Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-11
CEYLON TEA ICED"
able and Kitchen.

Dainty Desserts in Which Plums Are
Used.
The plum belongs to the same order of
stone fruits as the peach. but is inferior
as food being less wholesome and often
quite astringent; also containing almost
double the amount OF acid. Neither does
1t possess the rare and unequaled flavor
of the peach. Unlike the peach. the plum
is improved. to most tastes, by cooking. and
1t Is made more digestible as well. except
the tough skin, which should not be eaten.
even when the plums are of choice va
riety, we'll ripened on the tree. There is no
fruit liable to irritate the digestive
organs If eaten unripe, overripe or in large
quantities. Only the large, sweeter kinds
are fit to serve uncooked and these in
dulged 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 for jelly making, for
tough and stringy.
Two favorite varieties are the green
gage" first cultivated by an English family
whose name it bears, and the damson or
damascene which came originally, the
name suggests. from far away Damascus.
Plums make delicious preserves and jams
as well as a great variety of choice des-
sorts
Plum Fritters.
Sift together two cups of -four mea sured
after sitting once, two level teaspoonfuls
of baking powder; sift these three times.
Cream three tablespoonfuls of sugar and
half tablespoonful of butter to a cream
and add the yolks of three well beaten
eggs: add to this mixture half cup of
sweet milk alternately with flour and bak-
ing powder then add one and half cups
of finely chopped blue plum pulp, and lastly
al t.. Ii
three eggs. Fry in deep fat by spoonfuls
until 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.
Plum Souf1e.
Peel and stone one quart of plums, press
through sieve, sweeten to taste, beat into
the yolks of six eggs, add two tablespoon
fuls of sweet cream and three tablespoon
fuls of dry cake crumbs, sponge cake
crumbs best; mix thoroughly and fold
in carefully the beaten white 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 the
oven.
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 until
nearly boiling, take from the fire and add
half an ounce of gelatine which has been
soaked in two tablespoonfuls of cold water,
stir until cold; when it begins to thicken
add half a pint of whipped cream. Cover
the bottom of d round deep mold with pre-
served plums, pour in the charlotte russo
mixture and set on ice to harden When
stiff and ready to serve turn out on chop
platter and serve with sauce made from
the strip drained from the preserved plums
thickened with little cornstarch.
Plum Foam.
Peel and stone a quart of blue plums,
cook until very tender, remove from the fire
and chop fine, return to the saucepan and
thicken three tablespoonful of cornstarch
dissolved in little water, remove from the
fire and when nearly cold whip in the stify
beaten whites of three eggs. Place in the
ice chest for a few minutes until thorough
ly chilled. Serve with sponge cake
Plum Pie.
To one cup of plum pulp add one cup of
sweet cream, thicken this with one tea
spoonful of cornstarch made smooth with
a little sweet milk, stir in to this two we'll
beaten egg yolks and one-third cup of
granulated sugar. Place this mixture in a
piepan lined with rich piecrust, bake quick
ly, being careful not to burn it. Beat the
whites of the two eggs stiff and stir in
sugar; spread this over the top of the pie
and return to the oven; brown lightly. This
is good either hot or cold.
Bread and Plum Pudding.
Put one pound of blue plums in a sauce
pan with very little water and stew gent
ly until tender; remove from the fire and
take out the pits. Cut stale bread in thin
slices and lay in a buttered pudding dish,
place this a layer of the plums, filling
the dish in alternate layers Of bread and
fruit, having the last layer of the slices Of
bread which have been buttered. Beat up
two eggs with three tablespoonfuls of
sugar, add a pint of sweet milk, pour over
the top. Bake one hour.
Plum Short Cake.
sift one pint of flour with two level tea
spoonfuls of baking powder and a half a
teaspoonful of salt together three times
three tablespoonfuls of shortening worked
into the flour with the tips of the fingers
add to this gradually two-thirds of cup
of milk, mix and turn out on a Toured
pastry board Divide into two parts and
roll out lightly and bake in a pie tin in
hot oven twenty minutes. When done pull
apart and butter. Fill with plums which
have been stoned and halved. Cover top
with whipped cream which has been
whipped very stiff and drain on a sieve
Plum Slices.
Put cup of sugar and one cup of water
in agate saucepan and bring to the boil.
Place in this twenty-four plums which
have been skinned and halved and the
stones removed. Cook slowly for ten min
utes, remove and place on thick slices of
gold cake. Serve in a circle on a chop plat
ter. Delicious for Sunday evening tea or
luncheon.
Plum Salad.
WASH, halve and stone one pint of red
plums, add to the plums half cup of
blanched and chopped almonds Dress with
fruit dressing and serve on the inside
leaves of head lettuce
Plum Sauce.
To one cup Of plum juice add half a cup
of sugar. mix one teaspoonful of corn
starch with the sugar. add to the juice,
boil tor FIVE minutes at simmering point
and just before removing from the fire add
teaspoonful of butter, beat in thoroughly
and use on cottage pudding.
Canned String Beans.