Cassell's dictionary of cookery

— Proceed exactly as in the last recipe, with the exception of removing the stones before putting the fruit into the sjTup. Boil the fruit for three days — eight minutes each day — and be careful to skim the syrup well, both before and after the fruit is put in. Blanch and slice a quarter of the kernels on the last day, and put them into the pan. Put the plums into jars, cover them with the hot syrup, and tie them down securely in the usual way. A pound of fruit is enough for a pound jar. Green Icing. — Take a handful of young spinach-leaves, wash them thoroughly, and put them, when wet, into a mortar, and bruise them until the juice can be squeezed out. Whisk the white of a fresh egg to a firm froth ; add, gradually, a quarter of a pound of sifted loaf sugar, and the juice of half a lemon, with as much of the spinach- juice as will color the icing sufficiently. Beat it well, one way, for half an hour, and add a little more sugar, if necessary. vSj^read it smoothly, and dry in a cool oven. Probable cost, 3d. Green Indian Corn, or Maize, To Boil. — Take a pint of com before it is quite ripe, trim away the husks, and boil quickly, until sufficiently cooked, which will be in about half an hour. Drain, serve on a toast, and send to table as a vegetable, with melted butter, in a tureen. A slice of butter, and a little pepper and salt may be added, if liked. Sufficient for three or four persons. Greening for Soups. — Wash a handful of young spinach-leaves, pound them in a mortar, put the bruised leaves into muslin, and squeeze out as much juice as is required. The soup may be heated, but must not be brought to the boiling point after the juice is added, or the green will be converted into a dirty yellow. Green Mint Sauce.— Take some young freshly-gathered leaves of mint, wash and drain them, and chop them as fine as possible. Mix a dessert-spoonful of pounded sugar with a table- spoonful of chopped mint. Leave it for an hour ; then add two table-spoonfuls of good vinegar. Some persons put two parts of mint with one of parsley. If time is a consideration, the vinegar may be added at once, but the flavour will not be so good. Probable cost, 2d. Sufficient for three or four persons. Green Mint Vinegar. — Take some young freshly - gathered mint, pick off the leaves, chop them slightly, and fill wide-necked bottles with them. Pour over them some good French vinegar, and let them infuse for two months or more. Strain through muslin into small bottles, cork securely, and put aside for use. Green Orange Plurn Preserve.— Take the fruit before it is ripe, but let it be fully grown. Weigh the plums, and allow three-quarters of a pound of sugar to every pound of fruit. Draw a darning-needle through each plum and make a slit in it, then put the plums into a preserving-pan; stir them constantly, to prevent burning, until the juice flows freely. Take out the stones as they rise to the surface, and, when the plmns are boiled to a pulp, add the sugar, and boil quickly for half an hour. Blanch and pound a quarter of the kernels, and stir them into the jam a few minutes before it is taken from the fire. Put it into jars, place tissue-paper, dipped in oil, upon the jam, and cover the jar with paper dipped in gum-water. Probable cost, 8d. per pound. Sufficient, a pint and a half of fruit to a pound of jam.