Preparation: Mirabelles are the small, round, yellow plums; they must be firm and sound when preserved. Rub them with a cloth and prick them with a needle a few times. Boil sugar and water 5 minutes, skim, add the plums, boil a few minutes and put into the jars. Boil down the syrup and pour it over the plums hot. Treat the jars as in No. 1 and store in a cool, dry place. No. 16—MIRABELLE PLUMS, No. 2. 1 lb. of Mirabelle Plums ¾ lb. of sugar ¼ cup of water Brandy paper Preparation: Treat the plums as before. After they have been rubbed with a cloth and pricked, fill a jar half full. Boil the sugar and water 10 minutes and pour over the plums hot. Close the jars, but not tightly, then place into a boiler with water to boil 2 hours. After that time take out the jars, close them tightly and treat them as in No. 1. Remarks: Put a piece of brandy paper inside before closing them up tightly. No. 17—PLUMS. 1 lb. of plums ¾ lb. of sugar ¼ cup of water Preparation: Wipe the plums with a cloth. Boil the sugar and water for 5 minutes, skim and add the plums. Let them boil up a few times; as soon as they begin to crack, skim and put them carefully into the jars. Boil the syrup down and fill into the cans hot. Then close the jars tightly and treat them as in No. 1. No. 18—PEELED PLUMS. 1 lb. of plums ¾ lb. of sugar 1 small stick of cinnamon 1 tbsp. of wine vinegar ¼ cup of water Preparation: Put the large, blue plums into hot water for a minute and skin them. With a sharp knife make a slit into the side of each plum and take out the stone; place them into the jars in layers. Boil the sugar and water with cinnamon and vinegar for 5 minutes, skim and pour it hot over the plums. Close the jars and boil them in a boiler for 45 minutes. Then take them out, close them tightly and treat the jars as in No. 1. Remarks: Plums must be prepared quickly, as they will easily turn brown. To avoid this, one may sprinkle some of the sugar over as soon as they are skinned. No. 19—PLUMS IN RED WINE. 1 lb. of plums ½ lb. of sugar ½ cup of red wine ¼ cup of wine vinegar 1 clove 1 small stick of cinnamon Preparation: Wipe the ripe, blue plums with a cloth. Boil the sugar, red wine, vinegar, cloves and cinnamon 5 minutes, skim, add the plums and boil a few minutes. Take them out as soon as the skins begin to crack and put them into the jars. Boil down the syrup and fill it hot into the jars. Close the jars tightly and treat them as in No. 1. No. 20—PICKLED PLUMS. 3 lbs. of plums 1 lb. of sugar ½ pt. of vinegar Several small sticks of cinnamon 6 cloves