The bride's cook book

Plums served hot with any roast fowl are a welcome change from jelly or jam. Place a whole plum in the center of a baked apple and serve with hot sirup from canned plums. A few plums put through the strainer, added to cream cheese, and spread on crackers, make a delicious accompaniment to afternoon tea. De Luxe Plums served on French toast make a breakfast dish which every one will like. Place a plum in the center of your dish of hot breakfast food and use the plum sirup in place of cream. Canned plums may be added to any kind of fruit pie with pleasing result. Save any left over sirup from canned plums and pour over the apples in your next apple pie instead of water. The result will please you. PLUM PUDDING-SAUCE— Heat 1 cup of sirup from DEL MONTE Canned Egg or Green-Gage Plums, add 3 tablespoons of sugar or 4 tablespoons of com sirup, and 1 tablespoon of cornstarch moistened with 2 tablespoons of cold water, boil 10 minutes and serve hot. If sirup from the De Luxe variety of Plums is used, only 1 tablespoon of sugar or 1% tablespoons of com sirup will be necessary. RICE CUP WITH PLUMS — Line small individual molds with rice, place a DEL MONTE Canned Egg Plum in each, cover with rice, pack tightly and steam 15 minutes. Turn out and serve hot with Plum Pudding-sauce. STEAMED PLUM CUSTARD— Beat 2 eggs slightly, add 1 cup of hot milk and 1 cup of simp from DEL MONTE Canned De Luxe Plums. Put 1 plum in the bottom of each of 6 individual greased molds, pour in custard mixture, cover and steam until firm. Serve plain, or with Plum Pudding-sauce. STEAMED PLUM PUDDING — Mix 2 cups of soft bread crumbs with 1 cup of stoned DEL MONTE Canned Egg Plums, add V2 teaspoon each of salt, soda, cinnamon, nutmeg and clove, pour over V2 cup of molasses and 1 cup of milk, mix thoroughly and steam in a greased mold 2 hours. Serve with Plum Pudding-sauce. SCALLOPED PLUMS— Mix a cup of DEL MONTE Canned Plums, stoned and cut in pieces, with 1^/^ cups of bread crumbs. Put in a greased baking dish, pour over ^ cup each of sirup from the plums and hot water and bake in a moderate oven 25 minutes. Serve with lemon sauce or Plum Pudding-sauce. JELLIED PLUMS — Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling water, add 1 cup of sirup from DEL MONTE Canned De Luxe Plums, pour over plums which have been stoned and arranged in a serving dish. When firm serve plain or with whipped cream if desired. PLUM SALAD— Arrange DEL MONTE Canned Green-Gage Plums on lettuce leaves, sprinkle with chopped, blanched almonds, and serve with French dressing. HOOVER PLUM PUDDING— Heat 2 cups of milk and add ^ teaspoon of salt, % cup of corn sirup, and % cup of comstarch moistened with V2 cup of cold water, and cook in the double boiler 35 minutes. Pour onto the yolk of 1 egg and cook 2 minutes, add 1 cup of DEL MONTE Canned Green-Gage Plums and fold in 1 stiffly beaten egg white. Pour into serving dish and chill. JACK HORNER BREAKFAST PUDDING— Make a com meal mush with % cup of white com meal and 3 cups of boiling salted water. Put 3 DEL MONTE Canned De Luxe Plums in each of 6 individual molds, fill with mush and chill. Serve with the sirup from the plums. DEL MONTE Prepared Prunes One of the most delicious and healthful of fruits, pmnes, are not used as I6A The Conservation Foods of Flavor