PLUMS, French, Stewed (a Dessert dish).
Ingredients.—1½ lb. of French plums, ¾ pint of syrup, 1 glass of port wine, the rind and juice of 1 lemon. Mode.—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 1½ 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. 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. Average cost, plums sufficiently good for stewing, 1s. per lb. Sufficient for 7 or 8 persons. Seasonable in winter.