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Show oUnirinTluTnovers, for top-p top-p 7 shortcake and upside-down cake for combining with sugar Cand' beaten egg whites or th whipped cream to make fruit whip. Prune bread ofers another way to use this versatile fruit. Mad like raisin bread with a yeas dough, it is excelent toasted Or roll up like a jelly roll, nad cut off pieces to make pin-wheels rolls. Or keep it in one big roll for a roly-poly roly-poly loaf with prune filling. 10 put chopped prunes in a quick bread is another idea, especially good when made with whole-wheat flour, to make a loaf of dark brown color high In minerals and vitamin B. . i Nutritionist Cites Food Value Found in Prunes 'Prunes are a winter staple with flour, sugar, and spices," says Miss Elna Miller, extension nutritionist nu-tritionist at the Utah State Agricultural Ag-ricultural college. Properly cooked so they are plump and juicy, prunes are a modest, but good-tasting fruit. They have more taste apeal when spied up to go with a meat course, combined with cooked cereal for breakfast, mixed with butter or peanut butter for a sandwich filling, fil-ling, or used like fresh fruit in salads and desserts. You can figure on about 12 servings from a pound of prunes, and the cost is surprisingly low' Miss Miller explains that this pound of prunes supplies food values, toe in the form of iron calcium, vitamin A, and vitamin In deciding on a dessert, keep prunes in mind as a filling for |