102 FRUIT RECIPES 



STEWED PRUNES 



Wash well, then soak over night and stew (whole) in same 

 water with juice of an orange or a little sherry, and English 

 walnuts. 



PRUNES SPICED 



Prunes may be very simply spiced by stewing, as above, 

 with the addition of a little lemon peel and a half-teaspoon 

 each of allspice and cinnamon, or spicing as for pl\mis, 

 pears, etc., allowing a cup of vinegar to each pint of the 

 dried prunes. (See plums, etc.) 



STUFFED PRUNES 



Soak large prunes over night then make an incision at 

 one end large enough to remove stones, and fill space with 

 chopped nuts and sugar ; roll the prunes after this in sugar, 

 then dry. May be kept ten days before using. 



PRUNE CROQUETTES 



Stiffen prune pulp (prepared as for soup) with fine 

 cracker or breadcrumbs, adding also, if liked, chopped 

 nuts; roll in egg, then in crumbs, and fry in deep kettle of 

 boiling fat. 



PRUNE BETTY AND BREAD PUDDING 



Make first as for apple " Brown Betty." For bread pud- 

 ding see Introductory Recipes, and Pear Bread Pudding. 



PRUNE DUMPLINGS AND SUET PUDDING 

 Make as directed in Apple and Peach recipes. 



PRUNE PONE OR BREAD 



Scald one-half pint commeal; stir into it two cups of 

 flour (preferably one of graham and one of white); one- 

 half cup molasses; one cup each sour milk and washed, 



