Plum Tart
INGREDIENTS for tart for 6 persons. lb. of good short crust, 1 pint of plums, lb. of moist sugar. AVER- AGE COST, 1s.
Line the edges of a deep tart-dish with crust; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from to hour. When puff-crust is preferred to short crust, use that made by the given recipe, and glaze PLUM TART. the top by orushing it over with the white of an egg, beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze.
TIME. to hour.
SEASONABLE, with various kinds of plums, from the beginning of August to the beginning of October. Plums, French, Stewed. (A Dessert dish.) - INGREDIENTS-1½ lb. of French plums, pint of syrup, 1 glass of port wine, the rind and juice of 1 lemon. AVERAGE CosT, 1s. 8d.
Stew the plums gently in water for 1 hour; strain the water, and with it make the syrup. When it is clear, put in the plums with the port wine, lemon-juice and rind, and simmer very gently for 1 hour. Arrange the plums on a glass dish, take out the lemon-rind, pour the syrup over the plums, and, when cold, they will be ready for table.
PLUMS, TO PRESERVE.
A little allspice stewed with the fruit is by many persons considered an improvement.
TIME.-1 hour to stew the plums in water, 1½ hour in the syrup.
SEASONABLE in winter.