AuthorRetroRuth
From Farm Journal's Country Cookbook, 1959
Tested Recipe!
[cooked-sharing]
Mix together ¾ cup sugar and ¼ cup flour. Cut in butter to make fine crumbs, set aside.
Measure 1½ cups flour, sift with baking powder, salt, and 6 T sugar. Add lemon rind; cut in shortening with a pastry blender until the mixture resembles a coarse meal.
Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8 greased pan. Brush with melted butter.
Wash and dry plums, cut in half and remove pits. Press four rows of halves, skin side down, on dough; let overlap a little, but leave some space between rows. The number will depend on the size of the plums.
Sprinkle with lemon juice; then with the sugar-flour-butter mixture
Bake in moderate oven (375 degrees) for 45 minutes. Serve warm.
Yield: 6 servings
Ingredients
Directions
Mix together ¾ cup sugar and ¼ cup flour. Cut in butter to make fine crumbs, set aside.
Measure 1½ cups flour, sift with baking powder, salt, and 6 T sugar. Add lemon rind; cut in shortening with a pastry blender until the mixture resembles a coarse meal.
Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8 greased pan. Brush with melted butter.
Wash and dry plums, cut in half and remove pits. Press four rows of halves, skin side down, on dough; let overlap a little, but leave some space between rows. The number will depend on the size of the plums.
Sprinkle with lemon juice; then with the sugar-flour-butter mixture
Bake in moderate oven (375 degrees) for 45 minutes. Serve warm.
Yield: 6 servings
