THE PLUM 103 



chopped, dried prunes. Use with milk one scant teaspoon 

 soda. Steam in a mould three hours or bake two (moder- 

 ate oven). Serve with sweet sauce or rich milk. 



PRUNE CAKE 



Have ready a cup of chopped nuts and two of chopped, 

 dried, steamed prunes. Alternate these in layers with 

 cake batter made with three eggs, one and one-half cups 

 sugar, three-fourths cup sweet milk, one-half cup butter, 

 and one teaspoon baking-powder sifted through three cups 

 of fiour. Bake in moderate oven till done through. Or 

 this may be all stirred together. 



PRUNE ROLL. 

 Make as for Apple Roly Poly, baking or steaming. 



PRUNE SHORTCAKE 



Flavour stewed prunes with orange, cherry, or other 

 tart fruit juice, mash to a pulp and serve as for strawberry 

 shortcake. (See Strawberries.) 



PRUNE TART 



Line sides of baking-dish with pastry and fill middle 

 of dish with fresh or soaked, pitted prunes. Sprinkle over 

 them sugar with a tablespoon of flour and bake. When fruit 

 is tender and juicy pour over it the yolks of three eggs, 

 beaten with a spoonful of cream, one-half cup each of sugar 

 and cake crumbs. Bake till done when place on top a 

 meringue made with the whites of the eggs and half a cup 

 of sugar flavoured with vanilla. Let brown. 



SHERRIED PRUNES 



Wash, then soak prunes over night, simmering next day, 

 in very little water, till tender enough to pit. Have soaking 



