The Bridgeport times and evening farmer., 1921-07-21
Efficient Housekeeping K By LAURA A. HERMAN.
PUTTING UP THE PLUM.

.eHow shall I put up my plums?" say many letters from my readers. The following recipes will help these readers and, I hope, others:
 Cold Pack P1ums: Do not blanch plums. Simply wash them, prick them with a hatpin several times to prevent the skins from bursting when canned, and put them into hot jars which have been boiled, empty, for ten minutes in clear water; dip rubbers into boiling water and put them in place, then pour over the fruit, to within F inch of iar-top, a medium-thin Sirup (that is, if the plums are sour plums) made by boiling quarts of sugar and ouarts of water together for 5 min utes If you are canning sweet plums. however, use a thin sirup, by boil ing together quarts of sugar and quarts of water for 1 minute. Adjust glass jar-tops, put top wire up but do not press down side wire, and steri- Hze under boiling water for 16 min utes Remove from water, press down the side wire, thus completely sealing the jars, cool, 1nVert to test TOT leaks, cool and store.
 Plum Butter: Cut any kind of plums in half, not removing pits Put them in a preserving kettle with bare ly enough water to cover and cook t1l soft Then rub this pulp through a sieve to eliminate skins and pits. Mea- sure the strained pulp and to each quart of it add l pint of sugar, tablespoon ground cinnamon and F tablespoon ground cloves. Return to fire. simmer till 1hick. and turn into hot, sterilized glasses. Cover when cold with melted paraf1ne
 Plum Catsup; tFine for cold meats): Cut 1 gallon of any kind of put over the fire with only enough water eto keep from sticking to the : bottom of the kettle Boil in this way till soft, then rub them through a
 IL; -%r- fo 4ha preserving kettle, add to it cups of vinegar. 8 cups of granulated sugar, 1 teaspoon each of ground cinnamon, cloves and mace, and F teaspoon of ground ginger, then let this mixture boil slowly for l 5 minutes; turn into hot sterilized jars and seal at once.
 Plum Conserve: (Nice to serve for a guest neaD: Wash, halve and stone any kin of p1ums, leaving skins on- weigh and to each pound add l pound of sugar, putting both plums and sugar into the preserving kettle and adding only just enough water to keep from sticking to the bottom. Let simmer till soft (about 30 minutes) linen add A pound of chopped Eng Iisb walnut meats and 54 pound of seedless raisins eff you use the large raisins, chop them-otherwise don't.) ) let boil 5 minutes longer, then turn into hot, sterilized jelly glasses, let cool and cover down with melted paraMne-
 Damson Jelly: Wipe Damson plums with~a damp cloth, cut them in half, and put them in the preserving kettle with just enough cold water to cover, let boil for F hour, or till soft, then t1trn into a jelly bag. Measure this strained juice and for each cup of it allow 1 cup of sugar. Put juice and sugar back into the kettle, boil for : minutes more ( or until a little wi sssheet off, a spoon) and turn into hot sterilized jelly glasses. Cool, then GOV CT with melted ~paraffine. Equal quantities of Damsons and apples make a good jelly; if you wish to 2 make this, simpy use 1 pound of ap- ples for every pound of the plums, cutting the apples small (not remov- ing seeds) and letting the two fruits cook together in the preserving kettle