Plum. Jelly.- — Take four pounds of sound,
ripe, red plums. Boil them in four quarts of
water until the liquid is reduced to three
pints. Strain through a jelly-bag, and with
each pint of juice put a pound of sugar✪ Plum Jelly. Boil
the syrup until it jellies. Pour into small jars,
and cover in the usual way. Or, put the plums
into a deep earthen jar, cover it closely, and set
it in a pan of boiling water, which must be
kept boiling imtil the plums yield their juice
readily. Pour the juice from them, strain, and
measure it ; then boil it quickly for twenty-five
minutes. " Put with it three pounds of sugar for
every four pints of juice, and boil a quarter of
an horn- longer. In either of the above cases
the plums from which the juice has been
strained may be sweetened and used for com-
mon pies ; or they may be made into plum
paste for dessert.
Plum. Kalteschale (a German dish for
hot weather).— Take one pound of sound ripe
plums. Put them into a deep earthen jar,
sprinkle over them a quarter of a pound of
lump sugar, and pour half a pint of water over
them. Tie two or three folds of paper over the
jar, and set it in a pan three-parts full of boil-
ing water, which must be kept boiling until the
plums are quite soft ; then lift the jar out, and
put it aside until the next day. Press the pulp
through a tamis. Crack the stones, and boil the
kernels — with the thick part which will not pass
the strainer, half a stick of cinnamon, and two
cloves✪ Plum Kalteschale — in half a pint of water for twenty
minutes. Strain the liquid into the fruit. Add
a little sugar to taste, and wine— claret for red
plunis, and light Rhine wine for green ones —
with a little more water, if liked. Serve the
fruit in a compote dish, with a slice of toast cut
into dice, and thrown when cold into the fruit.
Time, two days to prepare. Probable cost, 8d.,
exclusive of the wine. Sufficient for four or
five persons.
Plum. Loaf, Plain. — Put two poimds of
best flour into a bowl, and mix with it half a
tea-spoonful of salt, half a pound of picked and
dried currants, four ounces of moist sugar, and
half a nutmeg grated. Dissolve half an ounce
of German yeast very gradually in three-quar-
ters of a pint of lukewarm milk, in which has
been dissolved four- ounces of butte✪ Plain Plum Loafr or good
beef dripping. Stir this into the flour, and
knead it to a smooth dough. Put a cover over
the bowl, and set it to rise for about an hour.
Make it up into a loaf, put it into a buttered
tin, and bake in a moderate oven. If preferred,
a table-spoonful of solid brewer's yeast or
three table-spoonfuls of baking-powder may be
used instead of the German yeast. In order to
ascertain whether the loaf is snfficiently baked,
put a skewer into it ; if it comes out clean and
dry, the cake is done. Time to bake, one horn-.
Probable cost. Is. 2d. Sufiicient for a good-
sized loaf.
Plum Lozenges for Dessert.— Put a ✪ Plum Lozenges
Page 1248 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Plum. Jelly.- — Take four pounds of sound, ripe, red plums. Boil them in four quarts of water until the liquid is reduced to three pints. Strain through a jelly-bag, and with each pint of juice put a pound of sugar. Boil the syrup until it jellies. Pour into small jars, and cover in the usual way. Or, put the plums into a deep earthen jar, cover it closely, and set it in a pan of boiling water, which must be kept boiling until the plums yield their juice readily. Pour the juice from them, strain, and measure it ; then boil it quickly for twenty-five minutes. " Put with it three pounds of sugar for every four pints of juice, and boil a quarter of an hour longer. In either of the above cases the plums from which the juice has been strained may be sweetened and used for common pies ; or they may be made into plum paste for dessert.
Plum. Kalteschale (a German dish for hot weather).— Take one pound of sound ripe plums. Put them into a deep earthen jar, sprinkle over them a quarter of a pound of lump sugar, and pour half a pint of water over them. Tie two or three folds of paper over the jar, and set it in a pan three-parts full of boiling water, which must be kept boiling until the plums are quite soft ; then lift the jar out, and put it aside until the next day. Press the pulp through a tamis. Crack the stones, and boil the kernels — with the thick part which will not pass the strainer, half a stick of cinnamon, and two cloves — in half a pint of water for twenty minutes. Strain the liquid into the fruit. Add a little sugar to taste, and wine— claret for red plunis, and light Rhine wine for green ones — with a little more water, if liked. Serve the fruit in a compote dish, with a slice of toast cut into dice, and thrown when cold into the fruit. Time, two days to prepare. Probable cost, 8d., exclusive of the wine. Sufficient for four or five persons.
Plum. Loaf, Plain. — Put two pounds of
best flour into a bowl, and mix with it half a tea-spoonful of salt, half a pound of picked and dried currants, four ounces of moist sugar, and half a nutmeg grated. Dissolve half an ounce
of German yeast very gradually in three-quarters of a pint of lukewarm milk, in which has been dissolved four- ounces of butter or good beef dripping. Stir this into the flour, and knead it to a smooth dough. Put a cover over the bowl, and set it to rise for about an hour. Make it up into a loaf, put it into a buttered tin, and bake in a moderate oven. If preferred, a table-spoonful of solid brewer's yeast or three table-spoonfuls of baking-powder may be used instead of the German yeast. In order to ascertain whether the loaf is sufficiently baked, put a skewer into it ; if it comes out clean and dry, the cake is done. Time to bake, one hour. Probable cost. Is. 2d. Sufiicient for a goodsized loaf.
Plum Lozenges for Dessert.— Put a
Records on this page
Plum JellyPlum KalteschalePlum Paste SweetmeatsPlain Plum LoafPlum Lozenges