THE USES OF PRUNES

New Zealand Herald, Volume LXXII, Issue 22166, 20 July 1935, Page 7 (Supplement)

THE USES OF PRUNES

THEIR DIETETIC VALUE Apart from their medicinal and nutritional value and the fact that they are still available when most other fruits are out of season, prunes are highly recommended as a food. Here are some recipes, including one for prune jam, which will be a surprise to many housewives:— Prune Jam.—Take 31b. prunes, three quarts of water, Sib. sugar, juice of two lemons. Wash prunes, soak in the water for 24 hours, cook till tender. Add the sugar, boii about one hour or until the desired consistency. Add the lemon juice a short while before the jam is cooked. Prune Crouttes.—You will need a layer of sponge cake, -Jib. prunes, 3oz. sugar, a few pieces of lemon rind, half pint water, a little sherry (if liked), one gill cream. Stew the prunes in the water with the sugar, lemon rind and sherry. Cut sponge into rounds. Put one prune side for each round and remove the stone. Spread the rounds of cake with the prune puree. Arrange -a prune on each, fill the centre with whipped cream, and decorate round the base through a rosepipe. Prune Tart.—Take ilb. prunes, 4oz. sugar, two cups water, one lemon, Boz. short pastry. Soak the prunes. Bring water, sugar and lemon rind to the boil, add the prunes, cook till soft. Leave till cool. Make the pastry, divide in two. Roll large piece out, place in greased sandwich tin, arrange prunes in the tart, pour the syrup over. Moisten round the edge of pastry, cover with the other piece, trim edges, glaze with water and sprinkle lightly with sugar. Bake in a moderate oven about half an hour. Prune Charlotte. —You require some thin slices of bread, butter, prunes. 3oz. sugar, one cup water, little lemon rind and juice. Stew the prunes with the sugar, water and lemon. When soft, turn out to cool, then remove seeds. Cut bread into thin slices, butter them lightly, or dip each piece in melted butter, arrange on the sides and bottom of piedish, add the prunes and syrup, cover with slices of bread and butter. Place in a moderately hot oven, about 20 minutes, till bread is brown and crisp. Turn on to a dish, sprinkle with sugar and serve. Prune Mould. —Take lib. prunes, 4oz. sugar, two cups of water, a few pieces of lemon rind, one lemon jelly crystal, few almonds, one gill cream, Joz. gelatine. Dissolve the jelly crystal, put a thin layer of jelly in a border mould. Blanch and shed the almonds, decorate the mould with them, adding more jelly. Stew the prunes in the water with the sugar arid lemon rind. When soft, put a few aside for garnishing. To the remainder add the gelatine (dissolved in a little hot water) and a few drops of red colouring. When cool, put a layer of prunes on the jelly in the mould. When set, another layer of jelly, then more prunes, allowing each layer to set before adding the next; continue till the mould is full. When set. turn out, fill the centre with prunes and whipped cream, and garnish with the remainder of prunes and cream.