RECOMMENDED RECIPES

Evening Post, Volume CXIII, Issue 54, 5 March 1927, Page 26

RECOMMENDED RECIPES

THE PLUM SEASON

Plum or Greeii*jgc Marnial.-.de.—in-gredients: Six pounds of- plums or greengages, four and a half pounds of preserving sugar. Stone the p:umbs, put them in a preserving pan with two tablespoonfuls of water, and stir constantly over gentle heat until the fruit is a soft pulp. Then rub it through a sieve. Return to the pun and add the sugar. Simmer foi ten minutes. Then store in the usual way. Damson Cheese.—Remove the stalks from the fruit and wash it. Put it quits wet into jars. Cover them, and place them in a pan of cold water. Brinoto the boil and cool; until the d.imsonl are soft. Eul) them th.ough a lather coarse sieve. Put the pulp into a preserving pan with one pound of preserving sugar to every one pound ol' pulp Stir briskly until it is a thick p;..s<e over gentle heat. It will take twenty to thirty minutes. Store in smaj jars or fancy moulds.

Damson Jelly Cream.—lngredients: One pound of damsons, quarter pound of granulated sugar, two tablespoonfuls of ground rice, one pint of milk two tablespoonfuls of cornflour, one ounce •of loaf sugar, ratafia essence. Stew the damsons with the granulated sugar until they are quite soft. " Then rub through a sieve. Crack a fe\? ct the kernels and mix them with the juice. Mix the.ground rice with four cablespoonfuls of water. Add this to the juice and stir while it cooks gently for ten minutes. Turn into a wet mould Mix the cornflour. with a little co:d milk, boil the remainder with the loaf sugar, add the cornflour and stir until it has. boiled for rive minutes. Add a' flavouring of ratafia essence. Turr this gently on to the damson jelly and leave until cold. Turn out carefully and garnish with stewed damsons. .

Greengage Tarts with Nut Cream Pilling.—Line patty pans with puff or short paste as preferred, and bake a light biscuit colour. Cut 12 ripe greengages in halves and. remove the stone.. Put them in a stewpan with two >-nces of granulated sugar and just enough water to cover, and simmer gently until tender, then take out six halves and cook the remainder to a thick pulp. Leave" until cold. Whip three tablespoonfuls of cream until thick, mix with it one ounce of blanched and chopped almonds, aiid the screen gage pulp. Fill the tartlet cases with this. Place half a greengage on each and decorate with a little cream.

Pium or Greengage Jam.—To each pound of just ripe' sound fruit allow |lb of sugar, and * pint of water to each 31b of fruit. Wasli the frait, and, if desired, remove the stones, or make a slit in, each fruit and skim off the stones as they rise to the surface. Boil the fruit until soit, add the svga; and when it has melted boil the jam fast for fventy to thirty minutes, or until it sets when tested. Pot and cover.

Greengages Preserved in Syrup —To 11 of fruit allow lib of loaf sugar and 1 gill of water. Wipe and stone the fruit, crack the stones find remove the kernels. Blanch and slice quart, rof the kernels. lioil the sugar and water to syrup add the fruit, simmer for ten minutes, lift out each -greengage singly with a perforated spoon, boil up the syrup and pour it over the fruit. Drain off the syrup, boil up, skim acid the fruit, hoi] for eight minutes, skim again if necessary, and return to the basin. Do this for 'three days,, aadir.g the kernels the last day. Put the fruit'into jars, pour the hot syrup over and cover. •

Pickled Plums.—lngredients: Foar pounds, of plums, one pound of Domerara sugar, one pint of best vinegar, six cloves, a piece of cinnamon, a few grains of cayeune. Prick the plums well w'th n silver fork. Put tlit-ni in an earthenware bowl. Put the jugar and spices in a stowpan with the vinegar and bring to the boil. Coo! and when it is only warm, pour it ovo" the plums. ' Leave it for 24 hours, then iebr.il the vinegar and i-'our it ovo tie pluirs again Repeat this for three (lays. Then put plums and vinegar in a preserving pan and boil all together for live minutes. Turn into jars and tie down when cold.