The Plum
Plum Soup
Make with large sweet plums, as for cherry soup, or use part plums and part cherries. (See Fruit Soups, Introductory Recipes.)
Plum Salads
Greengages make one of the prettiest of fruit salads. They may be used with bananas-halved or cubed-with good effect. Sprinkle powdered…
Wild Plum Marmalade
1 Cover well with water and cook wild red plums until soft; let stand till cool, then drain and put through a coarse sieve. Use pound for…
Sweet Plum Marmalade
If plums are very large, soft, sweet, and thoroughly mature, peel and remove seeds and skins. They will require no water. Place in crock…
Damson Plum Jam
Wash, halve, and pit the damsons, barely cover with water and cook till skins break, when add pound for pound of sugar to the fruit and…
Apricot and Plum Jam
Use half and half of apricot and plum and make by usual method for jams. The apricots may be used dried and soaked or steamed.
Plum and Lemon Jam
Use with greengages, the grated rind and juice of a lemon for each quart of fruit. PLUM JELLY No. I If the plums are very tart or bitter a…
Plums Spiced
When making marmalade with plums that do not require soda (for bitterness or extreme acidity) save the water poured off after simmering to…
Plum Butter
In jelly-making the plums left may be put through a sieve, then placed on stove with equal quantity of sugar, cooking an hour or longer…
Plum Catsup
To four quarts plums (preferably damsons) add one quart water, cooking very slowly till fruit is tender, when press through coarse sieve…
Wild Plum Catsup
To each five pounds of plums take two and one-half pounds sugar cooking, crushing, and putting through sieve. To each quart of juice add a…
Plum Paste
For this use tart but juicy plums and cook in their own juice until soft. Remove stones and press pulp through sieve; weigh, and replace on…
Plums Dried with Sugar
Cut open plums of some sweet variety, but do not remove stones. Place on plates and sprinkle sugar over fruit, setting in a slow oven. The…
Plum Leather
Remove the pits of thoroughly ripe greengages and mash the fruit, then proceed as with peach leather. Add sugar to the plums.
Preserved Plums
With the common wild or blue plums they may be steamed or dropped for a minute or two in boiling water to loosen the skin, which may then…
Plum Wine
To four gallons of damsons add five and a half gallons of soft water. Simmer till tender, when strain; add fifteen pounds of sugar and six…
Plum Brandy
Simmer two gallons of greengages (in barely enough water to cover) till soft. Add two pounds sugar and a gallon of brandy and let stand…
Plum Vinegar
For two quarts of plums allow a gallon of water and let stand twenty-four hours. Add one-half pint sugar for each gallon of liquid; place…
Plum Trifle
Cook plums slowly till soft when rub through sieve and let cool. To each cup of pulp add the whites of three eggs beaten stiff and a little…
Plum Duff
Mix with a sweet soft biscuit dough chopped plums (fresh or dried), using one quart of plums to each pint of flour, and tie up in a…
Plum Ices
Crack half the kernels and bruise the pits, boiling them in the syrup or hot milk to extract the flavour, then strain. With damsons use no…
General Directions (For tarts puddings and all)
For tarts, puddings, and all other forms of fruit dishes see Introductory Recipes or these for other fruits.
Prune Recipes
PRUNE SOUP No. I Soak one pound of prunes in one quart of cold water, first washing well. In the morning place on the back of the stove…
Stewed Prunes
Wash well, then soak over night and stew (whole) in same water with juice of an orange or a little sherry, and English walnuts.
Prunes Spiced
Prunes may be very simply spiced by stewing, as above, with the addition of a little lemon peel and a half-teaspoon each of allspice and…
Stuffed Prunes
Soak large prunes over night then make an incision at one end large enough to remove stones, and fill space with chopped nuts and sugar…
Prune Croquettes
Stiffen prune pulp (prepared as for soup) with fine cracker or breadcrumbs, adding also, if liked, chopped nuts; roll in egg, then in…
Prune Betty and Bread Pudding
Make first as for apple "Brown Betty." For bread pudding see Introductory Recipes, and Pear Bread Pudding.
Prune Pone or Bread
Scald one-half pint cornmeal; stir into it two cups of flour (preferably one of graham and one of white); onehalf cup molasses; one cup…
Prune Cake
Have ready a cup of chopped nuts and two of chopped, dried, steamed prunes. Alternate these in layers with cake batter made with three…
Prune Shortcake
Flavour stewed prunes with orange, cherry, or other tart fruit juice, mash to a pulp and serve as for strawberry shortcake. (See…
Prune Tart
Line sides of baking-dish with pastry and fill middle of dish with fresh or soaked, pitted prunes. Sprinkle over them sugar with a…
Sherried Prunes
Wash, then soak prunes over night, simmering next day, in very little water, till tender enough to pit. Have soaking a half-box of gelatine…
Prune Sponge
This may be made with the prune pulp instead of the whole fruit. (See Introductory Recipes.)
Prune Gelatine
Allow one-half box of gelatine to each pound of prunes which should be soaked over night (after thorough washing), simmered fifteen…
Prune Soufflé
Take one-half pound stewed prune pulp (prepared as for soup); add juice of one lemon, three-fourths cup of sugar, and the stiff-whipped…
Individual Prune Puddings
Make as above but bake in cups or ramekins, serving cold with whipped cream. "PRUIN SAUCE" (Squire Hardcastle) "Certainly there is no…
Prune Snow
This is made as for Prune Soufflé but served at once, uncooked.
Prune Ices
For a simple ice simmer one pound of prunes till tender, remove pits, and put through coarse sieve. This may be used with the foundation…
General Directions (For custards tapioca etc see)
For custards, tapioca, etc., see Introductory Recipes. CHAPTER VIII THE NORTHERN PAPAW (Asimina triloba) THE HE common wild Northern…
The Wild Northern Persimmon
Diospyros Virginiana HE wild Northern persimmon ("Diospyraceæ," generally considered of the Ebony Family) is a very nourishing, attractive…