PLUM PRESERVES

Allow to every pound of fruit a pound of sugar ; put into stone jars alternate layers of fruit and sugar, and place the jars in a moderately warm oven. Let them remain until the oven is cool. If prepared at tea time let them remain until morning ; then strain the juice from the plums, boil and clarify it. Remove the fruit carefully to glass or china jars ; pour over the hot syrup and carefully cover with ^gg, tissue paper, or thick white paper, or bladder tied closely down. Or preserve same as peaches.