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.

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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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