Serve on triangles of toast as a savoury. Serve on lettuce leaf for luncheon. Serve between thin slices of brown bread as a sandwich. Prune Salad. 2 doz. large choice prunes. 4 teaspoon chopped onion. 4 tablespoons cream cheese. Lettuce dressing. 1 tablespoon chopped celery. Method: Carefully wash the prunes, cover with salted water, bring to boil and simmer gently for one hour, or till plump and tender. Cool them, and when quite cold remove the stones, and fill the cavity of each prune with some of the mixture made by creaming together the cheese, chopped celery and onion. “SUNSHINE” BISCUITS: 100 varieties to choose from. (36) AUSTRALIAN GROWN AND PACKED PRUNES BUY FRESH FROM THE CAN—AND EY er Le pe Fe pe oe Pe et et et ee PEELE LET ELE LOOK FOR THE QUALITY SEAL THEY ARE Pieasing to the palate, easonable in price, UJ nsurpassed in food value, utritious and health giving, E asy to cook and serve, Suitable for any meal. OO ag Oo Oo Og 0 Og 05 9 9 99 99 09 99 Og Oe Oe Og 89 09 89 09 9 On On 0605 0595 05 O54 050687888 (37) Select six crisp lettuce leaves and place four stuffed prunes on each, decorating with a little finely shredded lettuce. Serve with a mayonnaise or French dressing. Prune and Orange Salad. Drain cooked prunes thoroughly, remove stones, and stuff with blanched almonds. © Roll in granulated sugar. Arrange three prunes on each lettuce-covered salad plate, alternating with orange segments. Stuffed Prunes. Wash, dry and stone prepared fruit. Cut alrnost in half, and fill with half a marshmallow or blanched almond, or chopped nuts and raisins✪ Stuffed Prunes, and roll in sugar. Prune Cocktail Savoury. Stewed prunes. Bacon rashers. Stuffed olives✪ Prune Cocktail Savoury. . Method: Soak the prunes overnight, stew till tender. Drain, remove stones. Place a stuffed olive in each. Cut the rind from the bacon, roll each prune in a thin slice, fasten with a wooden skewer or toothprick. Place in a moderate oven till the bacon is cooked. Serve at once. Garnish with parsley. OTHER SUGGESTIONS FOR SANDWICHES Egg and Lettuce. Egg and Curry—1 teaspoon curry to each egg. Egg and Onion—1 teaspoon grated onion to each egg, salt and pepper to taste. Cheese and Celery. Brains, mashed with a fork, seasoned with a squeeze of lemon juice and salt and pepper. Equal quantities of raisins and ginger minced together, with a squeeze of lemon juice. Ham or Pork Sausage, sliced very thin. N.B.—If a large quantity of ham sandwiches is required, order a ham bone from your dairy produce man a few days before- hand. This can generally be purchased for 1/6, and the meat should be cut off and run through the mincer. It will. yield from 1 lb. to 13 lb., and the bone can be used for pea soup if desired. Christmas Mince Meat. 4 lb. beef suet. 4 lb. sugar. 4 lb. currants. 1 tablespoon orange marma- 1 lb. seeded raisins. lade or rind and juice of + Ib. mixed peel. 2 lemons. 4 lb. apples. Powdered cloves or spice✪ Christmas Mince Meat. Shred suet, peel and chop up apples, cut up raisins and peel finely. Mix all ingredients well together, and put into a jar. Cover closely, and do not use for at least a month. “SUNSHINE” BISCUITS: 100 varieties to choose from. (38) USEFUL HINTS Chopped raisins and horseradish make a splendid relish to serve with meat. Put a few raisins in the children’s breakfast food. They will like it better, and get added nutrition. Add raisins to any every-day pudding for the children’s pleasure, for nutrition and for added flavour. Hot fruited toast—delicious toasted raisin bread—is a dainty and nutritious food for breakfast, luncheon or tea. Lexias (seeded) or sultanas added to curries, chutneys, and pickles enhance the flavour to a marked degree. Baked apples stuffed with raisins and brown sugar, and served with cream, are unequalled for their flavour.

AI-modernized reading of the original text

Serve on triangles of toast as a savoury. Serve on lettuce leaf for luncheon. Serve between thin slices of brown bread as a sandwich. Prune Salad. 2 doz. large choice prunes. 4 teaspoon chopped onion. 4 tablespoons cream cheese. Lettuce dressing. 1 tablespoon chopped celery. Method: Carefully wash the prunes, cover with salted water, bring to boil and simmer gently for one hour, or till plump and tender. Cool them, and when quite cold remove the stones, and fill the cavity of each prune with some of the mixture made by creaming together the cheese, chopped celery and onion. “SUNSHINE” BISCUITS: 100 varieties to choose from. (36) AUSTRALIAN GROWN AND PACKED PRUNES BUY FRESH FROM THE CAN—AND LOOK FOR THE QUALITY SEAL THEY ARE Pieasing to the palate, easonable in price, UJ nsurpassed in food value, utritious and health giving, E asy to cook and serve, Suitable for any meal. (37) Select six crisp lettuce leaves and place four stuffed prunes on each, decorating with a little finely shredded lettuce. Serve with a mayonnaise or French dressing. Prune and Orange Salad. Drain cooked prunes thoroughly, remove stones, and stuff with blanched almonds. © Roll in granulated sugar. Arrange three prunes on each lettuce-covered salad plate, alternating with orange segments. Stuffed Prunes. Wash, dry and stone prepared fruit. Cut alrnost in half, and fill with half a marshmallow or blanched almond, or chopped nuts and raisins, and roll in sugar. Prune Cocktail Savoury. Stewed prunes. Bacon rashers. Stuffed olives. . Method: Soak the prunes overnight, stew till tender. Drain, remove stones. Place a stuffed olive in each. Cut the rind from the bacon, roll each prune in a thin slice, fasten with a wooden skewer or toothpick. Place in a moderate oven till the bacon is cooked. Serve at once. Garnish with parsley. OTHER SUGGESTIONS FOR SANDWICHES Egg and Lettuce. Egg and Curry—1 teaspoon curry to each egg. Egg and Onion—1 teaspoon grated onion to each egg, salt and pepper to taste. Cheese and Celery. Brains, mashed with a fork, seasoned with a squeeze of lemon juice and salt and pepper. Equal quantities of raisins and ginger minced together, with a squeeze of lemon juice. Ham or Pork Sausage, sliced very thin. N.B.—If a large quantity of ham sandwiches is required, order a ham bone from your dairy produce man a few days beforehand. This can generally be purchased for 1/6, and the meat should be cut off and run through the mincer. It will. yield from 1 lb. to 13 lb., and the bone can be used for pea soup if desired. Christmas Mince Meat. 4 lb. beef suet. 4 lb. sugar. 4 lb. currants. 1 tablespoon orange marma- 1 lb. seeded raisins. lade or rind and juice of + Ib. mixed peel. 2 lemons. 4 lb. apples. Powdered cloves or spice. Shred suet, peel and chop up apples, cut up raisins and peel finely. Mix all ingredients well together, and put into a jar. Cover closely, and do not use for at least a month. “SUNSHINE” BISCUITS: 100 varieties to choose from. (38) USEFUL HINTS Chopped raisins and horseradish make a splendid relish to serve with meat. Put a few raisins in the children’s breakfast food. They will like it better, and get added nutrition. Add raisins to any every-day pudding for the children’s pleasure, for nutrition and for added flavour. Hot fruited toast—delicious toasted raisin bread—is a dainty and nutritious food for breakfast, luncheon or tea. Lexias (seeded) or sultanas added to curries, chutneys, and pickles enhance the flavour to a marked degree. Baked apples stuffed with raisins and brown sugar, and served with cream, are unequalled for their flavour.

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Stuffed PrunesPrune and Orange SaladPrune Cocktail SavouryChristmas Mince Meat

Australian sunshine cookery book for every housewife