PICKLED PLUMS.
Take 61b. fine hard Orleans pluiri3; as much goocL.vinegar as will cover them. Take your vinegar with, an equal quant.irv cf whits sugar, a good stick of cinnamon, Ic'Z. "whole cloves, mace, a nutmeg grated. Boil this for 15 minutes, pour it over the plums, boiling hot, and jet them stand three days, then put all into a preserving pan; gently simmer 10 minutes. Carefully turn them out to cool; ■when cold bottle and cork tightly. They will keep, for any length of time. Bo careful not to break the plums. Some use -whole pepper instead of cinnamon, aad cayenne pepper Instead of nutmeg.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20496, 22 February 1930, Page 7 (Supplement)
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106PICKLED PLUMS. New Zealand Herald, Volume LXVII, Issue 20496, 22 February 1930, Page 7 (Supplement)
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