Evening Republican, Volume 15, Number 73, Rensselaer, Jasper County, 27 March 1911 — DELICACY MADE OF PRUNES [ARTICLE]

DELICACY MADE OF PRUNES

1 Souffle Makes Good Dessert and Is Eminently Suitable for the Children Remove the pits from a large cupful of stewed prunes and chop fine. Add the whites of three eggs and half a cup of sugar beaten to a stiff froth. Mix well, turn into a buttered dish, and bake v3O minutes in a moderate oven. , Serve with whipped cream. If it is desired to cook this in individual cups, butter the cups, fill only two-thirds full, to allow for puffing up of the eggs, and set the cups In a pan of water to bake. Some like a dash of cinnamon in this. Another recipe for prune whip in which the baking is omitted is especially rich. Take one pint, of stewed prunes, one-third pint of thick cream, whites of six eggs, and raspberry or loganberry jelly. After thoroughly draining the prunes, pit them and rub them through a colander; avoid rubbing the skins through as much as possible. Beat the white of the eggs to a stiff froth, then by degrees beat these into sifted prunes. If not sweet enough to suit the taste, add a teaspoonful of sugar. The delicacy of this dish depends largely upon the thoroughness with which the ingredients are beaten together. When well beaten together, pour into a glass dish. Whip the cream and spread evenly over the top of the pudding, then fleck the whipped cream with bits of the jelly. Serve with cream, or, if preferred, with a custard made from the yolks of six eggv.