See Raisins. 

 See Raisins. 



THE PLUM 

 PLUM PUDDING 



PLUM CAKE 



, PLUM ICES 



Crack half the kernels and bruise the pits, boiling them 

 in the syrup or hot milk to extract the flavour, then strain. 

 With damsons use no pits. Then proceed as for general 

 directions in Introductory Recipes. 



GENERAL DIRECTIONS 



For tarts, puddings, and all other forms of fruit dishes 

 see Introductory Recipes or these for other fruits. 



PRUNE RECIPES 



PRUNE SOUP No. I 



Soak one pound of prunes in one quart of cold water, 

 first washing well. In the morning place on the back of 

 the stove with an additional generous pint of water, letting 

 come slowly to the simmering point. Add a little cinna- 

 mon and lemon peel and two tablespoons sago or tapioca, 

 letting barely simmer until prunes are tender and the sago or 

 tapioca clear, when stir in one-half cup of claret; let boil 

 up, then remove immediately and serve. 



PRUNE SOUP No. 2 



Use one-third prunes and two-thirds peaches, fresh or 

 dried, if the latter, soak, simmer, and mash to a pulp 

 through a sieve. Dilute with boiling water; two pints to 

 each pint of fruit and thicken with a dessertspoon of corn- 

 starch. 



