up is boiling, having previously removed the
stalks and stones from the fruit. Boil gently for 1/4 hour, or until the
fruit is tender; but take care not to let it break, as the appearance of
the dish would be spoiled were the fruit reduced to a pulp. Take the
greengages carefully out, place them on a glass dish, boil the syrup for
another 5 minutes, let it cool a little, pour over the fruit, and, when
cold, it will be ready for use.

_Time_.--1/4 hour to simmer the fruit, 5 minutes the syrup.

_Average cost_, in full season, 10d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in July, August, and September.

GREENGAGE JAM.

1552. INGREDIENTS.--To every lb. of fruit, weighed before being stoned,
allow 3/4 lb. of lump sugar.

_Mode_.--Divide the greengages, take out the stones, and put them into a
preserving-pan. Bring the fruit to a boil, then add the sugar, and keep
stirring it over a gentle fire until it is melted. Remove all the scum
as it rises, and, just before the jam is done, boil it rapidly for 5
minutes. To ascertain when it is sufficiently boiled, pour a little on a
plate, and if the syrup thickens and appears firm, it is done. Have
ready half the kernels blanched; put them into the jam, give them one
boil, and pour the preserve into pots. When cold, cover down with oiled
papers, and, over these, tissue-paper brushed over on both sides with
the white of an egg.

_Time_.--3/4 hour after the sugar is added.

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

_Sufficient._--Allow about 1-1/2 pint of fruit for every lb. pot of jam.

_Seasonable_.--Make this in August or September.

TO PRESERVE AND DRY GREENGAGES.

1553. INGREDIENTS.--To every lb. of sugar allow 1 lb. of fruit, 1/4 pint
of water.

_Mode_.--For this purpose, the fruit must be used before it is quite
ripe, and part of the stalk must be left on. Weigh the fruit, rejecting
all that is in the least degree blemished, and put it into a lined
saucepan with the sugar and water, which should have been previously
boiled together to a rich syrup. Boil the fruit in this for 10 minutes,
remove it from the fire, and drain the greengages. The next day, boil up
the syrup and put in the fruit again, and let it simmer for 3 minutes,
and drain the syrup away. Continue this process for 5 or 6 days, and the
last time place the greengages, when drained, on a hair sieve, and put
them in an oven or warm spot to dry; keep them in a box, with paper
between e