Every evening, Wilmington daily commercial., 1921-03-17
GOOD HOUSEKEEPING
Nv Iaura A. Kirkman.
USE PRUNES BEFORE THE
FRESH FRUITS COME

Before the fresh fruits are with us
agnin-or before they are within our
financial rcach--the resourceiul house
keeper turns to the dried fruits, among
which prunes, dates. and figs hold q CON
snicuous place. Tho prune rs u deiicaoy
when "A rhtlv handled (boarding-house
dwelIers 10 the contraryO and Ia especially
recommended for children. Try the ioi-
lowing recipes:
Prime Tarts s-Cream together table.
spoons of butter with tablespoons o,
sugar add 2 well-beaten eggs, 2-3 cup bread
crumbs - cup milk, teaspoon vaniiia'
| teaspoon baking powder, ana "a cup
of cooked and chopped prunes; sur Wen
and divide this mixture INTO o tart tits
which have been lined with PLAIN pastry
Bake these tarts IN moderate oven ioi
Is minutes ~,
Steamed Pruno Pudding-Mix l cup
cooked. stoned, drained and chopped
prunes with | cup of bread crumbs ana
/ tebIespoon of melted butter. Now NIX
together , teaspoons of baking powder a
tcasDoon of cinnamon, "a teaspoon
cloves. and ~ teaspoon salt; add this
mixture to y cup sweet milk, then add
thc prllac mixture Pack In buttered Hoiu
mt on the cover tightly, and place the
mold in boiling water for one hour. serve
hot with a sauce made by adding p cup
of sugar to - cup Of hot sirup from the
pr,,nes that is, the water III which the
prunes were cooked and the luioc OF
/ lemon. -.
Prunc Cookies Mix together ! sllght-
~ beaten egg, tablespoon melted ou''el'
il teaspoon salt. cup shredded cocoa
nut, , cup cooked prunes whicn nav
been drained stoned and chopped, y cup
Of chopped nuts ANY kind) and | Yea
spoon of lemon juice. Spread TINS NIX
ture in small flat cakes on the uu'teIou
up-turned bottom of a layer-cake pan
/ Rake from I5 To 20 minutes.
/ pr,,no SouiIIe-W Wash end soak about
| oS nrupcs over night. in the morning
/ cook them in the same water they soaked
/ n and. when soft. stone, dram and chop.
/ Rub them through a straiuCr. Beat the
4 whites az Z eggs stiff and add l-3 cup ot
sugar. ! tablespoon lemon Juice ana u
+eespoon salt. then fold in the prune pulp
carefully Pile this mixture gently III a
buttrrod baking dish and bake ~ mln-
utos IN n moderate oven. Serve colo WIN
q simnIc boiled custard made with the
! ,olks of the eggs.
Pulnc Pic-LAne n PIE pan with pas
| try and fiji with tins mixture ash =
rounds Of prunes, add ! , cup Of slrup
from can Of plums lor any other tat,
fruit julcel. thea add Just enough cold
water I'd cover the prlnes; let stand over
night In tyc morning cook until tender
in this liquor \ few minutes before re-
moving from range, add y cup Of gran
ulated sugar, then cool, drain, and remove
the stones. TO these drained pruncs nov
add , tablespoons Of grated chocolate
ana tablespoons Of the sirup IN which th'
pruucs were cooked. Arrange narrow stFiiN
III pastry, lattlce-fashion, across the toT
III tins filling, and bake IS minutes IN
good oven.
Pr,u.c Jellv-Soak ! pound Of prune'
over night in water 20 cover and stew
iii some w!Tter Remove stones and sweet
rn to taste. Dissolve tablespoon gran
nlatcd Eelatine in ! cup Of hot water ans
Add this to prInes while hot Then ado
the juicc of lemon and tablespoons q
chopped almonds tor any kind q nuts
and pour nto a wet Jelly mold % harder
In n cool place.
Tomorrow The Color Scheme Of ou
Li1ngroOm.