Plum Sauce

6 lbs. ripe plums. 2 lbs. (4 cups) brown sugar. 3 pints (6 cups) vinegar. 6 teaspoonfuls salt. 2 teaspoonfuls powdered clove. 2 teaspoonfuls black pepper. 2 teaspoonfuls grated whole ginger. 1 1/2 teaspoonfuls red pepper.

Wash and dry the plums, then put them into a preserving pan with all the ingredients and boil until the plum stones can be easily removed.

Strain through a colander or fruit press, then bottle and seal.

Plum Catchup

1 gallon ripe plums. 1 teaspoonful powdered cloves. 4 lbs. (8 cups) sugar. 1 pint (2 cups) vinegar. 1 teaspoonful powdered mace. 1 teaspoonful powdered cinnamon. 1/2 teaspoonful powdered ginger.

Boil the plums until soft, then rub through a sieve or press through a fruit press, add the sugar, vinegar and spices and boil for fifteen minutes.

Seal in jars.