Pickled Plums Use 5 pounds plums; wipe with damp cloth and prick several times with large needle.
Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces stick cinnamon; pour over plums and let stand overnight.
Drain again, cook syrup point, remove spice bag, pack in clean hot jars and seal at once.
Approximate yield: 5 pint jars.
This recipe was printed before it was recommended to water bath everything, but between the fruit and the vinegar, I wouldn't think it would be over 10 minutes.
Damson Plum Conserve Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar.
When thick, add 1/4 cup chopped walnut meats.
yield: 6 (6 oz.
Plum Butter Use 4 pounds plums; add 2/3 cup sugar for each cup pulp.
Approximate yield: 1 1/2 quarts butter.
Plum Surprise 2 large oranges 1/4 cup honey 12 plums 1/2 cup shredded coconut 1 cup heavy cream, whipped Peel oranges and cut each in 6 slices.
Cut plums in quarters, removing pits; roll in honey, then in coconut.
Arrange a slice of orange on each of 6 desert plates; place 4 plum quarters on top and top with cream.
Cover with orange slice, top with cream and garnish dish with 4 plum quarters.
Yield: 6 portions.
Brandied Plum Sauce Stew washed plums or prunes in water to cover about 10 minutes, or until soft, adding sugar to taste when half done; to 1-1/2 cups sauce, add 2 tbsp.
brandy and serve on ice cream or other desserts.
Frozen Plum Pudding 1/4 cup currants 3 tbsp.
shredded figs 1/4 cup seeded raisins 1/2 cup maraschino cordial 1/4 cup finely shredded citron 3 tbsp.
blanched chopped almonds 12 maraschino cherries, chopped 1 quart chocolate ice cream 3 tbsp.
shredded dates Wash currants, add raisins, and steam or simmer in small amount of water 5 minutes, or until plump; drain and cool.
Marinate all other fruits in maraschino cordial 6 hours; combine fruits and nuts, and mix into ice cream.
Turn into freezing trays of automatic refrigerator and freeze 2 to 4 hours, or until firm.
Approximate yield: 3 pints.
Sorry about this one.
I had it all typed in and realized that there aren't any plums in it.
Red Plum Ice Cream 8 red plums 1 tsp.
gelatin 3/4 cup sugar 2 tbsp.
cold water 1 1/2 cups water 2 tbsp.
lemon juice 2 tbsp.
corn syrup 1 cup heavy cream, whipped Cook plums with sugar and water about 15 minutes, or until soft; remove stones and force pulp through sieve.
Add corn syrup and gelatin, softened in cold water, and stir over heat until dissolved; cool.
Add lemon juice and fold in cream; turn into freezing tray of automatic refrigerator with temperature control set at coldest point.
Freeze 2 to 4 hours, or until frozen to the desired consistency, stirring once during freezing.
Approximate yield: 6 portions.