Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-03
W0MAN'S cR0wNIne n, M ,

ses, one-half cup butter or two-thirds OF a
cup of suet chopped fine and ali strings re-
moved. one-half cup sour milk, into which
has been stirred one teaspoonful soda, a
cloves, pinch Of salt, three beaten eggs
and three cups flour sfted with teaspoon
full of baking powder Mix WELL add a
pound of chopped raw prunes. removing the
pits. and steam three hours. Serve with
liquid or lemon sauce.
PRUNE AND APRICOT PUDDING.
Use one-third. dried or evaporated april
cots to two-thirds prunes. Wash both.
piece by piece, and stew in separate pans
until tender, sweetening to taste. Pace in
buttered pudding dish a layer of prunes,
then one of apricots, and so on, then an
other. layer of prunes. Cover with bat
ter made as follows: Add one beaten egg
two scant cups flour sifted with two tea
spoonfuls baking powder, a pinch OF salt
and half a cup of milk. Bake in a moderate
oven and eat with sauce (any sauce pre-
ferred) or cream and sugar.
SWEDISH PRUNE SOUP.
Wash three pounds prunes through sew
eral waters piece by piece, then put to SOAK
in two quarts water for several hours.
Cook In the water in which they were
soaked two hours. A half hour before they
are done add a half cup seeded ra!sirs
Meantime have ready one cup oatmeal that
has been cooking in two quarts Of water
for two hours in a double boiler. Strain
and add the thin oatmeal water to the
prunes together with the juice of two lem
ons, half cup sugar and a saltspoonful
salt. Serve cold
STUFFED PRUNES.
Soak large prunes in cold water until soft
enough to pit Slit with penknife on one
side remove the pit and fill each prune
with half date, chopped walnut meat and
a quarter teaspoonful powdered sugar.
Press into shape. roll In graduated sugar
and put away week to r,pen. These
make nice inexpensive CONNECTION for
Thanksgiving.
PRUNE AND CHESTNUT STUFFING
FOR ROAST GOOSE.
A goose stuffed with prunes and chest
nuts German style is another appropriate
Thanksgiving dish. Select a young or
green goose. An old bird is strong and
greasy unfit for food One that weighs
about four or five pounds is good weight.
In buying, note the fat of the fowl If
young the fat is light and clear; that in
an old bird dark. Before stuffing remove
all the fat that can be reached from the
inside and under the skin. This may be
saved and fried out for goose grease.
time honored sovereign remedy for sore
throats or cold IN the chest. Wash the
bird inside and out, and wipe dry. Season
on the inside with salt and pepper, then
stuff and truss in shape like a turkey. To
make the prune stuffing. soak a quarter or
a pound of prunes in cold water over night.
Drain, cover with boiling water and sim
mer until tender. Wash one cup rice, add
three cups of liquid in ALL season with
teaspoonful salt and cook until the rice is
tender-about twenty minutes. Add the
prunes stoned and cut in pieces and dozen
large chestnuts blanched and cut in pieces.
Blend thoroughly and stuff Put the goose
its breast rack In dripping pan,
dredging with -four seasoned with salt and
pepper, and set in an extra hot oven TO
roast. When 1t begins to brown pour a
pint of boiling water in the pan, and every
fifteen minutes haste, dredging with -four,
salt and pepper after each basting. Cook
an hour and a half. lift out on a heated
platter, skim off the fat in the dripping pan.
thicken with a tablespoonful of flour and
pour in a cup of boiling water. Stir unt-i
smooth and thickened and if it lacks rich
brown color. add a tablespoonful culinary
bouquet Strain and serve as gravy for
the goose. Always serve a dish of tart
apple sauce with roast goose or roast pork.
SAGE AND POTATO STUFFING.
Should you give the preference to the
old-fashioned potato and sage stuffing,
such as your grandmother used to make,
fashion it in this way: Peel and boil for
half hour a half dozen good sized po-
tatoes. Mash well and season with one
tablespoonful salt. a teaspoonful pepper,
two tablespoonful white onions minced
fine, and cooked in tablespoonful OF but
ter and a teaspoonful sage. Mix lightly
and stuff.