Plum Dumplings

Boil six large potatoes in salt water; drain and put through a press or mash with a potato masher. Beat one egg into the mixture, roll out on a board with a little flour. Wash plums and roll in the potato mixture, sweeten to taste and drop in boiling water. When done brown bread crumbs in drippings and serve hot.

Submitted by Mrs. A. Kilpatrick 

Plum Conserve

 Cut 4 quarts of plums into quarters, removing the pits. Cut 4 oranges in tiny cubes and dice the rinds of 2 of them. To this mixture add 1 pound seeded raisins, 5 pounds sugar, 1 pound English walnuts, shelled and broken. Put into a granite kettle and cook one-half hour or until it will jell. Try it by cooling a spoonful in a saucer. While it is cooking, stir from time to time to prevent burning and do not let it cook too fast. 

Contributed by Miss Amy L. Block