PLUM RECIPES.

New Zealand Herald, Volume LXVI, Issue 20162, 24 January 1929, Page 7

PLUM RECIPES.

A delirious and simp'.o clish is plum cream. Take lib. of plums, stone them and blanch the kernels. Place thorn in a saucepan with sugar and £ pint of water. Cook slowly for about a quarter of an hour and add a little almond flavouring. Sieve the mixture, and -when cold stir in i pint of whipped cream and the white of nn egg. Rinse a mould in cold water, pour in the mixture and leave in a cool place. Turn into a glass dish when set. and surround with stewed plums. Candied fruit is always a popular sweet. Pick the plums on a dry day and chooso under-ripe fruit. Wipe it well and leave a little of the stalk on each. Make a syrup of lib. of sugar and half a pint of water and boil together for 15 minutes until the fruit is tender, but not broken. Strain the syrup from the fruit and place the plums on a sieve in a warm place to dry. Cover them with icing sugar and when dry store in a dry place in an airtight box lined with white paper and place paper between the rows. Plums make a very good foundation for chutney. Wash and stone 21b. of plums and put them in a saucepan with 1 pint of vinegar and half a pound of brown sugar, and boil gently till the sugar melts and the fruit is tender. Then add loz. of chopped garlic, loz. ground ginger, loz. salt, loz. pepper and lib. seedless raisins, and simmer gently until tho mixture thickens, then pour into warm jars an cover.