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Show 1 mom CAMP?! Copyright, 1922, Western Newspaper Union. "He who receives and entertains his friends, and who does not, himself, personally, give supervision of the repast re-past which he offers them, la not worthy of having friends." THE EVERYDAY PRUNE In country places and small towns where one cannot always procure the fresh fruits, prunes are a most desirable fruit. The ordinary method of serv-ing serv-ing prunes (boarding house style) has put them into dis- repute, but there is no fruit richer in food and with marked medicinal value. One pound of prunes will furnish more nutriment than the same weight of lean meat or bread. Prune Bread. To a pint of light bread sponge prepared with milk add two tablespoonfuls of sugar and graham flour to make a stiff batter. Add a cupful of steamed prunes that have been stoned and cut fine. Turn the dough into the pans and let rise, then bake in a moderate oven. Prune Scones. Cream one-quarter of a cupful of butter, add one-half cupful of sugar, one beaten egg and one cupful of flour sifted with one-half one-half teaspoonful of baking powder. Add one-quarter of a cupful of mashed drained prunes, roll the dough into a roll and cut in rounds; dust with sugar and bake in a slow oven. A prune omelet is one which the family will like. Stew, stone and mash the prunes, using a cupful, adding a little sugar If needed, spread over the omelet just before turning. Children's Supper Dish. Rub through a sieve one cupful of cooked prunes and the same quantity of cooked rice; add sugar to sweeten, if needed, a little grated lemon peel, an egg yolk beaten and thinned slightly with water; cook until well heated through. Serve with cream and sugar hot or cold. Prune Bread Pudding. Butter slices of stale bread, cover with hot milk, add layers of stewed prunes and repeat re-peat until the dish. is full. Bake in a moderate oven until well heated through. Serve with sauce prepared by cooking a pint of water and a table-spoonful table-spoonful of cornstarch mixed with two. tablespoonfuls of sugar; when well cooked add a cupful of orange juice. A biaten egg may be added and cooked in the mixture, if a richer sauce is required. |