The plums should be peeled, for they usually have a thick skin that is somewhat acrid when cooked. (Prunes - the type of plum that can be dried - are the only exception.) Cut the fruit in fourths as it is it taken from the pits.

Put 4-5 cups prepared plums in a 9 inch shallow oven-proof dish, adding just a suggestion of cloves and nutmeg. Melt 1/2 cup butter in a 2 quart saucepan. Remove from heat, stir in 1 to 1 1/4 cups white sugar, depending upon the sweetness of the fruit, 3/4 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Scatter this mixture over the fruit and bake at 400 degrees for 30-40 minutes, or until the topping is crusty and the fruit tender.

Serve warm or cold with, if you like, whipped cream or ice cream.