SWEETMAKING CORNER
FRENCH PRUNE SWEETS. Get some large prunes, slit each one down the side and take out the stone. Put an almond, a little marzipan, or some grated coconut into each prune, and press the edges together. Icing and cocoa, mixed to a cream with a "very little water or milk, will also make a delicious filling, and pieces of candied peel may be used, too; when all the prunes are filled, place them on a large dish, leaving spaces between them.
Make some, icing in the following way. Roll a quarter of a pound of icing sugar till there are no lumps left; use half a pound if there are many prunes to cover. Put the sugar into a basin and mix it to a thick cream with lemon juice, orange juice, or water. Pour this icing carefully over the prunes, and leave to set. When set, take them off the dish with a knife, trim the edges, and put each into a coloured paper case.
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Bibliographic details
Taranaki Daily News, 18 June 1932, Page 6 (Supplement)
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168SWEETMAKING CORNER Taranaki Daily News, 18 June 1932, Page 6 (Supplement)
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