The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-15
but are more easily digested when cook
THE MEDICINAL VALUE OF
Primes

That this fruit possesses very consid-
cradle virtue in this respect is con-
ceded by most eminent authorities, and
for this reason, as well as on account
Of their food value, they are included
among the foods suitable for invalidS,
children and those whose digestive
powers are rather inactive Their in
fiuenee is mild, which fact makes them
desirable for the not Over-robust-
A dish Of Well-cOOked rice and
prunes, made dainty and attractive for
serving, is a dish to serve for either a
breakfast luncheon or a dessert, espe-
cially for the child or invalid; and
should be added to our list OF hot
weather dishes, frequently replacing
meat and potatoes, and heavy, unsea-
sonable desserts.
COOKING PRUNES.
Prunes are better steamed. not boiled,
as a rapid cooking hardenS the skins
and also causes them to break before
the fruit is tender. We give the follow
ing method of cooking by an authority
on cooking prunes: ITO prepare them
properly for the palate, first give them
a warm bath, then cover with cold wa
ter and let stand u hours; add a little
sliced lemon and a stick of cinnamon to
ameliorate the rich sweetness with the
harshness OF the former and the fra
GRANGE of the latter. Do not add sugar
to increase the sweetness. (E1erein they
are economically Then put on to Doll,
but slowly. very slowly, and as they
swell add a little boiling water from
time to time until done.
ANOTHER WAY TO COOK THEM.
Many consider that soaking spells the
prunes making them fiat and insipid,
and unless the fruit is hard and dry
they should be simply washed and rtnsed
very thoroughly, first in warm then IN
cold water, then. if you have no steam
err put them into a double boiler, cover
with cold water, allowing ~ pints TO
each pint of fruit. Steam them until
tender Lift the fruit out into jars. Add
a little lemon Juice with stick cinnamon
or vanilla and sherry to the water with
just sugar enough to sweeten slightly
and cook down one-half. If the fruit
is fne-fiavored it does not need any ad-
ditional favorings unless it is to be
served in a dessert compound
PRUNE MARMALADE.
Use the sweet, selected California
prunes wash them we'll in warm water,
rubbing each one gently to cleanse 1t
thoroughly. Cover with warm water
and let stand a few moments; drain,
rinse in cold water and put Into a
sauceDan. put three half-pintS of water
to one pint of prunes, less water Will
do if the pruneS are quite fresh, cover
them closely and place where they will
simmer gently for several hours until
they are tender and the juice is thick
Do not add sugar If they are or the
sweet variety, especially If they are Tor
children or an invalid. To the sweet
prunes a slice of lemon or the juice may
be added just before they are quite done.
Rub the prunes through colander TO
remove the stones and skins. Then put
cover closely; stand the dish in a pan
of hot water and place in the oven and
let cook until the marmalade is stiff
PRUNE TOAST.
Heat a little cream, season with a pllcn
of salt and grating of nutmeg, dip Sl1ces
of sweiback into this to moisten, and then
spread the toast with prune marmalade
which may be beaten up with little
lemon Juice and white of egg or served
plain. This makes 9. very nice and nour-
ishing dish and quite sufficient for one
meal for a child or delicate person
PRJNE MERlN&TOE.
Trepare the pruneS Is for marmalade
and put it into a square, enameled dish;
in a very moderate oven until firm. Ihen
cut into square pieces arrange on a dish
and cover the top of each piece with
n7erinRue. Serve hot or cold.
PRUNE ROIY POLY.
Take sufficient light bread to make a.
medium sized loaf, roll it out about half
an inch in thickness, spread over with
steamed and stoned prunes, roll up, wet
ting and pressing the edges together:
roll this in a cheeSecloth. leaving plenty
of room to SWELL. tie each end of the
cloth tightly leaving ends by which you
can lift it conveniently Lay IT IN the
steamer and cover closely steam from
two to two and J, half hours Serve hot
with the Drune juice boiled to syrup
and cream --
Steam the Drunes gently for two hours
with as little water as possible, stick
of cinnamon and Few slices OF lemon
peel. Dram, and when cool remove the
stores and cut into coarse pieces. Beat
the yolks of six eggs with three-quarters
of pound Of sugar and stir into
o4art of scalded cream. stir over the fire
until it thicl1ens, then set aside to cool
When cold turn into the, freezer. work