THE PLUM 95 



RECIPES 



PLUM SOUP 



Make with large sweet plums, as for cherry soup, or use 

 part plums and part cherries. (See Fruit Soups, Intro- 

 ductory Recipes.) 



PLUM SALADS 



Greengages make one of the prettiest of fruit salads. 

 They may be used with bananas — halved or cubed — with 

 good effect. Sprinkle powdered sugar over and let stand 

 an hour or under before serving, or marinate in olive oil, 

 flavoured with a cordial or liqueur, or use the cordial alone, 

 serving with whipped cream. (See Introductory Recipes 

 for Fruit Salads.) 



WILD PLUM MARMALADE 



Cover well with water and cook wild red plums until 

 soft; let stand till cool, then drain and put through a 

 coarse sieve. Use pound for pound of fruit and sugar, 

 cooking down till thick. The water in which the plums 

 were simmered may be added to the fruit and sugai" or not, 

 as preferred, as it may be set aside for other uses. 



SWEET PLUM MARMALADE 



If plums are very large , soft , sweet , and thoroughly mature , 

 peel and remove seeds and skins. They will require no 

 water. Place in crock and proceed as with peach jelly 

 to extract juice. Strain this off, through sieve, and add 

 two-thirds as much sugar as pulp. Simmer slowly, stir- 

 ring carefully, and cook twenty minutes or until thick. 

 The fruit juice may be added or not. 



PLUM AND CRAB APPLE MARMALADE 



See Crab Apple Marmalade. 



