True food values and their low costs

Wash a pound of prunes in several waters. Let stand nearly covered with water over night. Then simmer on back of stove till tender. Add tablespoon of sugar before removing from the stove. Serve with cream. Stuffed Prunes Wash large and perfect prunes in warm water. Steam one hour, then remove the stones. Stuff with half a date each, some English walnuts chopped fine, and a little powdered sugar. Fill them full, shape nicely, and roll in powdered sugar. Best if made a week before using. San Jose Prune Cake 1 cup sugar 2 teaspoons baking pow- 1/4 cup butter der (level) 3/4 cup water Crated rind of 1/2 lemon 3 eggs 1 cup chopped walnuts 1 cup steamed and chopped prunes Bake in loaf shape, putting layer of batter on bottom of cake pan, then layer of prunes and layer of nuts, having cake at top. Bake in slow but steady oven. Prune Brown Bread 1 cup corn meal 1/4 cup New Orleans 2 cups whole wheal fiour molasses 1 cup sour milk 1 teaspoon sail I teaspoon soda 1 cup dried prunes, washed, pitted, and chopped fint Scald the corn meal, add other ingredients. Put mixture in three baking-powder cans, cover, and steam two and a half hours. Prune Sherbet To one and a half pounds of prunes in a stewpan add a little water. Cover pan, set on back range to simmer slowly until prunes are tender. Rub through colander; sweeten to taste; freeze ice cream. Serve on plate with water-ice around it. For water-ice take: One pint clarified sugar, a half pint of water; grate the rind of two lemons onto the sugar; add juice of five lemons and one orange. Strain through hair sieve. When cold freeze as ice cream. 1 cup sugar 1 cup sour cream 1 teaspoon baking powder Sweethearts '1/2 teaspoon soda in 1 egg 1/4 A pinch of salt r for a stiff dough Roll out one-half quite thin and spread with a layer of finely chopped prunes. Roll the other half and put on top. Cut in shape of hearts. Bake in quick oven. Prune Jelly Wash and cover one pound of prunes with cold water; soak them over night. Next morning bring them to a boiling point; press them through a colander. Have ready a half box of gelatin, that has been covered with a half cup of cold water and soaked for half an hour. Put the prunes over the fire; add a cup of sugar and the juice of a lemon; stir in the gelatin, and when the whole comes to melting point, turn it into a mold and serve with whipped cream. There should be at least a pint and a half of this pulp, otherwise it would be too stiff with a box of gelatin. Prune Pudding Make a small mould of lemon jelly. Boil large selected prunes slowly until very tender, taking care to keep the skins unbroken. Drain and place in a glass dish. Break up the jelly all about them, so that the two parts will have the appearance of being made together. Pile whipped cream over the prunes and jelly. Prune Whip Take one cup of prunes, cooked soft, a half cup of sugar, and the whites of two eggs. Whip well, and set in glasses to cool. Serve with whipped cream. CHAPTER XXXII A Word about Chocolate Chocolate is such a general favorite with almost every one that any dish or combination using it will not come amiss. Chocolate is the finely ground powder from the kernels of the cocoa tree, mixed to a stiff paste with sugar, and sometimes flavored with vanilla. It is the most nutritious and convenient form of cocoa ; a small cake of it will satisfy hunger. It is a very good Imich for travelers. Chocolate does not produce the injurious effects which render tea and coffee objectionable, and is far better for children and working people. Chocolate Pie