=Purple Plums, No. 2.=—Take an equal weight of fruit and nice brown sugar. Take a clean stone jar, put in a layer of fruit and a layer of sugar till all is in. Cover them tightly with dough, or other tight cover, and put them in a brick oven after you have baked in it. If you bake in the morning, put the plums in the oven at evening, and let them remain till the next morning. When you bake again, set them in the oven as before. Uncover them and stir them carefully with a spoon, and so as not to break them. Set them in the oven thus _the third_ time, and they will be sufficiently cooked. =White or Green Plums.=—Put each one into boiling water and rub off the skin. Allow a pound of fruit to a pound of sugar. Make a sirup of sugar and water. Boil the fruit in the sirup until clear—about twenty minutes. Let the sirup be cold before you pour it over the fruit. They can be preserved without taking off the skins by pricking them. Some of the kernels of the stones boiled in give a pleasant flavor. =Citron Melons.=—Two fresh lemons to a pound of melon. Let the sugar be equal in weight to the lemon and melon. Take out the pulp of the melon and cut it in thin slices, and boil it in fair water till tender. Take it out and boil the lemon in the same water about twenty minutes. Take out the lemon, add the sugar, and, if necessary, a little more water. Let it boil. When clear, add the melon and let it boil a few minutes. =Strawberries.=—Look over them with care. Weigh a pound of sugar to each pound of fruit. Put a layer of fruit on the bottom of the preserving-kettle, then a layer of sugar, and so on till all is in the pan. Boil them about fifteen minutes. Put them in bottles, hot, and seal them. Then put them in a box and fill it in with dry sand. The flavor of the fruit is preserved more perfectly by simply packing the fruit and sugar in alternate layers, and sealing the jar, without cooking; but the preserves do not look so well. =Blackberry Jam.=—Allow three quarters of a pound of brown sugar to a pound of fruit. Boil the fruit half an hour, then add the sugar and boil all together ten minutes. =To preserve Currants to eat with Meat.=—Strip them from the stem. Boil them an hour, and then to a pound of the fruit add a pound of brown sugar. Boil all together fifteen or twenty minutes. =Cherries.=—Take out the stones. To a pound of fruit allow a pound of sugar. Put a layer of fruit on the bottom of the preserving-kettle, then a layer of sugar, and continue thus till all are put in. Boil till clear. Put them in bottles hot and seal them. Keep them in dry sand. =Currants.=—Strip them from the stems. Allow a pound of sugar to a pound of currants. Boil them together ten minutes. Take them from the sirup and let the sirup boil twenty minutes, and pour it on the fruit. Put them in small jars or tumblers, and let them stand in the sun a few days.