loo FRUIT RECIPES 



hours. One-fourth pijit of yeas.t may be added to this 

 and let ferment ten days covered. With either formula 

 the bruised kernels of half the plums should be added to 

 the mixture and let stand till after fermentation. 



PLUM BRANDY 



Simmer two gallons of greengages (in barely enough water 

 to cover) till soft. Add two pounds sugar and a gallon of 

 brandy and let stand corked three months, when filter. 



Or cover two gallons uncooked mashed plums with one 

 gallon of brandy, adding the cracked stones and kernels, 

 letting stand as above. 



PLUM VINEGAR 



For two quarts of plums allow a gallon of water and let 

 stand twenty-four hours. Add one-half pint sugar for 

 each gallop of liquid ; place in barrel in warm place (where 

 it should be shaken each day while fermenting.) 



PLUM TRIFLE 



Cook plums slowly till soft when rub through sieve and 

 let cool. To each cup of pulp add the whites of three eggs 

 beaten stiff and a little sugar. Drop a spoonful of this on 

 cups two-thirds full of a simple custard, letting the fruit 

 meringue heap up well. Serve cold. 



PLUM DUFF 



Mix with a sweet soft biscuit dough chopped plums 

 (fresh or dried), using one quart of plunis to each pint of 

 flour, and tie up in a well-dredged pudding cloth, boiling 

 hard three hours. A simple stiff batter pudding (see 

 Introductory Recipes) may be used with the fruit instead. 



