Mrs. Mary Ealess receipts | Page 8

them, off the Fire: They must have the Weight, or something more, of clarify'd Sugar in the Syrup: When they are very tender and clear, put to a Pound of Plums (when they are raw) a Pint of Apple-Jelly, and a Pound of fine Sugar, and boil it 'till it jellies; before your Plums are cold put them into the Jelly, but not above half the Syrup they were boil'd in, and boil them together 'till they jelly well: Put them in Pots or Glasses, with Papers close to them. You may keep some of them in Syrup, and put them in Jelly as you use them.
To make WHITE PEAR-PLUM CLEAR-CAKES.
Take a good Quantity of white Pear-Plums, as many as you think will make three Pints, with as much boiling Water as will cover them; boil them very fast, 'till they are all to Pieces; then have ready three Pints of Apple-Jelly, and put it to the Plums, boiling them very fast together; then run it thro' a Jelly-bag: To a Pint put a Pound and half of sifted Sugar; first boil the Jelly, and shake in the Sugar; let it scald on the Fire 'till it is melted; put it in Pots in the Stove; dry and turn it as other Clear-Cakes.
To make WHITE PLUM-PASTE.
Take a Pound of fine Sugar, and a Pint of Water, or more, as the Quantity you intend to make requires; set it on the Fire, let it boil, and set a Pan of Water to boil; when it boils, put in your Plums; let them just boil, and then take them out with a Ladle, as they flip their Skins off; take off the Skins, and put the Plums into the Syrup; do this as fast as you can, that they may not turn: Boil them all to Pieces; and to a Quart of Plums put a Pint of Apple-Jelly; boil them well together, and rub it thro' a Hair Sieve; to a Pint of this put a Pound and a half of sifted Sugar; let the Jelly boil before you shake the Sugar, and let it scald 'till the Sugar is well melted; skin it, put it in Pots, and dry it in the Stove.
To make RED PLUM CLEAR-CAKES.
Take white Pear-Plums, half White and half Black, or if you have no Black, one third of Damsins, and as much Water as will cover them; boil them very well; and to a Quart of the Plums put a Quart of Apple-Jelly; boil them very well together; run it thro' a Jelly-bag; to a Pint of the Jelly put a Pound and Half of Sugar; let the Jelly boil, then shake in the Sugar; let it scald, but not boil; put it thro' a thin Strainer in a broad Pan, to take off the Scum, and put it in Pots in a Stove: When it is candy'd, turn it as other Clear-Cakes: You may make it paler or redder, as you best like, with more or less black Plums.
To make RED PLUM-PASTE.
Take half white and half red Plums, as you did for the Clear-Cakes; boil them with as much Water as will cover them; then, to a Quart of Plums put a Pint of Apple-Jelly; let them boil well together; rub it thro' an Hair Sieve; to a Pint of Jelly put in a Pound and half of Sugar; boil the Jelly, and shake in the Sugar; let it scald 'till the Sugar is melted, skin it well, and fill in Pots; dry it as other Cakes: You may put some of this in Plates, and make Fruit-Jambals.
To dry PLUMS like the FRENCH PLUMS, with Stones in them.
When you have laid out all your Plums that are to be stopt, put white Pear-Plums, or any large black Plums, in an Earthen Pot, and make your Plum-Syrup almost scalding hot; put it to the Plums, and scald the Syrup every Day, 'till the Plums are tender and red; then lay them on Sieves, and dry them in an Oven, turning them every Day 'till they are dry; then lay them between Papers, and keep them in a dry Place.
To dry PEACHES.
Stone the largest white Newington Peaches, and pare them, and have ready a Pan over the Fire with boiling Water; put in the Peaches, and let them boil 'till they are tender; then lay them on a Sieve to drain out all the Water; weigh them, and lay them in the Pan you boil them in, and cover them with their Weight in Sugar; let them lye two or three Hours; then boil them 'till they are clear, and the Syrup pretty thick; set them by cover'd, with a Paper close to them; the next Day scald them very well, setting them off the Fire and