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 stove. Allow and set aside half this weight in sugar. Cook pulp slowly an hour before adding sugar; let latter dissolve and boil one minute. Pour the mass into earthen dishes in quarter-inch thickness, and dry slowly in cool oven. Remove and pack away for use in ornamenting puddings or cakes or to dilute and serve as sauce.