Plum Jam.--Take equal quantities fruit and sugar, pound the sugar, pare and cut up with a silver knife some ripe plums, remove the stones, lay the fruit in a dish, strew over them half the sugar, and leave them till the following day; then boil and skim the remainder of the sugar, add the fruit, boil it up quickly, well skimming and stirring for 20 minutes; add the blanched kernels halved, boil for 10 minutes more, and the jam will be ready to pot. Plums Preserved in Brandy.--Choose fine plums, not over ripe, prick them slightly, put them into cold water, and let them simmer gently until the water is nearly boiling. Take them out, and throw them immediately into cold water. Have ready some clarified syrup, put the plums into it, and boil gently for 20 minutes; take them off the fire, and let them remain in the syrup until the following day; then take out the plums, and put them into a wide-mouthed bottle, boil up the syrup with an equal quantity of brandy, pour this over the plums, and when cold cork them up tightly. Plums in Syrup.--Gather the fruit when full grown, and just as it begins to turn. Pick all the largest out, and save about ⅔ of the fruit; to the other third put as much water as you think will cover the whole. Let this boil, and skim well; when the fruit is boiled very soft, strain it through a coarse hair sieve, and to every qt. of liquor put 1½ lb. sugar. Boil it and skim it very well; then throw in the rest of the fruit, just give them a scald; take them off the fire, and when cold put them into bottles with wide mouths, pour the syrup over them, lay a piece of white paper over them, and cover them with oil. Be sure to take the oil well off when you use them, and do not put them in larger bottles than you think you will use at a time, because all these bottled fruits should be used when the bottles are once opened. Plums in Vinegar.--Gather the plums with the stalks, prick them with a needle, and put them, with layers of cloves and cinnamon, into glass jars. For every 4 lb. plums boil up 2 lb. sugar and 1 qt. best vinegar, and pour it warm over the plums. Next day pour off the vinegar, boil it up again, and pour over the fruit. This must be repeated a third time. Tie up with bladder. This preserve improves much by keeping. Prune Jelly.--Put ½ lb. prunes into a saucepan, with 2 oz. white sugar, a piece of lemon, a little cinnamon, and sufficient water to cover them, stew until tender; take out the stones, pass the prunes through a sieve, crack the stones, and put back the kernels into the prune pulp. Steep ½ oz. gelatine in a little cold water, add this to the prunes with a glass of red wine; boil all together. Ornament a plain line mould with almonds blanched and split, pour the jelly into the outer part, and leave it to get cold; when quite set remove the lining, turn out the jelly, and fill up the centre with ½ pint of cream whipped to a stiff froth.