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Show ; . ' j Mary's Kitchen 4 PRUNE DISHES ; Fse plenty of prunes during- tliee Nearly cpring du9. From bieakf.at .0 dinner there Is a place for thernMn I every menu. stf-Tvod prun for brkfat may l7.aH If served as plain stewed prunes (too often, but if lemon Juice be addi 1 'and the pcnes carefully removed from the stones and the whole served in glass as a fruit cocktail the family I won't object to the "same old prunes " I Fruno whip Is a delicious and nour-hshlng nour-hshlng dessert. It can be varied in several ways the sauce can be boiled custard or whipped cream, nuts can be lidded to tho pudding itself. Children and invalid may be aerVed prune whip quite as happily as well persons. Prune Whip. Five egg-s (whites). 1 cup ma hod stewed prunes. 1-3 cup sugar. tea.-Bpdon tea.-Bpdon salt, i teaspoon cream Of tartar. tar-tar. 1 teaspoon vanilla. It Will take about one-third of a pound of uncooked prunes to make one cup mashed and stewed prunes. Wash prunes carefully through several sev-eral waters Cover with one cup ui . old water and lei stunJ an hour. COOk in sfiirn- water till tender. Remove stones and rub prunes through a colander Add sugar and thicken. Remove from fire and let pool. Add salt, cream of tartar and vanilla to prunes. Add gradually to Th.' whites of the egcrs beaten till stiff and dry. This means aOSbiutely "stiff and dry." The whites miisi stand up. They should bo beaten en a large plat-Iter plat-Iter with a Wire whisk Fut pudding mixture, in a buttered pudding dish. Sot in a pan of hoi water and bake 25 minuses in a moderate oven. Serve cold with boiled custard or whipped bream. One-half cup of EngHah wajnnta may be added the last thing before baking oftistarch Prune Padding One-quarter cup cornstarch, i pound prunes. '2 cups cold water. tup BUgar, Z-indh piece itick cinnamon, cinna-mon, l 1-3 tups boiling water 1 1 lemon. Wash prunes through several waters. wa-ters. Add tho two cups of cold water II nd let stand an hour. Boil until sofi in Bame water. Remove ftones from prunes and return prunes to the wa- , ter in which they were cooked. Add sugar, cinnamon and boiling water and simmer 15 minute. Mis cornstarch to a smooth paste with a little cold water Stir lnt-. T.runc mixture and cook, stirring con-. Btantly for five minutes. Remove from fire and take out the cinnamon Add the juice Of the lemon and turn into a mold to become firm and chill. Serve with whipped dream. This is a I Simple delicious dessert. Prune Dishes. Eighteen large prunes, 4 tablespoons table-spoons rice. 1-4 cup sugiiv. 1-3 cap , Bhredded pistachio nuts, S c ups mil;;. I gill whipping cream. 3 eggs (yolks). 2 table-spoons peach marma- 1 lade, 1-2 lemon, grated rmd and 1 juice. Cook the nee in the milk until tender. Add 1'mon rind and sugar and let stand lu a warm place uncovered un-covered for 16 minutes. Stir In the yolks of the eggs and the lemon Juice. Put In a buttered ring mold, set 111 a pan of hot water and bake half an hour. Remove from mold when cool Co :" with the marmalade, sprinkle , with the blanched and shredded nuts j and fill the center with the prunes The prunes should h carefully stewed stew-ed and stoned and kept as perfect j .is possible. Garnish with whipped cream to ! serve. This Js a rather rnoro elabo-1 elabo-1 rate dessert but wholesome and I easily digested. |