Show prune pie is year around favorite by jane knox f ve O I 1 rw X 4 V V M ho n ema kerst order tot of the dayi day make a prune chiffon pie for your fam ilys dessert tonight too many of us are apt to put the delicious prune neatly away in a c corner 0 of f 0 our r minds with a tag on it read reading ing breakfast food we agree that p prunes 1 unes make a delicious breakfast fruit but Is that any reason why you make use of them at other othe meals too there Is s 11 no 0 s season ea son you know on these tb d delectable lec table sun sweetened ese e fruits tor for dried prunes are available the year around on your grocers shelf helf modern science has developed methods of treating them so they dont have to be soaked and take but a shot short t time to cook it if you plan your menus according to the nutritional qualities of the foods and yoo should cn be glad to know that prunes contain carbohydrates calcium iron and vitamins A 13 and 0 here are two recipes to start y you ou off on your new road of thinking about prunes and both sire are made with plain unflavored gel gelatini gelatins gelat atins lne these gel gelatini gelatins gelat atins lne dishes are wonderful aids to busy time budgets because they may be prepared early in the morning placed in the refrigerator and forgotten until time to place them on the table another thing plain gelatine gelat lne has no flavor of its own to cover up the tangy tempting taste of these delicious prunes or any other food that goes into a plain gelatine gelat lne salad or dessert and neither ot of these desserts will hurt your sugar bank account at all prune chiffon pie filling for one 9 pie I 1 envelo envelope plain I 1 cup cooked dried un unflavored ored prune pulp gelatine gelat lne 2 tablespoons 3 4 cup cold water lenion lemon juice 4 teaspoon salt 2 egg ahl whites I 1 cup hot prune I 1 baked pie hell I 1 juice or crumb cruet chuat soften gelatine eel allne in cold cohl water add salt and hot prune juice and stir until dissolved add prune put pulp lemon juice chill until mixture begins to thicken fold in stiffly beaten egg whites turn into baked pie shell or crumb crust chill until firm just before serving tarnish garnish with whipped cream jf if desired about 33 35 medium sized dried prunes will make I 1 cup pulp prune bavarian serves 6 I 1 envelope plain I 1 teaspoon grated unflavored orange rind gelatine gelat lne 14 teaspoon salt le 4 cut cup cold witter water acup cream or ir cup hot prune prune radiated eva juice lice borated milk 2 ta ti whipped sugar A cup chopped I 1 cup cooked nu null walnuts prune pulp brazils almonds 4 21 cup ornge etc juice soften gel gelatini gelatins atins in cold water AM add hot pr prune une juice and west sugar and stir until t dissolved d 13 solved add prune pulp P orange gran 10 juice grated rind and bait stir well I 1 chill until mixture begins to thicken fold in whipped cream w and nd choppa chopped nuts turn into one larice or ind individual vid at molds that have been out in in cold water first and ch chill III until firm hay be piled ed directly into merving dolshea it pd estred desired an and then chilled until un t if firm farm about albed dri dried ed prunes will make I 1 cup pulp |