THE PLUM 97 



PDUMS SPICED 



When making marmalade with plums that do not re- 

 quire soda (for bitterness or extreme acidity) save the 

 water poured off 'after simmering to tenderness and cook 

 down one-fourth or till rather thick. To a quart of this 

 juice add a pint each of sugar and vinegar, a teaspoon of 

 allspice and one-half teaspoon each of mace, cloves, and cin- 

 namon. Pour, after boiling thirty minutes, over fresh, 

 ripe plums which have (each) been pricked in several 

 places. Place in heated jars; cover and let stand twelve 

 hours; drain; re-cook syrup and pour over plums. Re- 

 peat, letting syrup thicken to one-half the last cooking. 

 Seal while hot. A syrup of the sugar and vinegar may be 

 used without adding fruit juice. 



PLUM BUTTER 



In jelly-making the plums left may be put through a 

 sieve, then placed on stove with equal quantity of sugar, 

 cooking an hour or longer, till thick as desired. This may 

 be spiced if liked. (See Peach Butter.) 



PLUM CATSUP 



. To four quarts plums (preferably damsons) add one 

 quart water, cooking very slowly till fruit is tender, when 

 press through coarse sieve and return to kettle. Add one 

 pound sugar, one-half teaspoon each of cloves, allspice, 

 and pepper, and one of cinnamon. Cook till thick as wished 

 and bottle while hot. 



WILD PLUM CATSUP 



- To each five pounds of plums take two and one-half 

 pounds sugar cooking, crushing, and putting through sieve. 

 To each quart of juice add a generous half-pint of vinegar 

 and spice to taste. Cook twenty minutes and bottle. 



