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Plums, French, Stewed for Dessert

Soak a pound of French plums. Put them into a saucepan with the water in which they were soaked, and let them simmer gently for an hour. Lift out the fruit, strain the liquid, and make a syrup of it by boiling with it four ounces of loaf sugar. When it is quite clear, put in the plums, the rind and juice of half a lemon, and a glass of port. Stew gently for an hour and a half. When the preparation is cold, put the plums into a glass dish, pour the syrup over them, and serve. Time, two hours and a half. Probable cost, 1s. 6d. Sufficient for five or six persons.

PLUMS, FRENCH, STEWED (another way). (See FRENCH PLUMS, STEWED.)