The dried plum or prune does not lend itself much to the making of
beverages. To prepare prunes first clean and then soak them in warm
water, for 8 hours, more or less, according to the size, age, and
hardness of the fruit; then chill them, and carefully dry them in a
cloth for use. Their flavour and appearance are quite spoilt when they
are cooked in the customary foolish fashion, namely, boiled furiously
for an hour with sugar. If cooked at all, they should be placed with
water in a jar in the oven and allowed to stew very slowly until
swollen to the full roundness of fresh fruit, adding a little water, if
necessary, during the process, but no sugar--there is plenty of natural
sugar in the fruit. People who follow this method for the first time
are always greatly astonished at the delicious flavour and handsome
appearance of the fruit. And this applies to practically all dried
fruits.
Prune Soup.
½ lb. prunes; 3 pints of water; simmer until soft; sieve, boil again
and serve either hot or iced. The addition of fresh apple juice just
before serving is an improvement.
R