The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-08
Plums.

The plum belongs to the same order of
stone fruit as the peach, but is inferior
quite astringent; also containing almost
double the amount of acid. Neither does
II possess the rare and unequaled havor
of the peach. Unlike the peach, the plum is
improved to most tastes by cooking, and it
is made more digestible as we'll except
the tough skin. which should not be eaten,
even when the plums are of a choice va
riety, well ripened on the tree. There is
no fruit so liable to frritate the digestive
organs if eaten unripe, over-ripe or in
large quantities. Only the large, sweeter
kinds are fit to serve uncooked and these
INDUCED in more as relish than as an i'm
pOrtant part of the meal. Plums contain
large amount of gum and may. not be
used very successfully Ior Jelly making Tor
often with the greatest care it will be
tough and stringy.
Two. favorite varieties are the green
gage first cultivated by an English fam
lily whose name it bears, and the damson
or damascene, which came originally as
the name suggests, from far away Da-
Plums make delicious preserves and jams
as well as a great variety of choice
PLUM FRITTERs.
Sift together two cups of flour measured
of baking powder sift these three times.
Cream three tablespoonfulS of sugar and
and and add the SoIks cf three Wen beadsn
eggs; add to this mixture half a cup of
sweet milk alternately with flour and bak-
ing powder, then add one and half cups
of finely chopped blue plum pulp, and last
ly fold in the stiffly beaten whites of the
three eggs. Fry in deep fat by spoonfuls
until a golden brown. drain on unglazed
brown paper and serve busted with pow
dered sugar. Send snow sauce to table
in separate sauce boat. The plums must be
peeled and stones removed before chop
ping. -
Peel and stone one quart of plums. press
through a sieve sweeten to taste. beat into
fuls of sweet cream and three tablespoon
fuls of dry cake crumbs sponge cake
crumbs are best; mix thoroughly and fold
in carefully the beaten whites of the six
eggs. Bake half an hour and serve in the
same dish in which baked. Place the dish
in a pan of hot water before placing in
'-'e PLUM CHARLOTTE Russo
Place in a saucepan one cup of sweet
milk, the yolks of three eggs half teacup
of sugar: add one teaspoonful of vanilla.
place over the fire and stir constantly ur-
add half an ounce of gelatine which has
been soaked intwo tablespoonfuls of cold
water, stir until cold; wnen It begins 10
thicken add half pint of whipped cream.
Cover the bottom of deep round mold
with preserved plums, pour in the Char
lotte Russo mixture and set on ice to
harden When stiff and ready to serve turn
out on a chop platter and serve with
sauce made from the syrup drained from
the preserved plums thickened with a lit
~ PLUM FOAM
Peel and stone quare of blue plums.
cook until very tender, remove from the
/ fire and chop fine. return TO the sauce
cornstarch dissolved in a little water, re-
move from the fire and when nearly Geld
whip in the stiffy. beaten whites of three
eggs. Place in the ice chest for few
minutes until thoroughly chilled Serve
with sponge cake.
To one cup of plum pulp add one cup of
sweet cream. thicken this with one tea
spoonful of cornstarch made smooth with
well beaten egg yolks and one-t third cup
/ of graduated sugar. Place this mixture