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Plum Sauce, Simple, for Sweet Puddings

Wash and stone a pound of ripe red plums, put them into a saucepan with a quarter of a pound of sugar and a quarter of a pint of water. Let them boil to a pulp, and stir them occasionally to prevent their burning. Press them through a coarse sieve, and serve them in a tureen or poured over the pudding. Time to boil the plums, about half an hour. Probable cost, 6d. Sufficient for five or six persons.