114 FRUITS AISTD HOW TO USE THEM. 



Prunes StcTFed.— Wash the prunes and soak them 

 three hours in a httle water. Put them in a saucepan 

 with enough water to cover them, the same in which they 

 have been soaked, and to every pound of prunes allow a 

 small cupful of sugar, three cloves and a stick of cinnamon 

 or the peel of half a lemon. Simmer, not boil, till the 

 fruit is quite soft. 



Prune Pudding, No. 1. — Soak a pound of prunes 

 overnight, sweetening them to taste, and stewin the morn- 

 ing. Remove the pits and cut the prunes into small pieces. 

 Beat the whites of eight eggs to a froth and gradually stir 

 them into the cold prunes, beating all the while. Bake at 

 once, about twenty-five minutes. When the pudding is 

 cold it is greatly improved by a dressing of sweet cream, 

 sweetened and beaten to a froth. Stir up the prunes once 

 while bakine:. 



Prune Pudding, No. 2.— (Mrs. A. A. Lincoln. 1 Make 

 a small mould of lemon jelly. Bail large selected prunes 

 slowly until very tender, taking care to keep the skins un- 

 broken. Drain and place In a glass dish. Br.iak up the 

 jelly all about so that it will have the appearance of being 

 made together. Pile whipped cream (made as for Char- 

 lotte Russe, one pint of cream and half a cupful of sugar 

 flavored with one teaspoonful of vanilla whipped together) 

 over the prunes and jelly. 



Prune Custard.— (Mrs. F. Harkins.) Slowly stew the 

 fruit an hour and a quarter in a porcelain-lined kettle. 

 Remove the seeds and skins by liand. and rub the pulp 

 through a colander or strainer. Hive suiHijient juice to 

 make thu pulp quite thin. Return it to the stove and heat al- 

 most to boiling. Foreaoh pintoffruitstir/n two well-beaten 

 eggs; remove immediately and stir in lemon flavoring or 

 any tart extract desired. Set away in a mould and serve 

 with cream. 



Prune Pie, No. 1.— Prepare the prune as for custard, 

 and to each cupful of fruit add a cupful of thin cream or 



