Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-01-15
First Learn That PruneS
Must Be Baked and
Neuer Boiled, to Preserve
Their Delightful Flauor
And Then Read the Rec.
ipes; Spiced, in Bread, in
a Jelly With Nuts and
California Cake
By MRS. NJ. A. WILSON
(CopDrioht, 1919, bU Mrs. ". 4. Wiisol
Al rights rcScrred,l

ttOpDrigft, 1879. ~ MIS-. VI. 4. " llSDu.
~ rights rcscrrod,l
OUT in the Santa Clara Valley
early in the spring the tourist
beholds the most beautiful sight in
the world--a valley covered with
pinkish-white blossoms, their loose
petals covering the ground as far
as the eye can see for miles on
miles-and sthe odor of the plum
tree blossoms.
Naturally, here in the home of
the prune they have many delicious
ways Of preparing and serving this
fruit. Now, do l hear some one
say, "Well, don't care for prunes"?
Well, my friend, l would like to
tell you that the good folk in the
Santa Clara Valley assert that if
you have eaten prunes properly
cooked you would be like the small
child, always crying for more.
The folks in the valley have the
best of green fruit, berries and
melons growing the year round. yet
a large portion of the people eat
baked prunes and cream the year
round for breakfast. Their prune
bread is delicious.
You know that the prune is the
dried fruit of the plum tree. This
fruit is dried in shallow trays in
the sun. Now, California is a dusty
country, owing to its rainless sum
mers, so you can easily realize that
the fruit while drying accumulates
some of this dust. Therefore it is
very necessary to wash it thor
oughly. Wash them through sew
eral waters before putting them to
soak. You will find that lukewarm
water gives the best results for this
purpose. Rub the prunes briskly
between the hands and then place
them in bowl and add three table
spoonfuls of sugar to each half
pound of fruit. Add just sufficient
warm water to cover the fruit.
Now, although the fruit is usually
sweet enough, the adding of the
cane sugar changes by chemical
process the fruit sugar and thus
brings out the true fruit flavor.
Soak for twelve hours and then
place on the stove, where the fruit
will just simmer slowly until tender.
You may add the thin pairing of
an orange or lemon. 1t will give
the sirup a rich color and flavor.
You know that out in the valley
the folks will tell you that boiled
prune is spoiled prune, so keep
this in mind and let them simmer
gently.
Baked Prunes
Prepare one-half pound of prunes
for cooking and place in a casserole
dish. Add one-half of an orange
cut in thin paperlike slices. Cover
the dish and place in the oven to
bake very slowly. Now, if the
prunes are soaked early in the
morning and then prepared for bak-
ing and placed in the oven when the
fire is Stacked off for the night, they
will be done very nicely in the morn
ing. This long, slow cooking is just
what the prune requires.
Some Prune Delicacies
Wash the prunes thoroughly and
then drain and turn on a cloth to
dry. Remove the stones and fill the
center with mixture Of chopped
nuts and ginger. Roll in granulated
sugar. Prunes may he filed with
fondant or fudge.
Prune Salad
Prepare the prunes as for stuff
ing and then place one-half cupful
Of cottage cheese in bowl and add
one green pepper choppcd fao,