Prune Recipes 2

PRUNE WHIP

Take one cup of prunes, cooked soft, a half cup of sugar, and the whites
of two eggs. Whip well, and set in glasses to cool. Serve with whipped
cream.

PRUNE SHERBET

To one and a half pounds of prunes in a stew-pan add a little water.
Cover pan, set on back of range to simmer slowly until prunes are tender.
Rub through colander; sweeten to taste; freeze as ice cream. Serve on
plate with water-ice, around it. For water-ice take: One pint clarified
sugar, a half pint of water; grate the rind of two lemons onto the sugar;
add juice of five lemons and one orange. Strain through hair sieve. When
cold freeze as ice cream.

PRUNE SWEETHEARTS

  • 1 cup sugar
  • 1/2 teaspoon soda
  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon baking powder
  • A pinch of salt
  • Flour sufficient for a stiff dough

Roll out one-half quite thin and spread with a layer of finely chopped
prunes. Roll the other half and put on top. Cut in shape of hearts. Bake
in quick oven.

PRUNE JELLY

Wash and cover one pound of prunes with cold water; soak them over night.
Next morning bring them to a boiling point; press them through a colander.
Have ready a half box of gelatin, that has been covered with a half cup
of cold water and soaked for half an hour. Put the prunes over the fire;
add a cup of sugar and the juice of a lemon; stir in the gelatin, and
when the whole comes to melting point, turn it into a mold and serve with
whipped cream. There should be at least a pint and a half of this pulp,
otherwise it would be too stiff with a -box of gelatin.

PRUNE PUDDING

Make a small mould of lemon jelly. Boil large selected prunes slowly
until very tender, taking care to keep the skins unbroken. Drain and place
in a glass dish. Break up the jelly all about them, so that the two parts
will have the appearance of being made together. Pile whipped cream over
the prunes and jelly.