Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-04-15
Delicious Prune Dishes.
lBy Mary Alice smith,

Delicious Prune Dishes.
(By Mary Alice smith.)
Do you like prunesP Mol But wait
Come to breakfast with us, and have {
plate as we like them; soaked over nigh
in barely enough water to cover, ther
cooked down in same water until quite
done, and served with thick cream, nc
sugar.
A poorly. cooked prune lie an sffront
and any prune not first soaked twelve
hours 10 apt to be that. 1t Is the Ions
soaking and slow cooking that brings thu
sweetness and flavor. Some food author
tiles recommend SOAKED prunes," and
the uncooked fruit Is as palatsble as the
cooked, except for the added attraction
the other has of being warm and served
with cream. One member of our family
who does not care for cream particularly
likes the soaked prunes.
If you will drop In to lunch we will
give you prune whip, which calls for nc
butter, no eggs, no sugar except fol
what 10 In the marshmallows. Or, per
haps, it may be some one of the Other
recipes here given, In any one Of which
brown sugar may be used instead Of
white, though, of course, white is better
for meringue.
The number of people who are cutting
out sweets from q standpoint of health
is greatly on the increase. There is 8
class, too, who can take no acid fruit
The prune 10 not acid, calls for little
sugar, and, even where sugar is used
can be taken with less harmful effect
than can the desserts made of other
fruits. Housewives who have not devel
oped it's possibilities are offered these
of our favorite recipes, evolved In oul
kit cben, and are recon m ended to try
individual genius on what 10 q whole
some foundation for any number oil
putritious and attractive dishes.
PRUNE WHIP PARFAIT
One.half cup stewed prunes, stoned
and mashed; one half cup raisins, seeded
and boiled or simmered In sufficient
water to keep from burning; pinch Of
salt; about eight marshmallows, cut uI
in half cup of cream, or rich milk, anG
steamed in double boiler until soft, Their
beaten until smooth. Into marshmsllow
mixture whip the other ingredients, and
set dish In refrigerator to chill. Wher
ready to serve, heap In small compotes
pour over q good, thick cream, and
sprinkle with pecan nuts, broken fine.
CEREAL PUDDING WITH PRUNEs
One cup cold wheathearts, or othel
cereal; two cups sweet milk; hespine
teaspoonful butter; Tablespoonful salt
yolks Of two eggs; sugar to taste; flavor
with lemon extract.
Mix ingredients and cook slowly ir
buttered baking dish. When firm re
move from oven, and cover with stewed
prunes from which the stones have beer
removed; spread over this the beaten
whites of the eggs to which has beer
added four tablespoonfuls OF sugar, 6
pinch of salt, and lemon extract. Re-
turn to lower oven until lightly Drowned
serve with or without cream.
FRUIT PUDDING OF LEFT-ovERs
One-half cup of cold oatmeal; one egg
white and yolk beaten separately; pinch
of salt; two tesspoonfuls butter, melted
six prunes, stoned and mashed smooth
two tablespoonfuls cold baked or friet
apple; nutmeg; two tablespoonful
sugar; one-half cup sweet milk. Nj,
all ingredients except egg.white; bake
In moderate oven. When light brown
and firm, spread over white of egg, into
which has been beaten two level table
spoonfuls of sugar and one-fourth tea
spoonful OF salt. Brown under gas
flame; serve with thick cream.
PRUNE PATTIEs
Slight bali. cup stewed prunes, stoned
and mashed; pinch Of salt; nutmeg
sugar to taste; one egg-yolk; level tea
spoonful -four; half-cap sweet milk.
Mix and pour in patty pans, lined with
paste. Bake until light brown; Their
spread tops with egg-white, into which
has been beaten two tablespoOnfuls oil
sugar; brown under oven gas fame.
PRUNE CAKE
| One large egg, or two small eggs; one
half cup sweet milk; one-half cup sugar
one and half cups Qevel measure) oil
-four; one-fourth cup butter, or crisco
one rounded teaspoonful baking pc WIDER
piuch of salt; Tablespoonful lemon OF
vanilla extract. Cream butter aud sugar
add egg; beat we'll. Add -four, sifted
with baking powder, and milk, alter.
nately, beating thoroughly and lifting
up the mixture from bottom of dish Ia
allow plenty of air to become incorpo.
rated With the batter, add pinch OF sail
and extract.
Pour half the batter In well.greased
pan, using two papers to line bottom oil
same. Using prunes that have been
reduced to fine pulp, lay the fruit care.
fully on the batter until tho surface il
covered, then pour over the second hall
of batter, allowing no fruit to show;
bake 10 moderate oven; nice for lunch,
served with hot chocolate.
PRUNE ROLL
One tables poonful grapefruit juice OF
lemon; one tablespoonful sugar; one
tesspoonful -four; two-thirds cup mashed
prunes; one third cup seeded raisins.
Cover rsisins with half-cup of water
and allow to simmer half an hour. To
the prunes add sugar, grapefruit juice,
pinch of salt, and the -four which has
been dissolved in little cold water.
Now-put in raisins, and cook mixture
until It begins to thicken, about three
minutes. When of the proper con.
sistency, spread on biscuit dough that
has been rolled very thin, ono bali the
dough being folded over the other and
the edges pressed together with fork
serve with cream sauce.
CREAM SAUCE
One cup loose cream Tor one cup sweet
milk and teaspoonful butter); pinch OF
salt; sugar aud nutmeg to taste; heat to
boiling point and serve.
Sweet Curds Good Ia Pie.