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SLIWKI W PIANIE (Plum Fluff), Polish
Wash fresh plums. Combine wine and 1 cup of the sugar in a saucepan, bring to a boil, stirring until sugar is dissolved. Add plums, cover and simmer for 20 to 25 minutes, or until plums are soft. Now beat egg whites until they stand in soft peaks, gradually add remaining ½ cup sugar and vanilla, beating until mixture is stiff and glossy. Pour hot plums and juice into a 2-quart baking dish or into 6 individual casseroles, spread meringue over fruit. Bake in a moderately hot oven (375°) for about 12 minutes. Serve hot in desert dishes or individual casseroles. Serves 6.
Note: A No. 2 ½ can of plums may be substituted for the fresh fruit. Drain plums, simmer the juice, wine and 1 cup of sugar for only 5 minutes before adding plums and immediately pour into baking dish.
Contributed by Mrs. Emily Kaminski, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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