Quantity for 6 Persons.
- 2 lbs. of fresh plums
- ½ cup of water
- ½ cup of sugar
Preparation: The plums are cut into halves and the stones are taken out. The water and sugar boiled a few minutes, the plums put in, covered and cooked slowly without stirring until tender. Carefully place them into a dish so they will not be crushed. Boil down the juice and pour it over the fruit. Serve cold.
No. 9—GOOSEBERRY SAUCE.
Quantity for 6 Persons.
- 1½ qts. of gooseberries
- ¼ cup of water
- 2 cups of sugar
- 1 piece of lemon peel
Preparation: The unripe berries are cleaned, i.e., stems and calix removed, scalded and left in the water a few minutes and drained.
Water and sugar are boiled, the berries put in and covered. Let them simmer ½ hour, strew with sugar and serve cold.
Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing.
No. 10—BILBERRY OR BLUEBERRY SAUCE.