PICKLED PLUMS

      Title: PICKLED PLUMS
  Categories: Pickles
       Yield: 6 Servings
  
      10    Minutes, pour over plums and
            -let stand several hours.
            -Bring to boiling
  
   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. Approx. yield: 6 (6 oz.)
   glasses.
   
   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.
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