"By Elizabeth"

Press, Volume XCIX, Issue 29108, 21 January 1960, Page 2

"By Elizabeth"

Plum Sauce Most housewives resolutions’ include one to get on with making the most of the summer fruits the very moment the holiday festivities are over. Plums are the first things on the list and one of the most useful, year-long, things to have in the store cupboard too. Spice them, jam them, jelly them, make chutney and sauce and any way at all they afe a joy in the months to come. Plum Jam [ 4lb Golden plums. | 1 pint of water. 41b sugar. | Stone the fruit, break one or | two stones and add the kernels 'and water to the fruit in a pan and bring to the boil. Simmer about 15 minutes or until soft. I then add 41b warmed spgar. Stir 'until dissolved, return to.the heat [ and bring to the boil, r ' Boil rapidly 10 to 15 minutes or I until it jells when tested. Plum Sauce i 61b red plums. : 6 cups vinegar. 6 cups sugar. 6 teaspoons salt. I 1 tablespoon cloves. 1 tablespoon ground ginger. 1 teaspoon pepper. J teaspoon cayenne pepper. Boil all ingredients together for three hours, then rub through a 1 sieve and bottle. Plum and Apply Jelly 41b green apples. ! 41b plums. I Water. ' Sugar. I Cut up apples without peeling !or coring. Add plums and barely I cover with water. Boil until quite I soft and pulpy. Turn into a jelly bag and hang overnight. Bring to the boil and simmer for 10 • minutes, then add cup for cup of sugar and boil hard until a little ' will set when tested.