THE PLUM 



INDIVIDUAL PRONE PUDDINGS 



lOS 



Make as above but bake in cups or ramekins, serving 

 cold with whipped cream. 



"PRUIN SAUCE" (Squire Hardcastle) 



"Certainly there is no better relish for game, mutton,' 

 lamb, fowls of every sort, even roast pork, provided it be 

 tender and crisp enough. Wash a pound of small prunes 

 and put them on in plenty of cold water with the juice of 

 two lemons and their thin yellow peel, four blades of mace, 

 two dozen whole cloves, and a bunch of whole allspice, 

 reinforced with a single peppercorn. Cook for two hours, 

 simmering gently and filling up as the water wastes. Then 

 put in two cups of sugar and simmer another hour until 

 the syrup is thick and rich. Then add a half cup of cider 

 vinegar, let boil five minutes, and your sauce is done. It 

 is in truth a very rich, sweet pickle, which will keep 

 indefinitely. Martha McCulloch Williams." 



PRUNE SNOW 



This is made as for Prune SoufH6 but served at once, 

 uncoohed. 



PRUNE ICES 



For a simple ice simmer one pound of prunes till tender, 

 remove pits, and put through coarse sieve. This may be 

 used with the foundation syrup for water ices, adding 

 juice of one lemon for each pint of the mixture. It may 

 also be added to the foundation ice cream or custard (see 

 Introductory Recipes), or the stewed prunes, pitted, may 

 be packed and frozen (whole) with the addition of any 

 tart fruit juice. 



GENERAL DIRECTIONS 



For custards, tapioca, etc., see Introductory Recipes. 



