“One thing that I've been missing this year, more than ever before, is fresh fruit. During the last few days I've nursed a craving for a tart Northern-Spy apple, or a Golden Pippin with a water-core, or a juicy and buttery Bartlett pear fresh from the tree. Those longings come over me occasionally, like my periodic hunger for the Great Lakes and the Atlantic, a vague ache for just one vision of tumbling beryl water, for the plunge of cool green waves and the race of foam. And Peter overheard me lamenting our lack of fruit and proclaiming I could eat my way right across the Niagara Peninsula in peach time. So when he came back from Buckhorn this afternoon with the farm supplies, he brought on his own hook two small boxes of California plums and a whole crate of oranges.”
A cook of roughly the same moment, setting down the same dish.
1331. INGREDIENTS.--1/2 lb. of good short crust No. 1211, 1-1/2 pint of plums, 1/4 lb. of moist sugar. [Illustration: PLUM TART.] _Mode_.--Line the edges of a deep tart-dish with crust made by recipe No. 1211; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from 1/2 to 3/4 hour. When puff-crust is preferred to short crust, use that made by recipe No. 1206, and glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze. _Time_.--1/2 to 3/4 hour. _Average cost_, 1s. _Sufficient_ for 5 or 6 persons. _Seasonable_, with various kinds of plums, from the beginning of August to the beginning of October.
Sources: The passage is from Arthur Stringer, The Prairie Mother, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, pear stamp.