These require no sugar but will bear a little longer cooking than
peaches and apricots.
¾ prunes and ¼ apricots make a nice combination, also raisins or figs
and prunes.
=Prune Marmalade=
Cook prunes with a small amount of water and rub through colander. This
removes the skins or breaks them up so that many can take them who
otherwise could not. Served with almonds, beaten white of egg or almond
or whipped cream, the marmalade makes a nice dessert.
=Steamed Prunes--par excellence=
Soak large prunes in a very little water, stirring occasionally so that
all will be moistened. Steam ¾ of an hour. Cover as soon as removed
from the steamer. Serve warm for breakfast. They may be steamed an hour
without soaking.
=Stewed Figs=
Wash, soak, cook until tender, reduce liquor to syrup and pour over
fruit. Serve with wafers or nuts or with whipped cream flavored with
vanilla or almond.
=Steamed Figs--best of all=
Wash figs and steam 25-35 m. according to dryness. Long steaming gives
them a strong flavor. Cover, and serve warm. The figs may be soaked the
same as prunes before steaming.
=Fruit Butter=
Stew together 1½ lb. prunes and 1 lb. of dried apricots, no sugar. Rub
through colander and cook to the consistency of butter.