Page:Mrs Beeton's Book of Household Management.djvu/1296

1154 into a stewpan with sufficient water to cover them, and simmer them gently for ½ an hour. Strain, return to the stewpan, add the sliced pines, sugar to taste, and simmer gently for about ½ an hour, skimming occasionally meanwhile. Pines thus preserved will keep but a very short time.

Time.—About 1¼ hours. Average Cost, from 2s. each.

Ingredients.—Plums, sugar.

Method.—To each lb. of fruit allow from 12 to 16 ozs. of sugar, according to the degree of sweetness required, and the amount of acidity contained in the plums. Divide the plums, take out the stones, or, if preferred, cut them across, and remove the stones as they rise in the pan. Pile the fruit on a large dish with the sugar spread thickly between each layer, allow them to remain thus until the following day, then put the whole into a preserving-pan, and heat slowly by the side of the fire, stirring occasionally meanwhile. Boil gently until the jam sets quickly when tested on a cold plate, then turn it into pots, cover closely, and keep it in a cool, dry place.

Time.—Altogether, 26 hours. Average Cost, 3d. to 6d. per lb.

Ingredients.—To each lb. of plums allow 1 lb. of loaf sugar and ½ a pint of water.

Method.—Put the water and sugar into a preserving-pan, and boil to a thin syrup. Remove the stalks from the plums, prick them slightly to prevent them breaking, pour over them the prepared syrup, and allow them to remain thus for 2 days. Turn the whole into a preserving-pan, boil very gently until the plums are tender, then lift them carefully into pots. Boil the syrup to the "large thread" degree, pour it over the plums, cover closely, and store them in a cool, dry place.

Time.—Altogether, 2 days. Average Cost, 3d. to 6d. per lb.

Ingredients.—An equal weight of plums and loaf sugar.

Method.—Put half the sugar into a preserving-pan with the addition of ½ a pint of cold water to each lb. of sugar, and boil to a thin syrup. Divide the plums, remove the stones, and put the fruit into the