71. STEWED PLUMS.--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.
STEWED PLUMS
(
Sufficient to Serve Eight
)
- 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.
QUINCES
72. QUINCES are one of the non-perishable fruits. They mature late in the fall and may be kept during the winter in much the same way as apples. While quinces are not used so extensively as most other fruits, there are many uses to which they may be put and much can be done with a small quantity. For instance, various kinds of preserves and marmalades may be made entirely of quinces or of a combination of quinces and some other fruit. They also make excellent jelly. As their flavor is very strong, a small quantity of quince pulp used with apples or some other fruit will give the typical flavor of quinces. When combined with sweet apples, they make a very delicious sauce.