Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-23
BY MRS. NJ. A. WILSON

fCopvri0ht. 1920, by Mrs ". 4. wilson. All
rights reserved.J
GONE variety of the plum tree Is
~ found in every country on the globe
and its history is as old as the history
Of the world. BY nature it is a hardy
tree, that requires lots Of moisture and
Is not very susceptible 10 frost.
The best known varieties of plums
as we'll as those cultivated extensively
are the prune plums. the red. golden
drop, Lombardy. the damson. egg and
green gage plums. The states of
Washington. Oregon and California
have miles of orchards of this egg
shaped fruit Michigan and New York
are also big plum growing states.
Plums may be canned. plain without
sugar. and also in thin or heavy sirup.
They can be made into jams. or plum
butter. The wild or beach plum makes
delicious jam and conserve, and it can
be found growing wild along the sandy
stretches Of beach near the seashore.
Canned Plums
Wash the plums and then pierce with
a fork. Pack into quart jars and fill
as compacty as possible. Pour over the
plums a heavy sirup and adjust the
rubber and lid and partially seal.
Process in hot water bath for forty
minutes Remove. then seal securely
and store in q COOL dry place.
Sirup for Canned Plums
Tro and one.hdIt pounds Of sugar,
Tco and ono halt cups Of mdter.
Stir to dissolve tho sugar and then
bring to boil and cook for five min
utes. If you wish. one and one half
pound can Of white corn sirup may be
added. This will increase the amount
Of sirup.
Sweet Spiced Plums
Place three sticks Of cinnamon in a
small saucepan and add
d. One cup Of preserved ginger, cut in
bits,
TcO dozen cloreS.
T,co dozen dispicc
One ounce Of blade mace, broken in
5ifs.
One quart Of the prepared sirup.
Simmer slowly for ten minutes and
then pack the plums into jars as di-
rccted for canned plums. Now add two
thirds cup of the prepared spices in the
sirup and then fill the jar with plain
sirup. Adjust the rubber and lid and
partially tighten. Process in hot water
bath for forty minutes. Seal and then
store in cool, dry place.
Plum Conserve
Place in a preserving kettle
Tioo and one halt pounds Of sugar,
One aud one -hGIf pound can Of Thite
corn srWp,
One c1p Of maraschiro cherries, cut
IN bits,
II Ono cup Of marschmo sirup, from
bottle Of cherries,
One cup Of rIter.
Bring 10 a boil and cook slowly for
ten minutes. Now add seven pounds of
plums. Bring to the boiling point and
cook for just FIVE minutes. Set aside for
twenty four hours and then return TO
the stove and bring to boil. Cook for
FIVE minutes and then turn into large
earthen bowl and stand away for
twenty four hours, then drain. Lift the
pMms carefully into sterilized fruit jars
and return the sirup to the preserving
kettle and add one pound of sugar, Boil
until thick This usually requires about
twenty minutes. Pour over the plums
and adjust the rubber and lid and sea
eecurely. Place in hot water bath, hay-
ing the water to the neck of the jars.
Bring to boil and then turn out the
fame and let the jars stand in the bath
until you can lift them out with your
hands Cool and then store In a cool
dry place.
Plum Butter
Wash ten pounds of plums and theu
place in a preserving kettle and add si1
cups of water. Cover closely and cooh
until the plumB are soft. Cool and then
rub through sieve. Now measure the
pulp and add two thirds cup Of sugar
for every cup of pulp and then the fol-
lowing spices tied in piece of cheese
cloth
One tablespoon OF cinnamon.
|. One teaspoon OF nutmeg.
uncS,ne- halt teaspoon Of ginger,
q, ann, quarter teaspoon Of dHSpioe,
=. 80 Eo oo,garier teaspoon Of cI0pes.
-, ~ wSYly until the butter is thick
a. ra.,a then remove the spice
=