Plum Cake, A Nice
INGREDI- ENTS.-1 lb. of flour, lb. of butter, lb. of sugar, 1/2 lb. of currants, 2 oz. of candied lemon-peel, 1/2 pint of milk, 1 teaspoonful of ammonia or carbonate of soda. AVERAGE COST, 1s.
Put the flour into a basin, with the sugar, currants and sliced candied-peel; beat the butter to a cream, and mix all these ingredients together with the milk. Stir the ammonia into 2 tablespoonfuls of milk; add it to the dough, and beat the whole well, until everything is thoroughly mixed, Put the dough into a buttered tin, and bake the cake from 1 to 2 hours.
TIME -1 to 2 hours.
SEASONABLE at any time. - To Plum Jam.
INGREDIENTS. every lb. of plums, weighed before being stoned, allow 1/4 lb. of loaf sugar.
In making plum jam, the quantity of sugar to each lb. of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others. Divide the plums, take out the stones; and put them on to large dishes, with roughly-pounded sugar sprinkled over them in the above proportion, and let them stirred all the time, or it will burn at the bottom of the pan, and so spoil the colour and flavour of the preserve. Some of the stones should be cracked, and a few kernels added to the jam just before it is done; these impart a very delicious flavour to the plums. The above proportion of sugar Would answer for Orleans plums; the Impératrice, Magnum-bonum and Winesour would not require quite so much.
TIME.- hour to simmer gently; to boil rapidly. hour SEASONABLE. From the end of July to the beginning of October.