As there are so many varieties grown, and all good for dessert, compotes, etc., I will simply here append a few ways of taking care of them when they are to be had very cheap.

Plum Marmalade

Rub the plums but do not pare them, cut in halves and remove the stones, weigh them, and allow half a pound of sugar to each pound of fruit. Put the fruit into a preserving kettle, add sufficient water to cover the bottom, cover, and bring slowly to the boiling point, then stir and mash the fruit until fine, add then the sugar and some of the kernels blanched and minced, boil and stir continually for fifteen minutes, then draw to one side and allow to simmer for twenty minutes more; pack away in stone crocks.

Plum Butter

Select mellow fruit, peel and remove stones, weigh the fruit then, and to each pound allow three quarters of a pound of sugar, place the fruit in preserving kettle, heat slowly to boiling point, then mash till smooth, then rub through a fine sieve into another kettle; add the sugar and boil for fifteen minutes, stirring continually; pack away in small jars.

Plum Jelly

Take common blue plums, wash in cold water, place in preserving kettle, adding two quarts of water to each bushel of fruit, cover the kettle and heat slowly until the fruit is soft and tender, then turn into flannel jelly bag and let drip till fruit is dry. To every pint of this juice allow one pound of granulated sugar, put the juice into preserving kettle and bring it quickly to the boil, add then the sugar and stir till dissolved, then boil rapidly till it jellies, about twenty-five minutes; remove scum as it rises; as soon as it jellies, take jelly tumblers, roll them in boiling water, fill with the boiling liquid, stand aside for 24 hours, then screw on the covers.

Plum Pudding

As each and every pastry cook has his own favorite recipe for this dish, which is usually associated with Christmas, I will simply append one that has always given satisfaction to the best of critics:

Pound and a half of raisins stoned and freed from stalks... Pound and a half of currants, rubbed and freed from stones... Pound mixed of citron, orange and lemon candied peels... Two and a half pounds of finely chopped beef suet... Two pounds of sifted flour... One and a half pounds of brown sugar freed from lumps.

.. Eight eggs... One and a half pints of rich milk... The grated rind and juices of two lemons and two oranges... One ounce of mixed ground nutmeg, cloves and cinnamon... Half a pint of Cognac and a teaspoonful of salt.

Mix overnight before to be boiled in the morning; fill into molds or into a buttered and floured cloth; boil steadily for five hours; serve with hard and brandy sauces.

Plum Cake

The finest wedding cake as made by a late employer of mine:

Pound and a half of sifted flour... Pound and a half of pure butter... Pound of powdered sugar... Pound of French cherries cut in halves (cerises glaces)... Pound and a half of seeded raisins and cleaned currants (three-quarters of each)... Half a pound each of shredded citron, orange and lemon candied peels... Half a pound of finely chopped almonds... Eight whole eggs... Grated rind and juice of four oranges... Half an ounce of mixed ground cinnamon, cloves and nutmeg... Half a pint of Cognac and a teaspoonful of salt.

Pompano

A most delicious nutty flavored fish of the Southern waters, broiled whole, or, if large, filletted and broiled; served with maitre d'hotel sauce, or melted butter and Tartar sauce aside, garnished with lemon and fancy potatoes... Broiled fillets of Pompano served spread with Montpelier butter and garnished with Julienne potatoes... Filleted Pompano sauteed with strps of bacon, served with it and fancy potatoes... Small Pompano fried a delicate brown with butter, butter oil then poured off into another pan, browned, then is added lemon juice and chopped parsley; served over the fish, garnished with Saratoga chips.

Porgie

Name of a small fish plentiful in the Eastern States markets; served in every way applicable to perch.