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MISCELLANEOUS
VALUABLE
F^ECEIPTS.
C5
be
placed
over
a
quick
fire,
and,
when
at
boiling-
point,
the
Hour
should
be
added,
being
previously
stirred
up
in
cold
milk.
As
soon
as
thoroughly
scalded,
add
the
sugar,
spice,
and
salt.
It
may
be
baked
either
in
cups
or
crust.
This
is
an
excellent
dish,
and
deservedly
prized
by
every
one
who
has
tried
it.
No.
117,
Hoio
to
keep
Preserves
or
Jellies.
It
is
said
tliat
to
set
neAvly-made
preserves
for
several
days
open
in
the
sun,
is
one
of
the
best
methods
of
making
them.
keep
through
the
sum-
mer
unfermeuted.
It
is
worth
trying.
No.
118.
To
preserve
Plums
an
elegant
green.
Take
8
pounds
double-refined
sugar.
8
pounds
of
the
fruit
prepared.
Take
the
plums
whilst
a
pin
will
pass
through
them,
set
them,
covered
with
w^ater
in
which
a
little
alum
has
been
dissolved,
in
a
brass
kettle
on
a
hot
hearth,
to
coddle.
If
necessary,
change
the
w^ater;
they
must
be
a
beautiful
grass-green
;
then,
if
you
prefer,
peel
them
and
coddle
again
;
take
8
pounds
of
this
fruit
to
the,
above
sugar
after
it
has
been
dissolved
in 1
quart of
water
and
nicely
skimmed.
Then
set
the
whole
on
the
fire,
to
boil,
until
clear,
slowly
skimming
them
often,
and
they
will
be
very-
grce»
;
put
them
up
in
glasses
for
use.
X