Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Prunes Now Hold Up
With Best Fruits
BY SALLY MONROE.

Prunes certainly don't suffer as they
used to. They used to be considered
as just about next to nothing at all in
the way Of treat. They were a main
stay at cheap boarding houses. In
Vulnerable Jokes were made at the ex-
pense of the poor prune, which was
considered the last word in poor and
penurious eating.
Just what has put the prune over as
a really choice tidbit don't know. Per-
haps prunes have improved in taste and
appearance of late years. They were
always considered wholesome, so it isn't
any special health campaign, such as
has put lettuce and oranges and toma-
toes at the top of the list. Surely pres
ent-day cooks know how to prepare
prunes in many and most delicious
ways, but 1t seems likely that the i'm
provement in size, appearance and
flavor of the prune stimulated the in
terest of the cooks.
Anyway, the fact is there-the prune
is no longer despised. 1t is, on the
contrary, highly regarded fruit.
To begin with. the best way to pre-
pare prunes Is to wash them thoroughly
but quickly in hot water, then to cover
them with cold water and let them
stand IL hours. Then they should be
simmered gently in the cold water in
which they have soaked until they ere
tender. And that is all. Don't boil
them vigorously. don't soak them in a
water which you throw away. It is
not usually necessary to add any sugar
TO prunes If they are simply to be
eaten stewed. A little may be added
when they are taken from the stove
If your family has sweet tooth, but
it is better not to do SO.
II iS an Interesting thing that I'm tn
the year 1890 no prunes were grown in
this country. The best came from
France and we also imported some from
Germany. Then we began 10 get them
from California. In 1870 a Frenchman
named Peller had planted one tree in
California and it had thrived and
shown that the fruit would succeed
there.
The California prunes are allowed to
fall from the trees. They are dried in
the sun and sterilized. No sugar Is
added. 1t takes from two and half
to three pounds of the fresh fruit to
make one pound of the dried.
There are authorities who say prunes
should not be soaked. They should be
rinsed in hot water, then in cold, then
simmered until tender.
Prune Mousse.
One cupful of prunes cooked and
sifted or washed, one teaspoonful each
of lemon juice and grated rind, two
cuptuls of thick cream, one-third cup
full powdered sugar.
Whip cream until firm, add sugar
and favorings, then fold in the prunes
Pour and salt (three parts ice, one
part rock SalD. Let stand three or
four hours. Unmold to serve.
Compete OF Prunes.
Soak a pound of prunes, drain and
cook with a cupful each of sugar, red
wine and water, adding an inch of stick
cinnamon. Simmer slowly for two hours,
remove the cinnamon and serve cold.
Prune Salad.
Wash and Pick over prunes. Put in a
saucepan, cover with cold water and soak
two hours. Place on back of stove and
let remain until full and plump. Re
| move prunes from juice and dry when
ready to serve. Cut one side open and
remove stone and replace with small
piece Of cream cheese.
Prune Pudding.
Soak a pound of prunes overnight
and remove the stones. Fill buttered
baking dish with alternate layers OF
pruneS and buttered slices Of stale
bread. Have bread on top. Beat two
eggs with one-fourth cupful of sugar
and two cupfuls of milk, pour over the
bread and prunes and bake for an
hour.
Jellied Prunes.
Wash two cupfuls of prunes and
soak overnight in water to cover. Cook
until soft in the same water, sweeten-
ing to taste. Remove the stones, add
half a package of gelatin which has
been soaked and dissolved, set in a
pan of ice water and stir until it begins
to thicken. Mold, chill and serve with
custard or whipped cream.
- Rss