| Show Try Prunes Stewed S In Red Wine Time was when we ate pru prunes es only because they were good for us But the magic of wine cookery transforms this homely fruit into a glamorous addition to any dinner The robust tangy flavor of red wine is a a perfect complement to the rich sweetness sweetness sweetness sweet sweet- ness of prunes prunes perhaps perhaps because they grow so so close together in inthe inthe inthe the valleys and uplands of sunny California Stewed in red wine with the addition of fragrant cinnamon prunes become a delicious dessert dessert dessert des des- sert service or an equally pleasing pleasing pleasing pleas pleas- ing accompaniment to the meat course Today when meat is rationed fruit has been raised from the position of garnish until until until un un- un- un til now It shares equal honors with the entree Clever homemakers homemakers homemakers home- home makers know that the service of fruit or a fruit stuffing with meat is one of the best ways to stretch the ration budget Prune-filled Prune sparerib ups roll-ups star plump juicy prunes in both roles Spareribs are a happy choice for wartime eating They cost only two red points per pound and two or three pounds will make a generous entree for six persons A succulent stuffing of prunes and apples and frequent basting with wine during the baking process gives a new and different different different differ differ- ent appeal to the popular sparerib sparerib sparerib spare- spare rib dinner It is a dish you will willbe willbe willbe be proud to serve too on a large platter surrounded by wine fla prunes and a lemon gar gar- nish nish This is just another of the many dishes in which wine maybe may maybe maybe Y be used to make the more readily Y available foods more enjoyable Wine is one of the oldest seasonings seasonings seasonings season season- ings used in fine cookery and one of the most delicious Several bottles of California wine on your pantry shelf are an inspiration tion to experiment with the magic of wine cookery in your own kitchen Dry red and white table wines dessert wines and sherry all pay big dividends in flavor value The fine wines grown in California are readily available these days and their cost is moderate They are an economical way to add zest to wartime meals since only a small smaIl measure of wine is required re required required re- re to add incomparable flavor flavor flavor fla fla- fla- fla vor to everyday foods Prunes Red Wine VIne One pound prunes 4 cup sugar 1 lemon sliced stick cinnamon cin cinnamon cin- cin namon 1 cup California claret burgundy cabernet or any red table wine Soak prunes in water over over- night Add sugar sliced lemon and stick cinnamon and cook slowly until prunes are almost tender Add the wine and co cook k 15 minutes longer Serve as a dessert or as an accompaniment to sparerib roll Prune-filled Prune Sparerib ups Roll-ups Six cuts of spareribs about 4 by 11 inches 1 V cups prunes in red wine chopped 1 cup apples apples apples ap ap- ples chopped 2 tablespoons sugar 2 cups soft bread crumbs teaspoon salt r JA 4 teaspoon n pepper 1 cup California clar claret t burgundy cabernet or any red table wine Combine prunes apples sugar bread crumbs salt and pepper Moisten with wine if mixture seems dry Arrange a small amount of dressing on each strip of spareribs Roll and fasten with skewer or tie securely Sprinkle generously with flour fl ur and lightly with salt and pepper Heat fat in b baking king pan Place sparerib rolls in pan and bake in hot oven degrees F. F until un until un- un n- n til browned brown d. d Pour wine into bottom of pan reduce temperature tempera tempera- ture to degrees F F. F and bake slowly for one and one half hours basting frequently with the wine and drippings gs Serve on a large platter with whole prunes Make a gravy from drippings in the bottom of the pan |
