RECOMMENDED RECIPES

Evening Post, Volume CXIII, Issue 48, 26 February 1927, Page 16

RECOMMENDED RECIPES

FOR PLUMS IN SEASON

Plum and Peach Sauce.—Three lbs dark plums, 31b peaches, 3 pints vinegar, 1 teaspoon, cayenne pepper, 1 teaspoon salt, -Joz allspice, -Joz cloves, 2 tablespoons whole ginger (bruised). Boil all together in a stew-pan until stones separate and rise to the surface; then strain through a colander and bottle.

Plum Jam. —One pound sugar to each lib of fruit. Wash the plums and put them into the preserving pan, just breaking them a little. Sprinkle a kittle of the sugar over them and let stand all night. Bring to the boil next day. and allow to boil for half an hour. Add the rest of the sugar gradually and boil all till a little of the syrup will jelly on a plate. Plum Jelly.—Carefully wash 121b of plums (sound, ripe ones are test), put into a preserving pan with 10 quarts of water and boil till the liquor has been considerably ' reduced and the juice is rich and strongly flavoured. Strain through a jelly-bag, allowing the juice to drip Without squeezing the bag. ijeasure, and to each cup of juice add 1 cup of sugar. Boil till liquor jellies when tried on a cold plate. Plum cheese can be made from the pulp. Plum Cheese. —Weigh the plum pulp, put into preserving pan and boil till thick and dry. To every 31b of pulp add lib of sugar, stir well and boil till mixture leaves the sides of pan. Constant stirring is necessary, as the thick mixture is very apt to burn. Boil pulp 1} hours before adding sugar and about half an hour after.

Plum Gateau.—Take ljlb red plums, loz gelatine, a wineglass port wine, 1 pint water, sugar to sweeten and a few almonds. Stew the plums in water and sugar until they are soft; take them out.of the syrup and remove the stones. Dissolve the gelatine and strain this into the syrup, then add the port. Put the,- plums and almonds back into the syrup and pour all into a wetted mould. When quite cold, turn out, stick with sliced almonds and serve with whipped cream. Plum Whip.—Stew the-plums with *lb sugar. When cooked, stone the plums. When perfectly cold, add the

whites of i: eggs (beaten stifi). Stir all together, place in a dish ana bake for 20 minutes. Serve cold with whipped creEim. Spiced Plims.—Prick the plums well with a fork and place them in a large jar with a sprinkling of cinnamon cloves arid orange-ririd between each layer; cover with vinegar and, on the following day, strain off vinegar and boil for 10 minutes. Let it cool: then pour it over the fruit. Leave for 2 hours; then again strain and measure To each pin-; add 3oz sugar and boil together for :L0 minutes. Pour this over the plums and, when cold, cover closely and store ir. a cool, dry place. Beady in three days. . : ' Fish Salad.—One round lettuce, one sma?ll cucumber,' Boz or more of any, cooked fish, one gill mayonnaise. Wash and dry the lettuce carefully, pull the leaves apart, and arrange them in a bowl. Divide the fish into small pieces, toss.them in the mayonnaise, and arrange them in centre of the lettuce, .reel and slice the cucumber very thinly and arrange it round the fish. Sprinkle with finely chopped parsley and serve very cold. An easy mayonnaise dressing can be made in an.ordinary double saucepan. Take one egg and beat well, add a breakfast gup of milk; flavour to taste with pepper, mustard, salt, and iour tablespoons, sugar; add vinegar to tasto and a little "Worcester sauce when the mixture is thoroughly hot" stir quickly, and. remove from fire immediately it thickens. ■ ' i