Tested Recipes: Waterless Cooking for Better Meals, Better Health

by N.Y.) Tested Recipe Institute (New York

1 box powdered fruit pectin

TO PREPARE THE JUICE: crush 1 lb. fully ripe plums. (Do not peel or pit). Add ¾ cup water, bring to boil; simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large saucepan.

TO MAKE THE JELLY: measure sugar; set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin; stir until mixture comes to a hard boil. At once stir in sugar. Bring to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat, skim, pour quickly into glasses. Paraffin at once. Makes about 7 six-ounce glasses.

PASTEL PLUM FROSTING: Combine ⅓ cup plum jelly, 1 egg white and dash of salt in top of double-boiler. Beat with rotary egg beater until mixed. Set over boiling water; beat constantly 3 minutes or until frosting “peaks”. Cool. Spread on cake.

PINEAPPLE UPSIDE DOWN CAKE

6 tablespoons butter or margarine

⅔ cup brown sugar

1 No. 2 can (2 cups) crisp-cut crushed pineapple

Maraschino cherries