Show prune pie pic is year around favorite by br jane knox P ole W 31 W M r 4 4 N wa 7 T Homemaker sl order tot JL of the day make a prune chi chiffon afon pie for your fam ilys des dea sert eert tonight doomany too many of us are apt to put the delicious prune neatly away in a cut corner ner of our minds with a tag on it reading breakfast food we agree that prunes inako a delicious bi breakfast eak fast fruit but Is that any ro reason n why you make uso use of them at other meals too there Is no season you know on oil these delectable sun sweetened fruits for tried dried prunes are avail able abla tile the year around on your grocers shelf modern science has developed methods of treating them so ao they dont have to be soaked and take but a short time to cock coch it you plan your menus according to the nutritional qualities of the foods and you all hould be slad glad to know that prunes contain carbohydrates calcium iron and vitamins A B D and 0 here are two recipes to start you off on your now road of thinking about prunes and both are made with plain unflavored gol atille these ge gelatini gelat latina lna dishes are wonderful aids aide to isy sy time budgets because they maj may be prepared early in the morning placed in the refrigerator r ator and forgotten until time to place them on the table another thing plain gelatine gelat lne has no flavor 0 of r its own to cover up the tangy tempting taste of these delicious pr prunes nes or any other food that goes into lu to a plain gelatine gelat lne salad or dessert and neither of these desserts will hurt your sugar bank acio amount account at all prune chiffon pla pie tF filling twilling for otie one 9 91 pie I 1 enve envelope loile plain acup 1 cup cooked dried unflavored prune pulp uti atine 2 tablespoons U cup cold water lenion lemon juice 4 teas teaspoon salt malt ae 2 ess whites I 1 cup T hot prune e I 1 baffe baked d pie 1111 juice or crumb crust soften gelatine in cold cohl water add spit and hot prune juice and stir until dissolved ad add prune pulp lemon leinon juice u chill until mixture begins begens to th thicken ke fold in stiney beaten egg whlter turn into baked pie nell or crumb chinat chill until firm just before serving garnish with whipped cream crean ij if de about 33 35 36 ined medium luni saz sized dried prunes nunes will make I 1 cup pulp prune bavarian serves 6 I 1 envelope plain I 1 teaspoon lea spoon stated unflavored range orange rind gelatine gelat lne teaspoon salt 1 1 I cup cold water ater v acup cream or lr ir 14 cup hot prune radiated eva juice milk ulce 2 t tablespoons tahle spoons whipped sugar V cup chopped I 1 cup cooked nuts Oval nuts prune pulp almonds monds ot vt 34 c cup u orange etc pl j juice u ce soften gelatine gelat lne in cold water add hot prune juice and sugar and stir until dissolved ald add prune pulp juice grated rind and malt stir branle well wel chill until mixture begins to thicker fold in ill whipped brenni and chopped nuts turri turn into one large or individual butsin ua I 1 molds olds t that hat have been rinsed out in cold water first and chill until firm may be plied piled directly into a arvi 3 aishe it if desired and then chilled chille until firm about medium sized dried prunes will make I 1 cup pulp have jett you hought bought your youe war stamps |