[Illustration: uncaptioned] 3 cups prepared juice 4 cups sugar 1 box powdered fruit pectin TO PREPARE THE JUICE: crush 1 lb. fully ripe plums. (Do not peel or pit). Add ¾ cup water, bring to boil; simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large saucepan. TO MAKE THE JELLY: measure sugar; set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin; stir until mixture comes to a hard boil. At once stir in sugar. _Bring to full rolling boil; boil hard 1 minute_, stirring constantly. Remove from heat, skim, pour quickly into glasses. Paraffin at once. Makes about 7 six-ounce glasses. PASTEL PLUM FROSTING: Combine ⅓ cup plum jelly, 1 egg white and dash of salt in top of double-boiler. Beat with rotary egg beater until mixed. Set over boiling water; beat constantly 3 minutes or until frosting “peaks”. Cool. Spread on cake. PINEAPPLE UPSIDE DOWN CAKE [Illustration: uncaptioned] 6 tablespoons butter or margarine ⅔ cup brown sugar 1 No. 2 can (2 cups) crisp-cut crushed pineapple Maraschino cherries Pecan halves 1 package white cake mix 1. Melt butter or margarine in 9-inch skillet. Sprinkle with brown sugar; top with drained pineapple; decorate with a pattern of Maraschino cherries and pecan halves. 2. Prepare cake mix as directed on package. Pour batter evenly into skillet. Bake in moderate oven, 350°F., 1 hour. Remove from oven. Run spatula around edges of cake. Invert on serving plate. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings. VARIATIONS For delightful flavor, try Devil’s Food or Spice Cake Mix to make this dessert. APRICOT WHIP [Illustration: uncaptioned] 2 egg whites ⅓ cup sugar 1 tablespoon lemon juice 2 tablespoons fruit juice few grains salt ½ cup apricot pulp 1. Combine all ingredients except apricot pulp in top of double boiler. Beat with rotary beater to blend. 2. Set over boiling water. Beat until mixture forms peaks. 3. Fold in fruit. Turn into serving dishes. Chill. 4. Garnish with banana slices; serve with Custard Sauce. CUSTARD SAUCE 1 cup milk 2 tablespoons sugar ⅛ teaspoon salt 2 egg yolks (or 1 whole egg) 1. Scald milk in double boiler. 2. Mix salt, egg yolks and sugar in mixing bowl. 3. Stir hot milk into egg mixture. Return to double boiler. 4. Cook, stirring, over hot water, until mixture coats spoon. 5. Pour custard sauce into dish to cool. Stir in ¼ teaspoon vanilla. CHRISTMAS PLUM PUDDING [Illustration: uncaptioned]