Prune Recipes

One of the most valuable traits that the market always affords, both
from an appetizing and an economical standpoint, is the prune. Aside from
its use as a sauce (stewed prunes) there are many recipes for its use
in a variety of ways.

PRUNE CHEESE PIE

Roll out a light pie crust made from one pint of pastry flour (sifted),
half a cup of butter, half a cup of iced water or cider, and half a teaspoon
of salt. The shortening may be mixed half and half, but a better crust
results from the use of all butter. Use a knife or spatula in mixing pastry.
Sift the salt into the flour; cut the butter, bit by bit, into the flour,
adding the .water or cider a few drops at a time, and mix it thoroughly.
Turn on the board and roll several times.

If a richer crust is wanted, after the paste is rolled, spread bits of
butter over it, fold over, and roll the paste again. Always use the best
materials in making crust, and have everything as cold as possible. Plain
paste, to give the best results, should be kept on ice or chilled. For
the filling, stew prunes, cut them in two, remove pits and skins, and
put with the juice into the lower crust. For the upper crust use strips
or a lattice of the paste.

When the pie is nearly done put grated American cheese through the openings
between the crust, upon the prunes. Cover the whole top of the pie with
whipped cream, and replace in the oven to brown on top. Serve hot or cold.

PLAIN STEWED PRUNES

Wash a pound of prunes in several waters. Let stand nearly covered with
water over night. Then simmer on back of stove till tender. Add table-spoon
of sugar before removing from the stove. Serve with cream.

STUFFED PRUNES

Wash large and perfect prunes in warm water. Steam one hour, then remove
the stones. Stuff with half a date each, some English walnuts chopped
fine, and a little powdered sugar. Fill them full, shape nicely, and roll
in powdered sugar. Best if made a week before using.

SAN JOSE PRUNE CAKE

  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 cup butter
  • 1/3 cup water
  • Grated rind of 1/2 lemon
  • 3 eggs
  • 1 cup chopped walnuts
  • 1 cup steamed and chopped prunes

Bake in loaf shape, putting layer of batter on bottom of cake pan, then
layer of prunes and layer of nuts, having cake at top. Bake in slow but
steady oven.

PRUNE BROWN BREAD

  • 1 cup corn meal
  • l/2 cup New Orleans molasses
  • 2 cups whole wheat flour
  • 1 cup sour milk
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 cup dried prunes, washed, pitted, and chopped fine

Scald the corn meal, add other ingredients. Put mixture in three baking-powder
cans, cover, and steam two and a half hours.