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Green Gages Stewed

1 pound of green gages 6 ounces sugar 1/4 pint water Put the green gages in a stewpan, and pour over them sufficient water to cover them, and let them boil up quickly, and continue boiling for a minute. Now turn them carefully in a colander, and as soon as they are cool enough to touch, remove the skins; they will come off quite easily. Make a syrup with the sugar and water, but do not let it boil after the sugar is melted. As each green gage has the skin removed drop it into the syrup. Bring them to boiling point, but do not let them boil; they must simmer very gently for an hour. If they are carefully done they will be unbroken when they are cooked. All plums are much better by having the skins removed, as most of the acid which disagrees with many people is in the skins.