No. 3743 — Hungarian Plum Purée or Povidlá with Sugar

In late August or early September choose fully ripe, well-rested Hungarian plums, which the author says become sweet enough to require no sugar.

Sort, tear each fruit open to remove the stone and cut away damaged portions. Cook over gentle heat with constant stirring; although the plums soften in half an hour, reduce for five or six hours until dense and dark.

The next day rub the hot mixture through a fine sieve, leaving no solids behind. On a following day heat again; sugar is optional, up to 1 pound per garnetz (12 glasses) purée.

Cook until the mixture falls from a spoon in lumps, pour hot into a stoneware pot and leave in a warm oven overnight after bread baking to form a surface crust. Cool, tie and store somewhere dry.

Use for sweet pies, pancakes, fritters, airy pastries or as an accompaniment to roast turkey.