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.