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•mt w tame general Plume ere the moit widely distributed of ell native fruits In America, and were a welcome and valuable addition to the diet of early pioneers. **'" *r In nearby Michigan, the third largest producer of plums In the no­ tion, Italian plums are the specialty there, primarily the Stanley and Btufre varieties. Stanleys are Urge, derk blue-bleck, freestone plums with s firm, greenish-yellow flesh. Blufre are larger than the Stenleys, but with the characteristics. Plums heve nutritional value. Purple plums contain vitamin A end C plus mlnerels. One crop of freeh, spritely testing plums hes Just 94 calories The nutritional value of rew plums, with three to e sorting, is: 75 kilocalorlee, .4 gram fibre, 170 milligram potassium and 3 I.U. vitamin A. The nutritional value of cenned plums, three plus two teblespoons syrup, Is: 83 kllocalories, .4 gram fibre, 142 milligram potassium and 1,2101.U. vitamin A. Serving ssggestions: purple plums can be used in a multitude of waye. They ere excellent for out-of- hand eating; to brighten a salad; for delicious plum pie; testy in fresh plum dumplings; as stewed plums; in traditional plum pudding; in plum Kserves, in Jems end Jellies; for venly plum ceke; served In helves with cheeee; end purple plums add color to e fruit bowl. IPICID PLUM BREAD leu w Vi cup honey*- % cup sugar _ k ltsp. vanilla extract ltsp. baking soda 1 lb. can purple plums, drained, pit­ ted, cut Into pieces 3 cups all-purpoee flour 1 cup walnuts, chopped tsp. cloves, ground % tsp. clnnemon, ground In e mixing bowl, creem egg with sugar, honey and vanllle. Ada flour, soda and sptcee. Mix until blended. Stir in plum pieces and nuta. Do not overmix. Grease and flour one 9x5-inch loaf an. Pour better into prepared pen. eke in preheated 350*F. oven 50-00 minutes or until done. If top becomes too brown, cover looeely : with foil to prevent overbrownlng. : Remove from loef pan and allow to cool on baking reck. Note: Plums can be cut easily with : kitchen sheers. SIMPLE-SIMON PLUM CRUNCH . 1 (1 lb. 14 oz.) can purple plums 3 tbps. corn starch Steunsuiar jitsp. allspice" *1 tbsp. lemon Juice 1-2 cups prepared granola Dram plums and reserve Juice. Pit plums and set eside. Combine corn atarch, sugar and allspice. Stir in 2 -tablespoons reserve syrup. Mix until smooth. Add to remaining syrup along with lemon Juice. Cook and stir over medium heat until smooth and thick. Place plums in serving dish. Pour sauce over plums and Sprinkle with granola. Serve warm or chilled. Makes 4-5 servings. 'plum good B.OV.ITM JAM r PEACH-PLUM JAM 2 lbs. ripe peaches 1% lbs. fully ripe Italian prune plums 12tt oi. pkg. powdered fruit pectin cups sugar Peel and pit peaches, chop very fine. Pit plums, chop very fine. Mix fruKs; measure 4>4 cups Into lerge saucepan. Plow saucepen of fruit over high . heat Add pectin. Stir till mixture conies to e herd boll. At once, sttr In suger. Bring to a full, rolling boll and boilliara l minute, stirring con­ stantly. Remove from beet. Skim and stir for 5 minutes. Ladle quickly Into hot scalded glasses. Seel at once. Mekes 10 (6 oi.) glosses. PLUM CONSERVE 21bs.ItelUnplums 1 cup seedless raisins l medium orenge 3 CUDS sugar ,K . \ ft cup coarsel/chopped walnuts Pit plums. Grind all fruits; add sugar; bring to boil. Cool till thick, about 10 minutes. Stir In nuU. Pour into hot scalded Jers. Seal et once. Makes6(tt-plnU). CHEESE 8TUFFED PLUMS 1 lb. con purple plums (halved and pitted) 4 cup Port Light lot. cream cheese Vfc cup crushed pineapple, drained well ft cup walnuU, chopped fine Vt cup cbeddar cheeee, grated Vk tsp. nutmeg DraU plums. Remove piU and pit plums In half. Pour Port over plums. Cover end refrigerate six hours or overnight. In food processor whip creem cheese 20 seconds. Add pineapple, walnuts, Cheddar cheese end nutmeg and bUnd in proceeeor. Drain Port from plums. When reedy to serve, use a pastry beg with large fluted opening. Fill plum halves with cheese mixture. Serve et room temperature. Yield, appr Imately 20 halves. Note: Stuffed plum halve garnished with parsley or jiUvers of green maraechlno i PLUMKUTCHEN lean (lib. 14 oz.) plums fc cup butter or mergarlne % cup sugar " legg 1% cups sifted flour » 2 tsp. baking powder tap. salt ft cup milk % cup sugar 1 tsp. cinnamon Dram plume, reserving fc cup syrup. Pit plums and eel ande. ~ Beet together butter and * cup ir, add egg and mix well, {lft together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Pour into greased lft-quart bak­ ing dish. Arrange plums on top. Pour reserved syrup or ft cup water over plums. Combine ft cup sugar and cinnamon/ sprinkle over plums. Bake at.$7S*F. about 30 minutes. Males about 0 servings. W L l Plum Kuchen 16-18 freibpiums, stoned and sliced ft cuplij^cotttiyi^fr suger ft cup oatmeal ft tsp. allspice 1 tbsp. butter or margarine 2 tbsp. brown sugar Place plums in lft quart bi dish. Pour syrup over fruit, together all remaining Ingredient and sprinkle evenly over plums. Bake at 375'F. about 30 minutes or microwave at full power 5-7' minutes, routing dish once. Makes 4-6 servings. 1 pkg. (3 ozs.) cream cheese, soften­ ed ft cup dairy sour creem 1 tbsp. sugar 1 tsp. grated lemon peel ft tsp. vanilla ft cup finely chopped crystallized |lnger (optional) . Halve or quarter plums and remove pits. PUce plums on a bed of ;ns. Beat cream cheese until fluf- ; stir in sour cream, sugar, lemon peel and vanilla. Spoon mixture onto plum halves. Sprinkle with ginger. Chill until ready to serve. Makes 8 servings. , strai 2 cups dairy sour cream ft cup 1 banana, sliced Lettuce leaves Pineapple, peaches, Strawberries, seedless grapes, papaya In saucepan stir plums, sugar and salt over low heat until Juices flow. Bring to boil; simmer 3 minutes, or until Just tender. Cool.- w Fold into sour cream, along with nuts and banana. Spoon Into paper- lined muffin tins. Freeze. Remove from freezer 15 minutes before serv- PLUM SUMMER SALAD Sfres& plums Salad greens .-4tLmUMIUBTY8ALAM 2ft cups (1 lb.) silled fresh ] X ft cup sugar ft tsp. salt fresh plums ro serve: line salad plates with lettuce leaves; place frozen salad cups in center. Attractively arrange sliced/fresh fruits of choice around sala.d cups. Makes 12 cups. Dessert Creme PLUM DESSERT CREME 1 can (lib. 14oz.) plums 2 tbsp. lemon Juice Cinnamon to taste 1 cup dairy sour unflavored yogurt 1 angel cake/pound cake (optio Drain plums and reserve Pit plums and push throuf food mill. , Combine plums, syrup, lemon Juice anitcinnamon. Beat in sour cream or unflavored yogurt. Chill. Serve alone or pour over cake. Makes about 5 cups, or 8-10 servings. cream eve or WOODSTOCK: 124CassSt....Mon.-Thurs.9:30-5; Frl.9:30-8; Set.9:30-5* (81$)338-7300• MAKE to midnight .m. to midnight Sun. 9 a.m. to 10 p.m. Jamboree Highland Bagpipe Competition Highland Gamse Competition Highland Dancers Competition SEE YOU AT CARPENTER PARK PRESENTS/ ASHFIELD ELGIN • WOODSTOCK • CRYSTAL LAKE Martex r This 100% cotton towel is super absorbent and comes in 8 beautiful colors - White,^Jade, Ecru, Birch, Adobe, Rose, Lemon ancUSIate. Ackemann's every day low price of • Bath, 4.99 Hand, 3.99 Washcloth, 1.99 OUR SUMMER WHITE SALE ENDS SAT., SEPT. 10th LINENS, second floor east, Elgin • Main floor, Woodstock