98 FRUIT RECIPES 



PLUM PASTE 



For this use tart but juicy plums and cook in their own 



juice until soft. Remove stones and press pulp through 



sieve; weigh, and replace on stove. Allow and set aside 



half this weight in sugar. Cook pulp slowly an hour 



before adding sugar; let latter dissolve and boil one minute. 



Pour the mass into earthen dishes in quarter-inch thickness, 



and dry slowly in cool oven. Remove and pack away for 



use in ornamenting puddings or cakes or to dilute and serve 



as sauce. 



PLUMS DRIED WITH SUGAR 



Cut open plums of some sweet variety, but do not re- 

 move stones. Place on plates and sprinkle sugar over fruit, 

 setting in a slow oven. The sugar will be absorbed by the 

 plums, when add more sugar and repeat as long as there is 

 juice sufficient to take it up. Pack in layers in jars. 



TO DRY PLUMS WHOLE ("American Prunes") 



Take ripe purple plums and spread on earthen dishes. 

 Dry in the sun, putting them out each day to dry eight or 

 ten hours, or use a cool oven, turning the fruit over fre- 

 quently. 



PLUM LEATHER 



Remove- the pits of thoroughly ripe greengages and mash 

 the fruit, then proceed as with peach leather. Add sugar 

 to the plums. 



PRESERVED PLUMS 



With the common wild or blue plums they may be steamed 

 or dropped for a minute or two in boiling water to loosen 

 the skin, which may then easily be removed. After this 

 proceed as with other preserves. 



With other plums prick the skins in several places with 

 a large needle to keep them from bursting, then place in 



