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HINTS TO HOUSEKEEPERS. 79

over with a pin, make a syrup of the sugar and some
water, and when it boils, put in half of the plums; let
them do slowly till they are clear, then take them out
and put in the rest; if the syrup should be thin, let it
boil longer; do not put them in the jars till the next
day. Egg plums may be done in the same way.

Green Lemons.

Take the young lemons, cut them in half, scrape them,
and take out the pulp; cut them in such shapes as you
please, put them in a preserving kettle and cover them
with water; put in a little alum to green them, and let
them boil till they are transparent, then take them out
and drain them on a cloth; give the kettle another
cleaning, and put them in with their weight in sugar;
let them stew gently, but be careful that they do not
boil; let them do till the syrup is rich.
After they are greened they may be done on dishes,
by putting them in the sun when it is very hot.

Currants.

Make a syrup of one pint of currant juice to three
pounds of sugar; if it is brown sugar, put in the white
of an egg to clarify it; let it boil and skim it; have
three pounds of currants picked and stemmed; put them
in the syrup, and let them boil slowly, about twenty
minutes; take them up and let the syrup boil longer.

Currant Jelly.

Pick the leaves from the currants and fill your kettle
with them, put a tea-cup of water to keep them from
sticking; cover them with a plate and let them boil
slowly half an hour; take them out, and strain them
through a flannel bag; to every pint of juice put a pound
of loaf sugar; let it boil till it is a thick jelly, and put in
tumbles or jars.

Currant Syrup.

Prepare the currants as for jelly; to every pint of juice
put a pint of water and a pound of sugar; let it boil