To Dry Imperatrice Plums

• To each pound of plums, 8 ounces pounded sugar: baked in cool oven 4 or 5 hours, or steamed 3 hours.

Put them into jars, or wide-necked bottles, with half a pound of good sugar, rolled or pounded, to twice the weight of fruit; set them into a very cool oven for four or five hours; or, if more convenient, place them, with a