The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-17
WAYS OF COOKING AND USING
PRUNES

to consider the prune, il being a frIi
with positive nutritive valuse and deserv
ing favorable place on our list of provi
sions available 20 the greatest number o
people-useful alike TO those who mus
study the strictest economy in providin,
wholesome and palatable foods, and (
those who, under 10 restrictions i'll regar,
to cost, may, while pleasing the taste
also obtain at the same time a very prop
er form of nourishnent Prunes-whicl
are the dried fruit of a certain kind o
puma sweeter variety than the ordin
airy Dawson or Green Gage plum-belon:
to this class of fruit known as food fruits
Dates, figs. raisins and prunes-the "ston'
cent of sugaa and are considered to sur
pass even the banana as a source o.
cheap nourishment. Then, too, they hav,
this advantage over the banana, they arr
generally more agreeable TO everyone
when they are cooked, and may be en-
ployed in a greater number of delightful
combinations. Prunes and rice form a de-
lic;ous consortment, the rice furnishing
the carbohydrates.
The laxative quality attributed to the
ordinary prime is greatly overrated, as il
does not contain qualities which cause il
TO be more laxative than other fruits
This idea probably had its origin in the
fact that a special kind of plum is grown
in Southern France. which is rather in
digestible, and which forms, when dried
the medicinal prune.
Prunes grown, ripened and sun-dried
in our favored western climate, are very
sweet and very fine
They should be thoroughly stewed, but
slowly. and at a moderate heat, in order
to make them tender and develop the
NATURAL sweetness. If the cooking is care
fully and properly done. the finest grade
of prunes do not require sugar added as
additional sweetening
Prunes should be thoroughly washed in
cold water and soaked over night in suffi-
Gent lukewarm or cold water to cover
them well, allowing for their swelling to
their original size when fresh
When the skins OF cooked prunes are
tough and hard. they should be removed
delicate persons, and in all cases they
should be thoroughly masticated before
swallowing them.
Prunes which are cooked until they are
plump. sweet and luscious. are not TO be
spurned by the most fastidious, who may
have had the misfortune of q first intro
duction to this branch or the plum fam
lily after it had been subjected to the not
shriveling, toughening process
which has made them a byword and sub
ject for cheap wittcisms.
Prune Pudding.
Stew until tender one pound of prunes
which have been soaked over night: when
cooked add sufficient granulated sugar to
sweeten to taste. Remove the pits and
:ut the prunes into small pieces. Beat
he whites of eight eggs TO a froth and
stir them in gro6ually into the cold
)runes. beating all lie time. Bake at
ling once while cooking Serve with
whipped cream. This makes large pud-
Sing.
Prune jelly Pudding.
Simmer gently large, finely favored
,runes until tender being careful TO keep
he skins from breaking. Drain free from
he syrup and place in a pretty glass
fish. Break up n mold of lemon jelly
md place in and about the prunes 20
give it the appearance of having been
made together. Whip one pint OF cream
stiff with half a cup of powdered sugar,
favor with teaspoon of vanilla, pile
,ver the pudding, and set away to get
'ery cold.
Prune Loaf Pudding.
Stew half 4 pound OF pruneS which have
,een well soaked, until tender; soak half
box Of gelatine in half IA cup Of cold
water. Strain the juice from the prunes;
here should be two and a half cupfuls.
,our this juice over the prunes. together
With the meats taken from the prune pits.
10Th should be chopped fine, add the Juice
Il half lemon. Pour into mold which
las been wet with cold water. set away
o harden. Serve with whipped cream.
Prune Roll.
Add to one quart of s.fted -four three
of baking powder ana half
of salt: sift these again. then
ub in with the tips of the fingers two ia
of butter. add sufficient milk
prirkIe with one cup of primes which
ave been cooked until tender. and from
shich the pits have been removed and he
runas cut into small pieces; dust with
little cinnamon. Roll up and steam for
aft an hour Serve with hard sauce
Prune Cream Pie.
Stew gently sufficient prunes which have
4.-r, Il
7 pulp. Stone and mash the prune-
trough a eclander. Add 10 the pulp one
Up of thin cream, thickened with tea
pocnful of cornstarch which has b>en
made smooth with little cold milk. and
ne-ihird cup OF sugar and the yolks %
So weil-beaten eggs. y little lenon or
range Juice may be added 10 Favor. AID
realty improves the pie Line a RE plate
18th pie crust. Mi with the prune mix
are and bake as quickly as possible with
ut burning Beat the whites OF the eggs
til. and stir il two tahlespoonsuls Of /.
owdsred sugar and spread over the pie I
hen taken from the oven. return 10 the .
ven and brown lightly To be eaten cold :
r hot as preferred
Stuffed Prunes.
Cover with colo water one pound Of 4
ruaes which have been carefully washed.
low them - soak Tor Twelve hours.
rain the rrunss and save the water in i
hich they were soaked Remove the pits !
ON the trait. being careful not 10 spoI +.
lie shape of the prunes. Piace au almond 4
hsch has been blanched and slightly 4
,astei IN the place from which tie pit /
as been removed Add 70 the prune 4
alter half cup Of sugar and teaspoon /
Il or vanilla. Bring al q q tosi. bon
y two minutes. sSinmerfng vel. add
,e prunes: when ths p-uass are soft +,
Z carefully from the syrup and put 4
.ide 70 cool II a creamy. Gear syrup
desired. add one tablespoonful o. soak-
gsIatire< 20 the hot nruue juice