The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1923-09-27
PRUNES-The Detachable
Breakfast Dainty

~ RUNES lend themselves 10 almost
| - any form of bread pudding. For
this purpose it is well to soak
them until the stones can be taken OUT
easily and then chop them. Layers OF
bread crumbs alternated with prunes.
with dots of butter and sprinkling OF
sugar at intervals, make good prune
! betty"
! Old fashioned sliced bread pudding
| NAV be made by pushing bits OF chopped
prunes into slices Of buttered pread IN
baking dish, filling the dish Win a
custard mixture and baking in the usuaA
way Six slices of bread would requre
| about a pint Of custard. A little nutmeg
NAV be sprinkled over the top If liked.
An unusual bread pudding is made by
| taking the crusts off a LOAF OF stais
bread and stuffing It as full as possible
| OF pieces of chopped prunes. IL IS Ineh
| dipped in custard mixture to the satura-
tom point tied in a cloth and boiled lot
twenty minutes. This pudding Is served
hot with hard sauce. 1t is very light
| and delicate.
Prune Frttters.
While prunes cooked until tender, but
not to a pulp, may be stoned, dipped In
fritter batter and fried like any other
| fruit fritters. Or. the batter may be
baked and served with g. sauce as bat
! ter pudding" Cabinet pudding, made
from stale cake, baked In custard mix
| ture in a similar way to bread pudding,
will have its flavor improved II q rev
| chopped, cooked prunes are placed In
! the dish, and cottage pudding, made
from quick. light cake recipe, will be
novel and acceptable If chopped pruneS
are put in the dough at baking time and
a prune sauce served with the desserts
The prune sauce Is easily made by
thickening the juice of cooked prunea
| slightly with cornstarch, sweetenlng It.
flavorng it with lemon and removing
the stones from the prunes remaining
! in the sauce.
Prunes with GeIatine.
Cooked prunes are an addition to any
fruit gelatine in combination with other
fruits Prune pie requires for filling
simply ordinary stewed prunes, stoned,
favored with lemon and sweetened, with
the juice thckened slightly more than
for prune sauce. Nuts may be added
If liked. Prunes cut up In tapioca cream
are good, and prunes cooked with apples
Or apricots in equal parts vary the
flavor of each pleasingly. Cooked prunes
may be substituted for apples In cake
of the Dutch apple cake type, or used
in equal parts with the apple "Baba'
arc other raised doughs used for des-
serts will blend well with prune sauce.
Chopped cooked prunes with ALMONDS or
other nuts in white cooked cake frcst-
ing are excellent Prunes with cranber-
ries in mock cherry pie are good.
Prune custard is another dessert to add
to the list in which prunes may be used,
and prunes in cornstarch pudding make
it seem new and different.
Prune whip and Kisses.
Prune whip consists OF prune pulp
through which whites Of eggs and sugar
have been folded IL Is served cold,
without cooking, with or without cream.
Prune souffle Is practically the same
thing baked and served hot 1t must
he eaten very promptly or 1t will fall.
A little prune pulp may be added to
rneringue kisses to vary their favor,
and if nuts are also added the kisses
are particularly good. Prunes may be
used with, or instead of, other dried
fruits in almost any fruit cake or plum
pudding recipe, and in such recipes as
oatmeal cookies, hermits, spice cake,
brown bread nut bread or steamed
buildings. They may be added to nsince-
meat, to rolls or pancakes. Some OF
the recipes given will suggest unusual
uses for them.