m in the syrup; let them cook until they lose
their color a little and the skins begin to break; then lift them out
with a perforated skimmer and place them singly in a large dish to
cool; then put another layer of plums in the syrup and let them cook
and cool in the same manner, until the whole are done; as they cool,
carefully replace the broken skins so as not to spoil the appearance
of the plums; when the last layer is finished, return the first to the
kettle, and boil until transparent; do the same with each layer; while
the latest cooked are cooling, place the first in glass jars; when all
are done, pour the hot syrup over them; when they are cold, close as
usual; the jelly should be of the color and consistency of rich wine
jelly.

PRESERVED PEACHES.

Peaches for preserving may be ripe but not soft; cut them in halves,
take out the stones and pare them neatly; take as many pounds of white
sugar as of fruit, put to each pound of sugar a teacupful of water;
stir it until it is dissolved; set it over a moderate fire; when it is
boiling hot, put in the peaches; let them boil gently until a pure,
clear, uniform color; turn those at the bottom to the top carefully
with a skimmer several times; do not hurry them. When they are clear,
take each half up with a spoon and spread them on flat dishes to
become cold. When all are done, let the syrup boil until it is quite
thick; pour it into a large pitcher and let it set to cool and settle.
When the peaches are cold put them carefully into jars and pour the
syrup over them, leaving any sediment which has settled at the bottom,
or strain the syrup. Some of the kernels from the peach-stones may be
put in with the peaches while boiling. Let them remain open one night,
then cover.

In like manner quince, plum, apricot, apple, cherry, greengage and
other fruit preserves are made; in every case fine large fruit should
be taken, free from imperfections, and the slightest bruises or other
fault should be removed.

PRESERVED GREEN TOMATOES.

Take one peck of green tomatoes. Slice six fresh lemons without
removing the skins, but taking out the seeds; put to this quantity six
pounds of sugar, common white, and boil until transparent and the
syrup thick. Ginger root may be added, if liked.

PRESERVED APPLES. (Whole.)

Peel and core large firm apples (pippins are best). Throw them into
water as you pare them. Boil the parings in water for fifteen minutes,
allowing a pint t