like: it
must be well stirred all the time, or it will be liable to burn and
stick to the pan, which will cause the jam to have a very disagreeable
flavour. When the jam looks firm, and the juice appears to set, it is
done. Then take it off the fire, put into pots, cover it down, when
quite cold, with oiled and egged papers, the same as in recipe No. 1530,
and store it away in a dry place.

_Time_.--1 hour after the jam simmers all over.

_Average cost_, from 6d. to 8d. per lb. pot.

_Sufficient_.--1-1/2 pint of damsons for a lb. pot.

_Seasonable_.--Make this in September or October.

A VERY NICE PRESERVE OF DAMSONS.

1539. INGREDIENTS.--To every quart of damsons allow 1/2 lb. of loaf
sugar.

_Mode_.--Put the damsons (which should be picked from the stalks and
quite free from blemishes) into a jar, with pounded sugar sprinkled
amongst them in the above proportion; tie the jar closely down, set it
in a saucepan of cold water; bring it gradually to boil, and simmer
gently until the damsons are soft, without being broken. Let them stand
till cold; then strain the juice from them, boil it up well, strain it
through a jelly-bag, and pour it over the fruit. Let it cool, cover with
oiled papers, and the jars with tissue-paper brushed over on both sides
with the white of an egg, and store away in a dry cool place.

_Time_.--About 3/4 hour to simmer the fruit after the water boils; 1/4
hour to boil the juice.

_Seasonable_.--Make this in September or October.

TO PRESERVE DAMSONS, OR ANY KIND OF PLUMS.

(_Useful in Winter_.)

1540. INGREDIENTS.--Damsons or plums; boiling water.

_Mode_.--Pick the fruit into clean dry stone jars, taking care to leave
out all that are broken or blemished. When full, pour boiling water on
the plums, until it stands one inch above the fruit; cut a piece of
paper to fit the inside of the jar, over which pour melted mutton-suet;
cover down with brown paper, and keep the jars in a dry cool place. When
used, the suet should be removed, the water poured off, and the jelly at
the bottom of the jar used and mixed with the fruit.

_Seasonable_ in September and October.

COMPOTE OF GREEN FIGS.

[Illustration: COMPOTE OF FIGS.]

1541. INGREDIENTS.--1 pint of syrup No. 1512, 1-1/2 pint of green figs,
the rind of 1/2 lemon.

_Mode_.--Make a syrup by recipe No. 1512, boiling with it the
lemon-rind, and carefully remove all the scum as it rises. Put in the
figs, and simmer them very