71. STEWED PLUMS.--Because of the many varieties of plums with their
varying degrees of acidity, it is difficult to make a recipe with a
quantity of sugar that will suit all kinds. The recipe given here is
suitable for medium sour plums, such as egg plums and the common red and
yellow varieties. Damsons and green gages will probably require more
sugar, while prune plums may require less.

STEWED PLUMS
(Sufficient to Serve Eight)

1-1/2 qt. plums
1 lb. sugar
3/4 c. water

Wash the plums and prick each one two or three times with a fork. Bring
the sugar and water to the boiling point and, when rapidly boiling, add
the plums. Cook until they are tender, remove from the fire, cool,
and serve.


QUINCES

72. QUINCES are one of the non-perishable fruits. They mature late in
the fall and may be kept during the winter in much the same way as
apples. While quinces are not used so extensively as most other fruits,
there are many uses to which they may be put and much can be done with a
small quantity. For instance, various kinds of preserves and marmalades
may be made entirely of quinces or of a combination of quinces and some
other fruit. They also make excellent jelly. As their flavor is very