Australian sunshine cookery book for every housewife

Prunes may be prepared in a number of ways which lend variety to the menu, and ensure that this nourishing dessert is served frequently in the home. They may be served at any meal. For breakfast, stewed prunes are a delightful addition to comflakes, or any of the wheat biscuits, or they may be chopped and added to cooked cereal. For luncheon or dinner more ambitious dishes are called for, and you will find helpful suggestions amongst the following recipes. As an addition to children’s lunch boxes they are invaluable from the point of view of palatability and food value, and, in addition, they take the place of cakes and lollies, which should be given to children very sparingly. There are three varieties of prunes on the market—namely: (1) Canned prunes (in syrup), which are ready to serve without preparation. These are delicious with cream or custard. (2) Soft pack prunes in cans. These do not require to be washed or soaked, but should merely be covered with cold water, sweetened to taste, and simmered gently until tender— about 5-10 minutes. (3) Hard pack prunes in boxes. These require washing and soaking in water to cover from 10-24 hours. They should then be simmered gently in the same water for about 20 minutes, or until tender. Add sugar to taste, and cook a further 5 minutes. These directions should be followed in preparing all the prune recipes, except Jams and Chutneys. It is always advisable to soak the prunes for these. Bottled Prunes. Sometimes it is handy to have a few jars of prunes ready for immediate use. Soak about 6 lbs. of good quality prunes in enough water to well cover them—about six pints. Next day cook in the usual way, adding from 14 to 14 lbs. of sugar. Take the prunes out, and fill the jars, pressing down the fruit firmly, but not squashing it. Now pour the syrup over them till the jars are overflowing. Put rubber rings on or adjust lids, according to type of jar used, and place the jars in warm water. Bring gradually to the boil, and boil for five minutes. Remove, and, if screw-top jars are being used, screw down as firmly as possible, making sure each jar is airtight. Fruit prepared in this manner will keep indefinitely, provided the jars are airtight. If a jar is opened, and only part of the fruit required for immediate use, the remainder will keep quite well for a few days. “SUNSHINE” BISCUITS: 100 varieties to choose from. (17) COLD PUDDINGS FOR HOT DAYS Peach Trifle. 4 lb. dried peaches. Vanilla flavouring. 1 doz. small sponge cakes. Jam. 1 oz. almonds. Angelica or _ crystallised 2 eggs. . cherries (coloured jujubes 1 pint of milk. would do). 2 tablespoons castor sugar. Prepare dried peaches as directed on page 15, blanch and chop almonds. Split sponge cakes in halves, spread with jam, and sprinkle with nuts. Join together and place in dish to form a ring. Soak with the peach syrup, and heap the peaches in the centre of the ring. Boil milk, and thicken slightly with 1 tablespoon cornflour, blended with a little cold milk and pinch of salt. Cook a few minutes, then pour on the beaten yolks of eggs, stirring well; add a little sugar and flavouring to taste, and when cool pour round the outside of sponge cake ring. Before serving, whisk the egg whites to a stiff froth, and fold in the castor sugar. Cover the top of the sponge ring with this, and decorate with rings of angelica or chopped crystallised cherries. Tapioca and Sultana Pudding. 24 oz. tapioca. 4 pint water. 13 pints of milk. Little nutmeg, or other flav- 14 tablespoons sugar. . ouring. 6 oz. sultanas. Wash tapioca and sultanas, and soak in 4 pint of water for a few hours, till water is absorbed. Put in a buttered pie dish, and add sugar. Stir in the milk. Grate some nutmeg over, and dot with pieces of butter. Bake 1 hour after it comes to the boil, but bring to the boil very slowly. May be served hot if preferred. Pear Mould.