The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-08-05
PLUMS.

PLUMS.
The plum belongs to the same order OF
stone fruits as the peach. but is inferior
as food. being less wholesome and often
quite astrineent; also containing almost
double the amount OF acid Neither does
it possess the rare and uneQualed flavor
of the peach Unlike the peach, the
plum is improved, 10 most tastes, by
cooking. and it is made more disestible
as well. except tae tough skin, which
should not be eaten. even when the
pIums are OF a choice variety. wen rip
ened on the tree. There is no fruit so
liable to irritate the digestive organs If
enten unrinpe, over-ripe or in large guam
titles. Only the large. sweeter kinds a.e
fit TO serve uncooked and These INDUCED
in more as relish than as a nimportant
part of the meal. Piums contain a large
amount of gum and may not be used
very successfully for jelly making for Of
ten with the greatest care IL viii be
tough and stringy.
Two favorite varieties are the green
gage" first cultivated by an English
family whose name 1t bears and the
damson or damascene, which came
originally, as the name suggests, from
far away Damascus.
PIums make delicious preserves and
jams as well as a great variety of choice
deserts.
Plum Fritters.
Sift together two cups of -four meas
ured after sitting once. two level tea
spoonfuls Of baking POWDER: sift these
thraa ,F,rN-.
of sugar and half tablespoonful of but
ter 10 a cream and add the yolks Of
three well beaten eggs; add 10 this mix
ture hadlf q cup of sweet milk alternate
~ with flour and baking powder, then
add one and half cups of finely chopped
blue plum pulp. and lastly fold in the
stifdy beaten whites Of the three eggs.
Fry In deep fat by speonfuls until a
golden brown. drain on unglazed brown
paper and serve busted with a powdered
sugar. Send a snow sauce TO table in
separate sauce boat. The plums must be
peeled and stones removed before chop
ping.
Plum Souffle.
Peel and stone one quart of plums
press through sieve. sweeten to taste.
ocol i4itO tue 3OiAS OA eggs, duu Two
tablespoonfuls of sweet cream and three
tabiespoonfuis of dry cake crumbs
sponge cake crumbs are best; mix thor
oughly 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 the oven.
Plum charfo$te 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 FRO mthe fire
and add half an ounce of gelatins which
has been soaked Ia two tabIespoonfuIs
of cold water, stir until cold; when it be-
gins to thicken add half pint OF
whipped cream. Cover the bottom OF
round deep mold with preserved plums.
pour in the Charlotte Russo mixture and
set Oh lee 20 harden. when stiff and
ready to serve turn out on a chop plat
ter and serve with a sauce made from
the syrup drained from the preserved
piums thickened with a little corHstaFch.
Plum Foam.
cook until very tender, remove from the
fire and chop fine, return to the sauce
pan and thicken three tabIespoonfuls OF
cornstarch dissolved in little water. re-
move from the fire and when nearly cold
whip IN the stiff beaten whites of three
eggs. Jlace in the ice chest for few
minutes until thoroughly chilled. Serve
with sponge cake.
Plum Pie.
To one cup OF plum pulp add one cup
OF sweet cream. thicken this with one
teaspoonfu. of carnstarch made smooth
with a little sweet milk. stir IN TO this
two well beaten egg yoIks and oHe-th I'd
cup OF grsnuiated sugar. Place this mix
ture in a piepan lined with rich piecrust,
bake quickly. being careful not to burn
il. Beat the whites OF two eggs sjn and
stir in carefully two tsblespoonfuls Of
powdered 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
saucepan with a very little water and
stew gently until tender; remove from
the fire and take osIt the pits. Cut stale
bread IN thin slices AMI lay In a buttered
pudding dish place or this layer Of the
plums SLING the dish IN alternate lay
ers Of breed and fruit. having the lsst
layer Of the slices ~ bread which have
been buttered. Beat up two eggs With
three tahIespOonfals 81 sugar. add plat
Of sweet milk. pour over the tep. Bake
one hour.
Plum Short Cake.
sfft ore Pint Of Sour with two level
teaspoonfulS II baking powder snd
half teaspoonful OF salt together three
times. three tablsspoonfuls Of shortening
worked into the Tour with the tips q the
fingers; add 70 this gradually tEe-thsrds