1379. Green-Gages

Weigh a pound of sugar to a pound of fruit; the largest when they begin to get soft are the best; split them and take out the kernels and stew them in part of the sugar, take out the kernels from the shells and blanch them; the next day strain off the syrup and boil it with the remaining sugar about ten minutes; skim it and add the fruit and kernels, skim it until clear, put it into small pots with syrup and kernels.

1380. Green-Gages In Brandt

Take some preserved greengages, and drain all the syrup from them; put them into a jar, and to every pint of brandy add two ounces and a half of sugar; when the sugar is melted pour it over the green-gages; then cover them very close with bladder and leather, and keep the jar filled with brandy.

1381. How To Candy Green-Gages

When finished in the syrup (see "Green-gages, to preserve") put a layer into a new sieve, and dip it suddenly into hot water to take off the syrup that hangs about it; then put it on a napkin before the fire to drain, and then do some more on the sieve. Have ready some sifted double-refined sugar, sift this over every part of the fruit till it is perfectly white, set it on the shallow end of the sieve, in a slightly hot oven, and turn it two or three times; it must not be cold till dry, watch it carefully.

1382. Compote Of Green-Gages

Pick the green-gages with a pin, and set them on the fire in a pan of cold water till they are slightly soft; take them off and let them cool in the same water; now take the highest degree of clarified sugar, put your green-gages into it, and set them on a very slow fire to make them exude their water and turn green; during this last operation, cover your pan with a tin plate to prevent the escape of steam; after which take them out and dress them in four dishes.

1383. Dried Green-Gages

Take preserved green-gages, put them over the fire to warm, drain all the syrup from them, put them on sieves and into the stove, change them every day, and turn them or they will stick; let them remain in the stove for three days, then put them into papered boxes with a sheet of paper between each layer of fruit.

1384. Green-Gage Jam

Take some ripe green-gages, rub them through a large hair sieve, put them into a preserving-pan, add a pound of sifted sugar to each pound of pulp; then boil it to a proper thickness, skim it clean, and put it into small pots.