About Plums

Radio Record, Volume II, Issue 16, 2 November 1928, Page 12

About Plums

A DELICIOUS and simple dish is 4% plum cream. Take 1b. of plums, stone them and blanch the kernels. Place them in a saucepan with 41b. sugar and 3 pint of water. Cook slowly for about a quarter of an hour anc add a little almond flavouring. Sieve the mixture and when cold stir i: 4 pint of whipped cream and the white of an egg. ' Rinse a mould in cole water, pour in the mixture and leave in a cool place. Turn into a glass dish when set, and surround with stewed plums. Victoria plums are particularly good for bottling, and the following is a very simple process: Wash the fruit and put into fairly large jars. Filt with cold water and piace them in @ pan of cold water up to the neck of the jars. Bring gently to a boii and simmer for ten minutes. Allow t¢ cool, and when quite cold pour on a covering of hot mutton fat. This is the countrywoman’s substitute for patent airtight jars and is quite effective Finally tie down with parchmer! covers. Candied fruit is always a populi: sweet. Pick the plums on a ‘iry da and choose under-ripe fruit. Wipe ii well and leave a little of the stalk ou each. Make a syrup of ilb. of sugar and half a pint of water and boil to gether for 15 minutes until the fruii is tender but not broken. Strain the syrup from the fruit and place the plums on a sieve in a warm place to dry. Cover them with icing sugar and when dry store in a dry place in an airtight box lined with white papc" and place paper between the rows. Plums make a very good foundatiox for chutney. Wash and stone 2lb. of plums and place them in a saucepan with 1 pint of vinegar and half a pound of brown sugar, and boil gently till the sugar melts and the fruit is tender. ‘Then add loz. of choppet garlic, loz. ground ginger, loz. salt, loz. pepper, and ilb. seedless raisins, and simmer gently: until the mixture thickens, then pour into warm jars gnd cover.