The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-08-29
A PROSPECT IN PLUMs.

SPICIED PLUMS VERY EASYO
These are always prime favorites and
as little time or labor need be given for
preparing them. there should be q. gem
erouS supply. For four pounds of fruit
make q strup with a quart, of cider vim
egar, live pounds Of sugar, two ounces
OF stick cinnamon. one of whole cloves
and the yellow rind of TWO large lem
ons, boil for five minutes and Dour hot
over the DlunS (Which must be ripe),
and carefully wiped. but the stems not
removed. Cover closely, as tine not vine
gar softens the plurns. When cool they
are ready for use, and will keep any
length of time if the lar is stopped with
white cotton When stewing for pre-
serving or table use. add half a pint of
water and the same of granulated sugar
for each quart of ripe pIums. and cook
carefully in a broad porcelain lined
sauce pan until tender. Each plum must
be pricked in two or three places with
q large needle; this is necessary. even
With ddmSonS- II the plumS are not
sweet and ripe. they will require more
sugar.
PLUM PUFFSs
PIurns are among the few fruits that
retain flavor where corked. If, when
ripe. they are scalded the peel win come
off easily, and they may then be cut in
small pieces and treated like cherries
Care must be taken not to let the plums
stand in the hot water; it may be
poured off in half q. minute. as the skin
softenS at once. For a delicious puff,
sift a clint of -four with half a. small
teasDoonful of salt and one of baking
powder. Beat four eggs separately. add
to the well beaten yoll1s cup of sweet
milk. and with this stir the -four to a.
smooth batter: at the last stir In the
sisiffened whites. put a, tablespoonful Of
this in a creased cup, than a. table
spoonful of the pluTns (the juice must
not be wasted when cJtbing). and then
the batter again. Steam for half an
hour. turn out and eat with stewed
plums. we'll sweetened, as sauce.
PLUM SAUCE.
Damsons make a rich. frugty sauce. il
the stones are removed; they may be
Simmered after the first Juice has been
strained off (nOt too dry) and pint Of
sugar to each pint of fruit added. and
all we'll stirred. This will make a firm
cheese or jam to spread on bread and
butter. For extra" fine sauce stir a
pound of stoned damsons into a sauce
pan in which has been blended a small
tablespoon of -four. a large one of but
ter an da, pint of boiling water add four
whole cloves and stew carefully until
| the dansons are tender. when all is to
| be pressed through a sieve until moth
| ing remains but dry skins. At the last
| stir in the Juice of half a. lemon, sugar
| to taste. and the whites of two eggs
| we'll stiffened- A light baked batter pud-
| ding or Duffs of any sort are delicious
| with this sauce.
PLUM JELLY.
Pour boiling water over a quart of
plums. let them stand long enough TO
soften the skins. but not to break them
open: pour off the water. and when cool
peel and remove stones. taking care to
save all the juice. Soak half a box of
gelatine in a cup of cold water. Stew
the plum until tender, after adding q
cup of water: sweeten to taste; then
stir the whole, while not. into the gela-
tine Serve with whipped cream. The
dark plum. with rich red juice, is the
best for this Jelly. If green cages are
used a. little grated yellow lemon peel
should be added: these make q pretty
amber colored Jelly. but are not as
highly favored as the dark Dlum5.
When peaches are very ripe they may
be sliced and allowed to stand. sprink-
led with sugar until sweetened and
softened. and may then be jellied the
same as the plums, but, as they are
net as Juicy water. which has had yell
low orange or lemon peel boiled IN It,
must be used. as there should be a
quart of LIQUID. or the jelly viii be too
stiff Lemon Juice or wine may be used
with the water, if liked.