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PLUM KATESCHALE (a German dish for hot weather)

Take one pound of sound ripe plums, put them into a deep earthen jar, sprinkle over them a quarter of a pound of lump-sugar, and pour half a pint of water over them. Tie two or three folds of paper over the jar, and set it in a pan three-parts full of boiling water, which must be kept boiling until the plums are quite soft; then lift the jar out, and put it aside until the next day. Press the pulp through a tamis. Crack the stones, and boil the kernels, with the thick part which will not pass the strainer, half a stick of cinnamon, and two cloves, in half a pint of water for twenty minutes. Strain the liquid into the fruit. Add a little sugar to taste, and wine--claret for red plums, and light Rhine wine for green ones--with a little more water, if liked. Serve the fruit in a compote dish, with a slice of toast cut into dice, and thrown when cold into the fruit. Time, two days to prepare. Probable cost, 8d., exclusive of the wine. Sufficient for four or five persons.