Fruit recipes

Cook plums slowly till soft when rub through sieve and let cool. To each cup of pulp add the whites of three eggs beaten stiff and a little sugar. Drop a spoonful of this on cups two-thirds full of a simple custard, letting the fruit meringue heap up well. Serve cold. PLUM DUFF Mix with a sweet soft biscuit dough chopped plums (fresh or dried), using one quart of plums to each pint of flour, and tie up in a well-dredged pudding cloth, boiling hard three hours. A simple stiff batter pudding (see Introductory Recipes) may be used with the fruit instead. THE PLUM IOI PLUM PUDDING See Raisins. PLUM CAKE See Raisins. . PLUM ICES Crack half the kernels and bruise the pits, boiling them in the syrup or hot milk to extract the flavour, then strain. With damsons use no pits. Then proceed as for general directions in Introductory Recipes. For tarts, puddings, and all other forms of fruit dishes see Introductory Recipes or these for other fruits. PRUNE RECIPES PRUNE SOUP No. 1 Soak one pound of prunes in one quart of cold water, first washing well. In the morning place on the back of the stove with an additional generous pint of water, letting come slowly to the simmering point. Add a little cinnamon and lemon peel and two tablespoons sago or tapioca, letting barely simmer until prunes are tender and the sago or tapioca clear, when stir in one-half cup of claret; let boil up, then remove immediately and serve. PRUNE SOUP No. 2 Use one-third prunes and two-thirds peaches, fresh or dried, if the latter, soak, simmer, and mash to a pulp through a sieve. Dilute with boiling water; two pints to each pint of fruit and thicken with a dessertspoon of cornstarch. STEWED PRUNES Wash well, then soak over night and stew (whole) in same water with juice of an orange or a little sherry, and English walnuts. PRUNES SPICED Prunes may be very simply spiced by stewing, as above, with the addition of a little lemon peel and a half-teaspoon each of allspice and cinnamon, or spicing as for plums, pears, etc., allowing a cup of vinegar to each pint of the dried prunes. (See plums, etc.) STUFFED PRUNES Soak large prunes over night then make an incision at one end large enough to remove stones, and fill space with chopped nuts and sugar; roll the prunes after this in sugar, then dry. May be kept ten days before using. PRUNE CROQUETTES Stiffen prune pulp (prepared as for soup) with fine cracker or breadcrumbs, adding also, if liked, chopped nuts; roll in egg, then in crumbs, and fry in deep kettle of boiling fat. PRUNE BETTY AND BREAD PUDDING Make first as for apple ‘‘Brown Betty.’’ For bread pudding see Introductory Recipes, and Pear Bread Pudding. PRUNE DUMPLINGS AND SUET PUDDING Make as directed in Apple and Peach recipes. PRUNE PONE OR BREAD Scald one-half pint cornmeal; stir into it two cups of flour (preferably one of graham and one of white); onehalf cup molasses; one cup each sour milk and washed, chopped, dried prunes. Use with milk one scant teaspoon soda. Steam in a mould three hours or bake two (moderate oven). Serve with sweet sauce or rich milk. PRUNE CAKE Have ready a cup of chopped nuts and two of chopped, dried, steamed prunes. Alternate these in layers with cake batter made with three eggs, one and one-half cups sugar, three-fourths cup sweet milk, one-half cup butter, and one teaspoon baking-powder sifted through three cups of flour. Bake in moderate oven till done through. Or this may be all stirred together. PRUNE ROLL Make as for Apple Roly Poly, baking or steaming. PRUNE SHORTCAKE Flavour stewed prunes with orange, cherry, or other tart fruit juice, mash to a pulp and serve as for strawberry shortcake. (See Strawberries.) PRUNE TART