Cassell's dictionary of cookery

Ornament it in any way that fancy suggests. Eaised and mottoed ornaments may be fastened upon it, or a small portion of the icing may be made thicker with a little more sugar, and then be squeezed through the small end of a piece of paper twisted in the form of a sugarbag, to make a piping. Plum Cheese, made from Plums which have been used for Jelly.— Skin and stone the plums from which the juice has been strained. Weigh them, and boil them until dry. Mix one pound of powdered loaf sugar with every three pounds of fruit, and boil it again until the pulp leaves the sides of the pan with the spoon. Press it into shallow moulds, cover it as jam is covered, and store in a cool dry place. Time to boil, one hour and a quarter to boil the fruit by itself, half an hour to boil it with the sugar. Plum Jam. — The directions for making various kinds of plum jam are given under the name of the plum itself. There are so many varieties of this fruit, and these differ so much in quality and sweetness, that hardly any general recipe can be given. Nevertheless, as there are numerous occasions, especially in towns, where fruit is bought without its distinctive name being known, the following instructions are given, as it will answer for most kinds of the fruit. It must be remembered that when the plums are very hard and sour a larger proportion of sugar will be required. Di\'ide the plums, and take out the stones; or, if preferred, merely gash them with a silver knife, and remove the stones as they rise in the pan. Spread the plums out on large dishes, sprinkle over them three pounds of sugar to every four pounds of fruit, and let them remain for twenty-four hours. Put them into a preserving-pan, and let them simmer gently for half an hour, stirring constantly to keep them from burning. Carefully remove the scum as it rises, afterwards boil them quickly for a quarter of an hour. If liked, a few of the stones can be cracked, and the PLU ( 588 ) PLU kernels peeled and added to the jam two or three minutes before the jam is taken from the fire. Pour the jam into jars, and cover in the usual way. Plum Jam without Sugar. — Take a gallon of ripe elderberries. Strip them from their stems, put them into a deep earthen jar, place this in a saucepan of water, and keep it boiling until the juice flows freely. Press the juice through a strainer, put it into a preserving-pan with two gallons of dry ripe plums (mussel plums arc the most suitable for the purpose), a quarter of an ounce of powdered cinnamon, a quarter of an ounce of powdered cloves, and six inches of thin lemon-rind finely minced. Let the jam boil gently for two hours or more until it is thick and smooth : stir frequently to keep it from burning. Turn it while hot into stone jars, and when it is cold pour boiling mutton suet over it, or cover with brandied paper and bladder. Store in a cool dry place.