XVII. Prune Desserts

Prune Cake Pudding (Ten portions)

(Light, and really delicious. Easily made if you are in the habit of keeping stewed prunes on hand.)

One-third cup fat One cup sugar Two egg yolks Two-thirds cup prune juice One teaspoon lemon extract Two cups flour One level teaspoon soda One-eighth level teaspoon salt One cup prunes, cut in small pieces One-half cup nut-meats, cut fine Two egg whites

Cream the fat, add the sugar and the egg yolks. Beat for two minutes. Add the prune juice and extract and the flour, soda and salt, mixed with the prunes and nuts. Beat for three minutes. Add the egg whites, stiffly-beaten. Pour into a square cake pan, lined with waxed paper. Bake in a moderate oven for thirty minutes. Cut in squares and serve with whipped cream.

Prune Lemon Gelatin (Four portions)

(Easy to make and very popular.)

Two level tablespoons granulated gelatin One-third cup cold prune juice One cup boiling water One-third cup lemon juice One-fourth cup sugar One cup diced prunes One-half cup nuts

Soak the gelatin in the prune juice for five minutes. Add the boiling water and stir until dissolved. Add the lemon juice and sugar. Mix and set in a cool place until the mixture partially congeals. Beat until frothy, add the prunes and nuts. Pile in glass sherbet cups. Serve very cold with cream.

Stewed Prunes (Four portions)

(Good for a child’s luncheon dessert.)

One cup dried prunes One and one-half cups water Four level tablespoons sugar

Wash the prunes, cover with the water and let soak over night. Cook slowly for fifteen minutes. Add the sugar and cook for three minutes more.

Serve in small serving dishes.