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French Plums, Stewed

Put into a clean stewpan enough water to cover a pound and a half of French plums, stew them for an hour, then strain and boil the water, three-quarters of a pint, with half a pound of sugar. When it has boiled, and been well skimmed, and is quite clear, add the rind and juice of a lemon with the plums, and simmer very gently. A glass of port wine will improve the flavour and appearance of the fruit, and may be added at the same time with the plums. Serve in a glass dish. Time to stew, one hour or more, according to the quality; to simmer, one hour and a half. Probable cost of plums, 1s. per pound. Sufficient for a large dish.