I04 FRUIT RECIPES 



a half-box of gelatine (this quantity to each original quart 

 of prunes put to soak) and place prunes with the gelatine 

 in stewpan till gelatine is thoroughly melted. Add a 

 heaping teaspoon of sugar, the grated juice and rind of two 

 oranges and one-half cup of sherry; remove from fire; let 

 cool, then place on ice to chill. This will not make a solid 

 form but should be of the consistency of thick custard. 



PRUNE SPONGE 



This may be made with the prune pulp instea,d of the 

 whole fruit. (See Introductory Recipes.) 



PRUNE GELATINE 



Allow one-half box of gelatine to each pound of prunes 

 which should be soaked over night (after thorough washing), 

 simmered fifteen minutes, and pitted. Have the gelatine 

 soaking in cold water — one-half pint of water to each half 

 box of gelatine — and when soft pour on it one pint of 

 boiling water with juice of two lemons and one and one- 

 half cups of sugar. Let cool, stirring till it thickens slightly 

 when place half of this in a wet mould. When firm lay 

 on it the prunes and pour over them the rest of the jelly. 



The gelatine may be made into plain lemon or wine jelly, 

 instead of being merely flavoured with lemon. Serve 

 with whipped cream. 



PRUNE SOUFFL6 



Take one-half pound stewed prune pulp (prepared as for 

 soup) ; add juice of one lemon, three-fourths cup of sugar, 

 and the stiff-whipped whites of four eggs. Turn into the 

 souffld dish, sprinkling sugar over the top and baking m 

 brisk oven ten minutes, or till brown. 



