The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1898-02-25
Topics Of Domestic Circle
ALL ABOUT PRUNEs.

a
New York Sun gives the following facts
regarding prunes: A host of people who
have bought prunes all their lives will be
surprised to know that there are 90 dis
tinct varities of prunes in Europe and
America, and as many more varities that
are classified as plums. There is pere-
nnial argument at all the conventions OF
horticulturists as to what are prunes and
what plums, for the two fruits are very
closely related members of the same lam
lily. While there are Il varities OF prunes
in California, the rank and file OF the or
chardists know but four. The variety
known as the California, or petite prune
d'Agen, is by far the most generally
grown in this state, and forms the DulA OF
the product sent to the eastern markets
in the dried form. II originated IN the
south Of France so years ago, and was
brought to California in 1870 In Califor-
MIA sol and climate the fruit grows larger
than in France, and many horticultural
experts used to believe it was an entirely
new variety of the fruit. The prune d.
Agen grows as large as a common hen
egg; its flesh is yellow, tender and firm
and it is very rich in saccharine juice.
The silver prune-knOWn to the fruit
trade as Co.'s Golden DROPS one of the
best varieties in California for green
fruit shipments. 1t originated in Ore
gon 30 years ago, and grows larger than
the prune d'Agen. and is, therefore, not
so easy to dry as the other varieties.
Then there is the Bulgarian prune, which
originated in Bulgaria many years ago.
1t has grown politically in California,
and it is the largest and most regular
bearer of any variety Of prunes.
From Table Talk we extract the follow
ing directions for preparing prune des-
serts:
Prune Pudding, No. Wash one half
of a pound of good sized prunes through
several waters, cover with fresh cold wa
ter and let soak over night; cook slowly
in a double boiler until tender. Add one
cupful OF sugar and set aside; when cool
enough to handle remove the pits and
cut the prunes into small bits. Add the
we'll whipped whites of four eggs, stir
lightly together, turn into a pudding dish
and bake in a moderateOven until well
puffed up. When cold spread one cupful
of whipped cream over the top and serve.
Prune Pudding, No. 2.-Wash and soak
one half pound of prunes over night; cook
in a double boiler until tender and sweet
en- to taste Remove the pits; measure
the strip and add water, If necessary,
to measure one pint. To this add one
half of a cupfuI of graduated tapioca,
soak for 10 minutes, then cook until Gear.
Add the well beaten yolks of three eggs,
cook for moment longer, take from the
fire. add the prunes and turn into deep
dish Whip the whites Of the eggs to a
meringue with three tablespoonsfuls of
powdered sugar. spread over the pudding
dish, dust with little powdered sugar
and set in hot oven just long enough to
brown. Serve cold.
and wash through several waters one
pound of large prunes and let soak over
night. Next day turn them into double
boiler and simmer slowly until tender.
Sweeten to taste, and when cool enough
to handle carefully remove the pits. To
the syrup add one-third of a box of gel
atine which has been soaked in one-half
of a cupful of cold water and heated
almonds which have been blanched and
split. When the jelly begins to thicken
din into it the almonds and decorate the
sides of a cylinder mold with them, then
carefully fill with layers of the fruit and
Jelly, setting aside several times, If nee
essary, to allow the layers to stiffen. Bind
the edges with a strip of buttered cloth
and mack in ice and salt for three hours.
Serve with cream which IS sweetened to
tasto and favored with few drops of
extracts of almond.
Prune Whip.-Pick over and wash one
half of a pound of prunes: soak oven
night in sufficient cold water to cover.
Cook in a double boiler until soft. When
cool enough to handle remove the pits and
rub the prunes through a sieve. Add to
them one-half of a cupful of sugar and
stir over the fire for five minutes, then set
aside to cool Whip the whites of five
eggs until dry and stiff, add gradually
the nrunes an done teaspoonful of lemon
Juice. Turn lightly into a creased dish.
bake % minutes in a moderate oven and
serve cold with custard sauce.
Prune Pudding.-One pound of prunes
washed and soaked over night in cold
water. stewed and sweetened to taste:
about a cup of sugar; drain, stone and
chop the prunes fine. Add the whites Of
four eggs beaten in a hot oven. Serve
with a whipped cream or cream and su-
gar. This makes a nice filling for sand
Wich es for lunch baskets.