a Pint of Apple-Jelly; let them boil well together; rub it
thro' an Hair Sieve; to a Pint of Jelly put in a Pound and half of
Sugar; boil the Jelly, and shake in the Sugar; let it scald 'till
the Sugar is melted, skin it well, and fill in Pots; dry it as other
Cakes: You may put some of this in Plates, and make Fruit-Jambals.

_To dry PLUMS like the FRENCH PLUMS, with Stones in them._