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Show PRUNE AND NUT SALAD Select 'the best prunes for this purpose. pur-pose. Cook in the usual way, letting the liquor evaporate during the latter part of cooking. Drain and chill prunes Remove stones carefully, cut prunes! in five pieces lengthwise. Cut pecan nut meats In four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-quarter pound shelled nut meats allow one cup whipping whip-ping cream. Whip cream until solid, season with one-half teaspoonful each salt and paprika, add three tablespoon-fuls tablespoon-fuls lemon juice slowly while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold individual in-dividual plates, pile some of the mixture mix-ture in each and mash with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating radi-ating from center, and place a cherry on top of each. oo |