n be made from these
plums, if you take equal weight of fruit and sugar. Take a clear stone jar
and fill it with the fruit and sugar. First a layer of fine granulated
sugar, then the plums and so on until the jar is filled. Cover them and
set the jar in a kettle of water over the fire. Let them stand in the
boiling water all day, filling up the kettle as the water boils away. If
at any time they seem likely to ferment, repeat this process. Any
housewife trying this recipe will be greatly pleased with the results.

25. Spiced Grapes.--Select five pounds of nice grapes, pulp them, and boil
until tender. After the pulps are thoroughly cooked, strain through a
sieve, then add to it three pounds of sugar, two teaspoonfuls of cinnamon
and allspice, and half teaspoonful of cloves. Add enough vinegar and
spices to suit the taste. Boil thoroughly and cool. This is very nice.

[CANNING, PICKLING AND PRESERVING 845]

26. Spiced Peaches.--Take five pounds of peaches, wipe them thoroughly and
boil until tender in one quart of vinegar and two pounds of brown sugar.
When done remove them from the liquid, and add one ounce each of cinnamon,
cloves and mace. Boil the liquid for some time after the spices have been
added, then place the fruit in jars and pour this over them.

27. Pear Chips.--Ten pounds of pears sliced thin, seven pounds of sugar,
four lemons boiled soft; press out the juice and pulp; chop the peel very
fine. Boil the fruit and sugar together until soft, then add the lemon, a
half pound green ginger root scraped and cut into small pieces. Let the
above mixture boil until quite thick. This can be placed in jelly glasses,
and will keep nicely. This is an excellent recipe.

JAMS AND JELLIES.

1. Crab Apple Jelly.--Select nice ripe apples, wash and cut out any
imperfections; place on the stove and cover with water, cook slowly until
soft enough to strain, then take them off and drain through a jelly bag.
To every four pints of juice use three pints of sugar; heat the sugar very
warm in the oven. Boil the juice fourteen minutes, stir in warm sugar, and
boil altogether three to five minutes, then turn into moulds or jelly
glasses.

2. Apple Jelly.--After you have selected nice tart, juicy apples of good
flavor, pare them, core and quarter, then put them with the skins and
cores, in a jar in a slow oven. When they are quite soft, strain all
through a coarse muslin bag, pressing hard to extract all the flavor of