Warr ror B.C. Preserving PLumMs— Serr. 10-Ocr. 5

PLUM SALAD

Scald plums, remove skins and put on ice to harden;
open side, remove stone, put in halved English walnut
or an almond; arrange on lettuce and serve with French
dressing.

PLUM TRIFLE

Scald plums and remove stones, simmer till tender
in cup of water mixed with cup of sugar, take up and
cool. Put in glass dish and cover with whipped cream.
Serve cold.

PLUM JELLY

Cook to a pulp and strain, measure the juice, add
pound for pound of hot sugar and boil 20 minutes.

”

PICKLED PLUMS.
Prepare as directed for pickled peaches—page 34.

APRICOT AND PLUM JAM

Use half and half of apricots and plums and make
by usual methods for jams.

PLUM BUTTER

In jelly making, the plums left may be put through
a sieve, then placed on a stove with equal quantity of
sugar, cooking an hour or longer, till thick as desired.
This may be spiced, if liked.

PLUM TART :

Mix 2 cups of flour, 1/3 cup of sugar, 1 teaspoon
baking powder. Rub 3 level teaspoons of butter in till
it crumbles. Beat 1 egg into 1/3 cup of milk, then stir
it into the flour with a fork. Roll a little thicker than
a pie crust. Line sides and bottom of deep layer-cake
tin. Fill with halved and stoned plums. Sugar the fruit
liberally. When ready for serving, heap with whipped
cream.

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