XXXV 



Cooking Plums 



LUMS have a wider range of 

 culinary usefulness than most 

 fruits. If the reader is not 

 already acquainted with this 

 fact, he will get an inkling of 

 it by reading over the follow- 

 ing well-tested recipes, and he 

 will become fully convinced of 

 it by two or three years' experi- 

 menting on his own account. One reason why plums 

 have not grown more rapidly into the popularity 

 they deserve is that so few housewives know how to 

 make the most of them. This is particularly true of 

 the native plums; and Professor Goff did a good thing 

 when he issued a bulletin of directions for cooking and 

 using the American varieties. 



Stewing. — The ordinary way to cook plums for 

 serving immediately is to stew them. Use ripe fruit 



349 



