no FKUITS AND HOW TO USE THEM, 



perfection, the California prune is showing its superiority 

 in point of appearance and flavor. It is much better 

 cured by the process of evaporation than by the French 

 method of drying, in which a portion of the flavor is lost. 



Plum Pie. — Stew any kind of plums and sweeten the 

 fruit just before it is taken from the stove. Remove the 

 pits and pour the pulp into a paste lined pie-plate. Dredge 

 with flour, cut an aperture in fJie top crust and bake. 

 Dredge with powdered sugar and serve cold. 



Dried Plum Pies. — Soak dried plums overnight, 

 .stew tliem gently, and sweeten to taste. Cover a deep pie- 

 difh or shallow pudding-di&h with paste, over which spread 

 a thin layer of the plums, then a thin layer of paste. Add 

 another layer of plums, cover with paste a second time and 

 bake. 



Pium Roll. —Stew the plums till they are soft, remove 

 skin and pits, and run them through a uoarse sieve. Make 

 a batter of one cupful of milk and a lialf cupful of butter, 

 thickened with flour enough to mako a soft ptiste, and one 

 teaspoonful of baking-pawder. Bake in three layers, be- 

 tween which spread plum sauce. Serve warm or cold. 



BjPlum Dumpliugs.— Sift three cupfuls of flour with 

 two teaspoonfuls of baking-powder, and cut into it a heap- 

 ing teaspoonful of butter, wet with water enough foi a soft 

 dough, and stir in a cupful of plums, either stewed or 

 canned. Steam in cups set in a pan of hot water in the ov- 

 en about half an hour. Invert the dumplings on dessert 

 plates and serv.e with liquid sauce. 



Plum Pudding.— Stew a quart of plums, remove the 

 pits and pour them, after sweetening, into an earthen pud- 

 ding dish. Over them lay a soft biscuit dough or with a 

 batter made ''jy a cupful of sweet cream or rich milk, one egg, 

 and a teaspoonful of baking-powder in flour enough for a 

 thick batter. Steam one hour or bake half an hour. In- 

 vert the pudding and eat with ha-d sauce. 



