The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-09-07
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/: The HOUSEHOLD |:
HINTS ABOUT PLUMs.
PuddinEs, Pies, Jams, and IA Soup to
Be Made With This Fruit.
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Be Made With This Fruit.
The markets are displaying fine
plums in many varieties. Plums make
a desirable sweetmeat, as well as many
ether excellent dishes. Here are a few
hints:
In localities where plums are plenty
q favorite way of serving this fruit
is to peel them, cut them into halves,
and remove the pits. Serve them in
glass dishes with powdered sugar,
sherry, and whipped cream. Another
way of serving plums is to frost the
edge and sides of a loaf of cake, leav-
ing a wall an inch and a half all the
way around. Fill this cake box with
the prepared plums, sprinkle them with
powdered sugar, and heap whipped
cream over the top.
To make plum jam for meats. For
three pounds of plums allow one and
one-half cups of sugar and three-quar-
tiers of an ounce each of cloves, mace,
cinnamon and allSpice. Put the sugar
over the pitted plums in a preserving
kettle, cover and let them remain over
night. In the morning put the kettle
over the fire. Add the spices tied in a
cheese cloth bag and cook very slow
ly until there is a thick jam. Put it
into jelly glasses, and when cold it
should turn out and keep in shape like
jelly
An old-fashioned recipe is for blue
plum cheese. Fill a large earthen bowl
with plumS, stand the bowl over the
fire in pan of water and let the water
boil, replenishing it as it evaporates,
until the plums have become soft.
Then rub the pulp through coarse
sieve, rejecting the skins and pits.
To a pint of pulp add half a pound of
cut sugar and cook in porcelain
lined kettle very slowly until 1t is a
thick mass. Crack the plum pits and
remove the meats, blanch and add
them to the cooking mixture When 1t
is as thick as desired turn it into
glasses and when cold cover.
A plum pudding is made thus: Cut
the fruit into halves and remove the
pits, having enough to little more
than half fill a pudding dish. Sprinkle
the fruit with sugar and add two table
spConfuls of sherry or port wine. Put
the dish into the oven, cover, and cook
fifteen minutes. Make a batter by STIR
ring together one cup of sugar, two
tablespoonful Of melted butter, and
one beaten egg. Add two cups of flour,
with two teaSpoonfuls of baking pow
der Meanwhile remove and let the
dish get cool before pouring the batter
over the fruit. Bake in a quick oven
and serve with rich sauce.
In making plum pie the paste
should be rolled very thin. Pit the fruit
and fill the lined plate. heaping it..
Dredge lightly with flour and sprinkle
with sugar. Cover with the pie-crust,
making large vents to allow the steam
to escape. A plum pie should bake
slowly.
To make spiced plums, damsons are
the best veariety to use. For seven
pounds of plums take three and one
half pounds of brown sugar, one pint
of vinegar, and one ounce each of cloves,
allSpice, and mace, and two ounces of
cinnamon, putting the spices into a
muslin bag. Place the ingredients in
preserving kettle and cook slowly un-
til the juice is a thick syrup when
cold. This is a delicious relish to serve
with meats or poultry.
To make plum sponge: Soak half a
box of gelatine in one cup of cold
water Beat the yolks of three eggs
with generous cup of sugar. Pour
half pint of boiling water over this
soaked Selatine and add to the egg
mixture. Put the whole over the fire
and stir until the eggs begin to thick
en-, but do not let it boil. Meanwhile
- have ready a large cupful of plums
peeled and cut into halves, with the
pits removed. Pour the hot mixture
over them, stir together, flavor with
Sherry, ana let the dish stand until
cold. Beat the whites of the eggs to a
stiff froth, and when the jelly begins
to set beat until it is light and spongy
and will just pour. Turn into a mould
and when set serve with whipped
cream.
The following is German recipe
for plum soup, and is said to be good:
Cover several dozen large purple plums
with boiling water; let them stand a
few moments and turn the water off.
Peel the plums and lay them in stew
pan. Sprinkle over them two table
spoonfuls of sugar and the grated peel
OF half lemon. Moisten with a little
White wine and pour over the whole
one pint of water. Boil until they are
soft and press through a PURGE sieve.
Put into china tureen. Make a thin
syrup of one cup of sugar and one cup
of water. Peel two dozen plums, cut in
halves. and drop them into the hot
syrup. Cook five minutes, add a cup
of wine, and pour the whole mixture
into the tureen. Put this soup where
1t will become ice cold, and serve with
zwiebach.