Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-02-26
PRUNE RECIPES ARE
GAINING IN FAVOR
Various Dishes in Which
Fruit May Be Used.

(Prepared by tho United States Department
of Agriculture.)
Prunes are frequently seen In fruit
salad, either chopped and blended
with other fruit or used as the main
part of the salad. In the latter case
they are usually stuffed with cream
or cottage cheese and served with
mayonnaise dressing. Fruit cocktails
offer another place for introducing
prunes. A number of preserves can be
made with prunes as basis The
prune and date jam, for which the
recipe by the United States Depart
ment Of Agriculture is given below, is
easily made. Prune marmalade may
be made by using equal parts of
prunes and sugar, with the juice of q
lemon for each two pounds of fruit.
1t will be noticed that the addition Of
a small amount Of lemon juice to
prunes is recommended in many In
stances. Prunes in ice cream have
possibilities, either as a distinct fla
vor in a cream or mousse or as COM
ponent of tutti-frutti ice cream. Among
corrections made with prunes are the
large prunes stuffed with little ones,
prunes dipped In chocolate and Parl-
sian sweets, for which the recipe Is
given. Stuffed prunes may also be
made with chopped nuts, raisins or
apricots replacing the stone. PYe-
served ginger makes a stuffing accept
able to some people.
Partisan Sweets.
Use equal quantities of figs, dates,
prunes and nuts. Raisins may he
added and the nuts omitted. Put
through a food chopper. Mix well and
roll in a little powdered sugar or
grated coconut.
Stuffed Prunes and Dates.
Soak the prunes overnight: dry, and
replace stones with chopped nuts,
raisins or apricots. Wash dates dry
and stuff same as prunes. Roll In
graduated sugar.
Prune Relish for Mutton.
Fruit relishes, especially those
which are spiced or slightly tart are
excellent with roast mutton or lamb,
and also very palatable when the cold
sliced meat Is served. Equal parts OF
raisins and prunes may be used in the
recipe below if preferred.
cupfu1 prunes " tie q o nTul
cut in small ground CHINA
pieces. mon.
III cunfuls water. 2 tablespoonful
a bl poonfuls currant jelly
sugar Juice " orange.
Boil together the prunes, water,
sugar and cinnamon until the prunes
are soft, then add the jelly and orange
Juice while still hot and let stand un-
til cold. One-fourth cupful of butter
Is sometimes added.
Spiced Prune Preserves.
After soaking dried prunes from
4 to 6 hours, or overnight, using 2
pints Of water to each pound of
prunes the water should be drained
off. In it should be put, for each 2
pounds of prunes, l pound of sugar, IL
cupful of vinegar, 1 teaspoonful of
cinnamon, / teaspoonful allspice and
/ teaspoonful cloves. Put the spices
in bag or cloth. Boil all together
without the prunes for Is or 20 min
utes, until sirupy, then add prunes
and cook slowly about 30 minutes.
Prune and Date jam.
pound prunes. Juice from n
/ pound dates lemon.
II cupful sugar.
Cook prunes until tender in sman
amount Of water. Remove stones and
add dates, stoned and cooked, also in
a very little water. Add lemon juice
and sugar. Cook the mixture until
thick. In the same way prunes may
be combined with figs
OF SINK ARRANGEMENT