Prune Cocktail

Ingredients

• large French or Santa Clara prunes
• orange juice
• lemon juice
• crushed ice

Method

1. 1

   Soak, stew and stone the prunes.

2. 2

   Sweeten slightly, cool on ice and chop small.

3. 3

   To the prune juice, add orange and lemon juice to flavor; stir in the chopped fruit and serve in cocktail glasses, banked with crushed ice.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 74. The excerpt below is the record exactly as published.

PRUNE COCKTAIL. Soak, stew and stone the large French or Santa Clara 164 COCKTAILS prunes. Sweeten slightly, then thoroughly cool on ice and chop small. To the prune juice, add orange and lemon juice to flavor; stir in the chopped fruit and serve in cocktail glasses, banked with crushed ice. A TBOPICAL COCKTAIL. Place sections of grapefruit into a glass and add a well- seasoned oyster cocktail sauce. Sprinkle with chopped green peppers, surround with ice to keep very cold. Serve in grapefruit glasses with ice. CANDIES Fondant is a good foundation and will yield many delicious candies. The fondant is made with. 2 pounds granulated sugar, 1 pint of water and ^ teaspoon cream of tartar. It is not wise to make large quantities at once. Place this mix- ture in a kettle over a medium fire and boil until it forms a ball in water. Wipe all crystals from the edge of the pan with a damp cloth. It must be taken from the fire at exactly the proper time to be successful. Add the desired flavoring just before removing. Pour into a large platter as soon as it can be worked; use a wooden spatula until it becomes firm and white, then pack it in a damp cloth and knead with the hands until it is soft and creamy. The fondant may be made in a variety of colors and flavors, and chopped nuts and fruits may be added to same, and thus you have a variety of candies made from the same foundation. Peppermints are made by coloring some of the fondant pink and some green and flavor with pepperment essence. Shape in flat discs or roll and cut with a small cutter. Marbled candy is made by working quantities of each color together until they are blended prettily. Form in a cake and cut into small squares. Chocolate creams are made by dip- ping balls of the white fondant into melted chocolate. Stuffed dates are delicious. Remove the date stones and fold an English walnut meat in its place. Dip the whole in melted fondant and roll in powdered sugar. Cut fruit-cake into small squares and dip them into melted fondant or melted chocolate. Blanched nut meats may be treated in the same manner. Fruit bars are made by adding candied fruits to a quantity of melted chocolate or fondant. Pour into a mould and when cold cut into bars. These candies must all be packed in jars and set in a cool place, to be kept any length of time. The Arabian fondant is kneaded on a wooden board with the bare hands, like bread, and is set away to ripen for 24 hours at least. The longer it ripens the more delicious it 166 CANDIES grows. An oriental candy is made with. 2 cups gelatine boiled five minutes in a little water, and 1 cup of ripened fondant. Nuts, cherries, figs, currants, dates and citron are chopped very fine and added to the mixture. When it is cold it is cut into squares and rolled in sugar. Quince bars are made from 1 quart rich, clear jelly and 1 tablespoon granulated gelatine. The latter is boiled in a little water for five minutes before putting in with the jelly. Boil the whole together until it is quite stiff and add 2 cups of chopped nut meats. Pour into a square oiled dish and when cool cut into bars and dust with sugar. Persian fondant bars are made by placing layers of ripened melted fondant in a buttered pan. Pour a layer of chocolate into the pan and when cold pour on a layer of white vanilla fondant, then a layer of pink fondant and last a layer of green nut fondant. When cold cut into bars. ORANGE CUBES. Soak into 2 ounces of sheet gelatine in 1 cup of water. Boil 1 cup of orange juice

Cook this with the app: pantry check, scaling, and the assistant.