COOK WITH ELIZABETH

Press, Volume CII, Issue 30043, 30 January 1963, Page 2

COOK WITH ELIZABETH

Stewed Plum

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Stewed phis will beding at the week in * kerne where there are ebUdraa (or even where there aren't) If yon make three very simple Phun WeMeeptere. Kha sold fruit charlotte with a difference. The recipe sped—fies whipped cream, but * little ehilled eastard or a eposnfal of ice eroam will do as won. (Allow one or two for each person according to appetite; one is usually sufficient) Red plums Thinly-sliced bread buttered on both sides Whipped cream or icecream 1 pink ice-cream wafer for each child. Method; Stone plume and stew until tender with sugar but very little water. Allow to eool Butter thin whole slices of bread and remove crusts. Butter other sides and press into deep muffin tins. Sprinkle with sugar. Bake about IS minutes in a moderate oven, until pale golden and crisped. Lift out and cool. Cut pink ice-cream wafers across into halves, then cut across each square diagonally to make four triangles. When required, place some of the cold plum in the bottom of each shell and top with a scoop of ice-cream or a rosette of whipped cream. Stand the four biscuit triangles up by their points in the centre.