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.

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.