MAKING 1 In a pan add water and plums.Simmer to take one extract. 2 In a pan add all the extracts and stir in sugar (each 2 1/2 cup of juice will need 2 1/2 cups of sugar to reach the setting point) 3 Boil rapidly until setting point is reached. SERVING 4 ..

MAKING 1 In a closed pan, put the fruit along with water and cook very slowly until it is tender. 2 Sieve and measure. 3 To a clean pan return the pulp, along with 1 lb sugar to each pint of pulp. 4 Slowly bring to a boil so the sugar is completely ..

GETTING READY 1 Wash the fruit tthroughly and remove any stalks and leaves. MAKING 2 In a heavy bottomed pan add water and damsons.Cover with a lid. 3 Simmer over low heat until the fruit is tender. 4 Rub the damsons through a fine seive and weigh the ..

GETTING READY 1. Use ripe damsons that are in good condition. 2. Wash damsons with water. MAKING 3. In a bowl, place damsons and pour boiling water on top; let them cool down. 4. When they are cool enough to handle, pulp damsons and stir in pectic enzyme and ..

GETTING READY 1. Rinse the damsons and remove their stalks MAKING 2. In a pan, add the fruit with enough water to almost cover and cloves 3. Allow it to come to a boil and simmer gently till fruit is tender 4. Turn the heat off and rub the fruit through a ..

Look over plums, discard imperfect ones; wash, cut plums in half and remove seeds or leave whole. Skins are not removed in Damson preserves for these contribute much to flavor and color. Put plums and water into heavy preserving kettle (2-gallon capacity), ..

Prick the plums with a fork several times. Put all ingredients in a bottle with screw top and leave in view and give it a good shake several times a day for 5 or 6 days. Store for 1 year (worth the

Mix dry ingredients well. Combine dry ingredients with suet, almonds and fruit in a large mixing bowl. Mix well. Add eggs to lemon juice and whiskey, and stir all ingredients together. Leave overnight. Fill a large well-greased bowl 3/4 full, and cover with ..

Combine the plums, sugar, lemon, raisins and orange with a small amount of water in a heavy kettle and cook until thick and clear, then add the nuts. Pour into hot sterilized glasses. Cool and cover with melted paraffin to

Bring to boil slowly. Cook until thick and clear, stirring constantly to prevent sticking. Pour in scalded jelly glasses; seal with melted

MAKING 1) Take a large saucepan and combine in it sugar, plums, raisins, lemon and orange. 2) Add a small amount of water and cook until mixture turns clear and thick. 3) Stir in walnuts and mix. SERVING 4) Pour Plum Conserve in hot sterilized jars and seal ..

To each cup of plum pulp add 1/2 cup honey. Add small amounts of spices. Cook slowly until thick and clear. Pour into hot sterilized

1. Make a slit in the side of each plum along the natural division of the fruit. 2. Place in an ovenproof dish and drizzle over the honey. Pour over the port, cover and cook in a preheated oven, 170°C/325°F, for 30-40 minutes, depending on the ripeness of ..

Stem and wash plums and pierce each with a fork. Place in layers with sugar in an enamel kettle and add water. Let stand overnight. Drain and boil juice 5 minutes. Add plums and cook until clear. This takes only a few minutes; do not over cook. Seal in clean ..

Cut butter into biscuit mix. Stir in granulated sugar and rind. Beat egg and cream until blended; with fork, stir into first mixture. Put on floured board and knead a few times. Roll out to form a rectangle 15 x 3 inches. Spread with preserves, and fold twice ..

Cut butter into biscuit mix. Stir in granulated sugar and rind. Beat egg and cream until blended; with fork, stir into first mixture. Put on floured board and knead a few times. Roll out to form a rectangle 15 x 3 inches. Spread with preserves, and fold twice ..

GETTING READY 1) Preheat the oven to 450°F. MAKING 2) Gently cut the butter into the biscuit mix, then stir in the rind and granulated sugar. 3) Beat the cream and egg together with a fork and stir into butter mixture. 4) On a floured board, knead the ..

This lovely plun cake is one of my favorite summer desserts. Made with fresh and pitted plums of choice, the plum cake is spiced with a hint of cloves for a tingly flavor and baked with sugar, eggs, flour, milk and breadcrumbs. Bake these up for a summer ..

MAKING 1) In a 2- to 3-quart saucepan, mix together sugar and plums, with the plums on the bottom. 2) Cook the plums, tightly covered, on medium heat for 10 minutes and then toss the pan gently to distribute the sugar evenly, ensuring not to break up the ..

GETTING READY 1. Drain the plums and reserve the juice. 2. Pit the plums and chop roughly. 3. Preheat the oven to 425°F before baking MAKING 4. In a saucepan, combine sugar, butter and angostura bitters with the reserved plum juice. 5. Boil to make a thick ..

GETTING READY 1. Preheat the oven 180C/fan 160C/gas 4 2. Grease and line the base of a 20cm round cake tin MAKING 3. Halve and stone four of the plums and set them aside for later; roughly chop the remaining 4. In a lage bowl, add butter, sugar, flour, ..

Preheat the oven to 220°C/425°F/Gas Mark 7. Line a 23 or 25 cm/9 or 10 inch pie-dish with pastry, making a double layer round the edge and crimping decoratively. Fry the breadcrumbs in 2 tablespoons of butter until crisp and golden brown. Mix with the ..

For the Spiced Pears fans out there, this is an amazingly simple and delicious recipe to die for! Rich, flavorful, gorgeous and what not, Spiced Pears is simply scrumptious to add life to any meal of the day. Delight in this wonderful recipe!

Cream the butter and sugar until light and fluffy. Mix in the suet. Beat in the eggs one at a time. Sift together the flour, soda, salt, and spices. Combine the fruits and nuts. Dredge with 1/2 cup of the sifted dry ingredients. Add the bread crumbs to the ..

GETTING READY 1. Use a sharp paring knife, peel the rind of one orange. Slice off as much of the white portion as possible, keeping on the orange part of the peel. 2. Thinly slice the peel into juliennes or strips. Reserve in a bowl 3. Peel remaining oranges ..

Bone and roll the piece of pork, put it in a dish with the bones and some whole peeled potatoes round it. Sprinkle with salt and pepper: the piece should have no crackling on it, but the fat should be scored so that it can melt and run down. Roast in a ..

GETTING READY 1. Preheat oven moderate to 375° F. MAKING 2. Prepare fruit and layer in greased pie dish with sugar. 3. In a bowl rub butter into flour. 4. Mix sugar to it and rub the mixture until the mixture forms small lumps. 5. Sprinkle the mixture over ..

Peel, core and slice the apples into a pan. Add 1/2 gill water, 4 oz brown sugar and lemon rind. Cook gently with lid on the pan until soft. Place in a greased 2-pt. pie-dish. Rub the fat into the flour until of the consistency of fine breadcrumbs. Add the ..

MAKING 1) Avoid crushing fruit, but if you are using a tough-skinned fruit, like damsons or sloes, either prick them or cut into slices. 2) For strawberries,cut into halves. 3) For peaches, leave the skins intact, but halve and pit them. 4) In a clean jar ..

Drain liquor from the fruits into saucepan. Add lemon juice, cloves, and cinnamon, and simmer, uncovered, for 20 min. Strain, reserving cinnamon. Meanwhile, arrange drained fruits in a bowl. Pour hot syrup over all. Top with cinnamon sticks; cool; then chill ..

Method In a bowl rub butter and shortening into flour and salt, with the fingertips, stir in ground almonds and sugar. Mix egg yolk with vanilla and water and add to the flour mixture. Work lightly to a smooth dough and chill. Roll out two-thirds of dough to ..

Scald milk and add shortening to melt. Soften yeast in warm water. Add 1 tablespoon sugar to yeast. Add cooled milk and shortening, 3/4 cup sugar and salt. Add beaten egg and flour to make soft dough. Let stand 10 minutes. Knead on lightly floured surface ..

GETTING READY 1) Prepare the pastry. MAKING 2) Take two-thirds of the dough and roll out to 1/4-1/2 inch thickness. 3) Use the dough to line the flan ring and fill with jam. 4) Using the remaining dough, roll out to a round and place over the top of the ..

MAKING 1) Add yeast and a pinch of sugar over the lukewarm water (110° to 115°). 2) Allow the mixture to stand for 2 or 3 minutes and then dissolve the yeast by stirring well. 3) Place the container in a warm, draft-free place for 2 or 3 minutes, such ..

MAKING 1) In a thick pan, heated over low heat, heat oil and sauté onion in it until pale yellow. 2) Mix in curry powder and tomatoes and then cook, covered for 30 minutes. 3) Cook again for 30 minutes after stirring in liquid, bananas and apricots, until ..

1. Heat the butter in a large, heavy enameled skillet or a large saucepan. Add the lobster and cook quickly over high heat for about 1 minute, stirring frequently. Using a slotted spoon, transfer the lobster pieces to a small bowl, and set aside. 2. In the ..

In large bowl stir together flour, sugar, baking powder, and salt. Cut in butter or margarine till mixture resembles coarse crumbs. Combine eggs, 1/4 cup milk, and vanilla; add to dry ingredients and mix well. Turn onto lightly floured surface; knead gently ..

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Dry the skin of the uncooked duck. 3. Wipe and pat it dry. 4. The essence of Peking duck is its crisp skin, which is stripped off the cooked duck and served separately. Take string and pass it under ..

Blending cold fruit with juice makes a delicious soup-like treat sure to cool the whole family off. Experiment with these