PLUMS are among the very strong acid fruits. Some varieties of them seem to be more tart after they are cooked than before, but, as already explained, this condition is due to the fact that the acid contained in the skin and around the seeds is liberated during the cooking. This fruit, of which there are numerous varieties, is generally used for canning, preserving, etc.
Plums make a most artistic fruit piece, served whole and arranged with bunches of choice green grapes, in a basket or glass dish. A fine edge may be made from the velvety leaves of dark purple foliage plants.
Because of the many varieties of plums with their varying degrees of acidity, it is difficult to make a recipe with a quantity of sugar that will suit all kinds. The recipe given here is suitable for medium sour plums, such as egg plums and the common red and yellow varieties. Damsons and green gages will probably require more sugar, while prune plums may require less.
1-1/2 qt. plums
1 lb. sugar
3/4 c. water
Wash the plums and prick each one two or three times with a fork. Bring the sugar and water to the boiling point and, when rapidly boiling, add the plums. Cook until they are tender, remove from the fire, cool, and serve.
PLUM PUDDING -1
Soak a small loaf of bread; press out every drop of water, work into this one cup of suet shaved very fine, the yolks of six eggs, one cup of currants, one cup of raisins seeded, one-half cup of citron shredded fine, three-quarters cup of syrup, one wineglass of brandy, one cup of sifted flour and the stiffly-beaten whites of eggs last. Boil four hours in greased melon mold.
PLUM PUDDING -2
To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a pound of candied orange and lemon peel, a little citron cut thin, half a pound of moist sugar; mix all well together as each article is added, then stir in six beaten eggs and a glass of brandy, beat the pudding well for half an hour, let it stand some time, then put it into a basin and boil six or seven hours in plenty of water; it should be seasoned according to taste with ginger, nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten to a froth.