TO DRY PLUMS

Take the large yellow Mogul or greengage plums, and choose fine ones; put them into a flat pan, first pricking them well with a fine needle; fill the pan with water, and put it on a very slow fire ; take care that the skin does not come off. When they are tender, take them up, and to every pound of fruit put a pound of sugar ; strew a little at the bottom of a large flat pan, put your plums in singly, in rows, with sugar over each, and cover them with the remainder of the sugar. Put them into the oven all night ; increase the heat the next day ; let them cool, and again put them into a cool oven, turning them every day. Repeat this for four days ; then drain them from the syrup, and put them on plates to dry before the fire, or in the sun.