Evening Republican, Volume 17, Number 184, Rensselaer, Jasper County, 4 August 1913 — The KITGHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITGHEN GUPBOARD

’ STEWED PRUNE DAINTIES. That homely fruit, the prune, may be'so disguised that those who once complained of it will welcome its reappearance on the table. Suggestions for preparing stewed prunes are given here: With Whipped Cream. Stewed Prunes With Whipped Cream. —Wash and rinse nice large prunes and let them stand overnight in water. Stew them in this water and add enough :sugar to make a rich sirup. Remove the stones when the fruit becomes soft and insert walnut meats in their places.« Serve in a glass dish heaped with whipped cream. Prune Sponge.—Take a pound of prunes, wash and let these soak overnight in water enough to cover them. In the morning stew them in the same water until teuder. Add a cupful of sugar an (I put through a sieve to remove all stones and skins. To the pulp add half a cupful of water, juice of a lemon and an orange.’ Beat until foamy. Then add the stiffly beaten whites of two eggs and beat until all are thoroughly mixed. Serve with whipped cream.

Handsome Desserts. Prune Mold.—Take a pound of prunes, three ounces of granulated sugar, an ounce of gelatin,‘the rind and juice of a lemon, a piut of water and six drops of cochineal. Boil/ the soaked prunes in the water and sugar until soft; then take out the stones and crack the kernels and add them, with the lemon Juice and rind, to the cochineal and gelatin dissolved in a little water. Stir all until thoroughly mixed and then pour into a mold and put away in a cool place to stiffen. Turn out into a glass platter, garnish with whipped cream and serve. Prunes and Apple Sauce.—Take half a pound of prunes, a slice of orange or lemon, a quarter of a cupful of sugar and as touch water as is needed. Soak and boil, as usual. When cold remove the stones, fill the center with a teaspoonful of dry, tart apple sauce or with the same amount of nuts and Jelly. Press two prunes together, leaving them spread apart after filling. This, if shaped a little with hands, will form a ball. Then use as center the toes known as bombes. To make the nut and jelly filling take the meats from six English walnuts and chop, these very fine. Mix with enough tart jelly to moisten and fill the prunes with this.