-B—Lancaster Farming Saturday. July 25. 1959
For the
Farm Wife and Family
Its Plum Time
By Mrs. Richard C. Spence
The record-large crop of dessert plums, already com
ing to market, will be in very heavy supply during the
next few weeks. These large juicy plums are of different
varieties. All are good for fresh eating—whole or cut up
in fruit mixes. But they may need to be purchased a few
days ahead of use so they can be held ii the kitchen for
extra ripening.
If you serve them cut up
for fruit salad, fruit cup or
mixed fruit, use lemon ju.ce
or other tart juice to prevent
the cut surfaces from darken
ing from* exposure tt> air.
Sound, ripe, well-colored
plumbs may be home-frozen
sucessfully. Plums are favor
ite fruits for jam or preserv
es.
To lake advantage of the
peak supply you can fieeze
them ■whole without sweet
ening to make into jam later
Or you can make plum pu
ree and freeze it to use as a
sauce to serve on ice cream
or puddings or as a base lor
plunlTsherbert or plum whip.
Pmee, the sweetened siev
ed fruit, is a space sayer m
the freezer. It includes no
pits or skins and packs into
containers compactly.
Here is one way to pre
pare frozen plum puree-
Wash plums, add one quart
of water for each four quarts
(four lbs.) of plums. Bring
to a boil and cook two min
utes, cool and press through
a sieve.
With each quart of puree,
mix 11 > to one cup sugar, de
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pending on the tartness of
the fruit Add U teaspoon
crystalline ascorbic acid to
each quart of puree for bet
ter flavor and color.
, Pack .into rigid
leaving headspace for expan
sion in freezing. In a pint
container with a wide lop
opening, leave 14 -inch head
space; in a' pint container
with a narrow l- top opening,
leave %-inch headspace.
Pint containers freeze fast
er than larger containers, and
often are the more conve i
ient to use.
After* filling contain'"*-
seal and freeze promptly.
Store at zero F. or below.
Plums can be used in a
variety o± desserts. Follow
ing are some you might like
to try.
3 cups pitted fresh plums
114 cups sugar
2 tablespoons flour
2 tablespoons lemon juice
14 teaspoon salt
1 recipe plain pastry
1 tablespoon butter
Combine plums, sugar, fl
our, lemon juice and salt.
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25 North Duke St.
Phone EX 7-2818
Plum Pie
per Annum
Line pie pan with pastry,
add filling, dot with butter
and oover with top crust.
Bake in very hot oven (450
degrees) 10 minute?; reduce
temperature to moderate
(350 degrees) and bake 35
minutes longer or until pl
ums are tender. Makes’ one
(9-inch) pie.
* V
Plum 'Brown Betty
6 slices 4 or 5-day-old
bread from 1 pound loaf
1 lb. red plums, ,8 to 10
% to 1 pup sugar'
% cup melted butter or
margarine
Cream, optional
, Butter a 1014 x 614 x 2-in
glass baking dish, or a six
cup casserole with cover.
Start oven 10 minutes before
baking;-set to hot (450 de
grees) .. X
s (Trim brown crusts from
;brdad thinly, using scissors
or” sharp ,knife. Stack slices
together On board and with
sharp, knife, cut through bo
th ways to make* Vi-inch cub
es.
There should be four cups
slightly presed down. Spread
cubes on cookie sheet ana
toast lightly under broiler or
in' hot oven, turning cubes
with fork two or three times.
Cool, then turn into three-qt
bowl.
Drizzle with butter, tossing
to coat well; sprinkle 14 of
them into prepared pan. Stir
sugar into rest of crumbs.
With sharp paring knife, cut
plum flesh cleanly from pits
in 5 or 6 pieces.
Spread half the plums ev
enly over crumbs in nan,
then sprinkle with half the
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PARKING AT REAR
OF STORE
sugar mixture. Repeat with
rest of plums and sugar mix
ture.
Cover with a’uminum foil
pressing it snugly against out
side of pan; or cover casse
role.
Bake 20 minutes or until
fruit is cooked and starts to
bubble; uncover and bake un
til crumbs are richly brown
ed, about 10 minutes longer.
Remove to cake rack to co
ol. Serve lukewarm, with - •
without sliehtiy sweetened
cream sprinkled with cinna
mon. Makes four servings.
Fresh Red Plum Cobbler
1 lb. red plums, 8 to 10
% to % cup sugar”
1 tablespoon cornstrach
Dash of salt
1 cup all-purpose flour
IV* teaspoon baking pow
der )
2 teaspoons sugar
- % teaspoon salt
V* cup shortening
% cup milk
Adjust rack four to five in.
above bottom of oven Start
oven 10 minutes before bak
ing; set to 450 degrees. Have
ready an eight-inch pie pan.
Wash plumfc:-pit and cut in
five or six pieces. Blend su
gar, cornstarch and salt.
Sift flour, measure, resift
three times with baking pow
der,- two teaspoons sugar and
salt, the last time into a two
or three-quart mixing bowl
Cut shortening into flour
with pastry blender until par
tides are size of rice. Add
milk al 1 at once and stir with
fork until well mixed.
Turn out on floured past
ry cloth; knead three or four
See it now,
C°LORS
times, then r o u
about 12
Fold over and 4
center of pio y *i
fid md
les of pan. 11
About a t WOliii
dough will h d J nt| i
Sprinkle % 0 f
over bottom. t|J if
into the fruit t ®'
to lined pan,
Bnn g extend,?
carefully up 0v ! *
ward center /
Slightly ruffled J*
a three or f OUr
circle of plums J
Bake ten
duce heat to mod,;
degrees) and bab
minutes longer or
tractively browned
Remove to cak !tJ ,
ol to lukewarm &
or with cream S
servings.
Dutch Piuj,
1% cups sugar
V* cup flour
V*. cup butter or
$
B. 1
l
* *
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