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Plum Sweetmeats

When Damson plums are perfectly ripe, peel and divide them, taking out the stones; put them over a gentle heat to cook in their own juice; when soft rub them through a sieve, and return to the stove, adding just enough sugar to sweeten, a little cinnamon, and, when nearly done, wine in quantity to suit the taste. This is done more to keep the sweetmeats than for the flavor, as self-sealing cans are not used here , and all preserves are pasted up with the white of eggs. The common wine of the country is thin and sour and is much used in cookery. - Mrs. L. S. Williston, Heidelberg, Germany.