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Greengages, with Cream

Put two dozen sound ripe greengages in a stewpan with ten ounces of loaf sugar and half a pint of water. Put the pan on the fire with the lid on, and when the sugar is melted, simmer slowly for ten minutes, shaking the pan gently two or three times. Lift out the greengages one by one, so as to avoid breaking them, and put them into a glass dish. Strain the syrup, rinse and wipe the pan, pour the liquid back again, put on the fire, and boil until it is reduced to about half. Skim well, add a drop or two of spinach-juice to give the syrup a good colour; let it cool a little and pour it over the fruit. Whip stiffly a pint of good cream, and serve it separately in custard cups. Probable cost, 2s. 3d.