127. PRUNES are the dried fruit of any one of several varieties of plum
trees and are raised mostly in Southern Europe and California. In their
fresh state, they are purple in color, but they become darker during
their drying. They are priced and purchased according to size, being
graded with a certain number to the pound, just as lemons and oranges
are graded with a certain number to the case. In food value they are
about equal to dates and figs. They contain very little acid, but are
characterized by a large quantity of easily digested sugar. They also
have a laxative quality that makes them valuable in the diet.
128. STEWED PRUNES.--A simple way in which to prepare prunes is to stew
them and then add sugar to sweeten them. Stewed prunes may be served as
a sauce with cake of some kind or they may be used as a breakfast fruit.
STEWED PRUNES
(Sufficient to Serve Six)
1 lb. prunes
1 c. sugar
Look the prunes over carefully, wash them thoroughly in hot water, and
soak them in warm water for about 6 hours. Place them on the stove in
the same water in which they were soaked and which should well cover
them. Cook slowly until they can be easily pierced with a fork or until
the seeds separate from the pulp upon being crushed. Add the sugar,
continue to cook until it is completely dissolved, and then remove from
the stove and cool. If desired, more sweetening may be used or a few
slices of lemon or a small amount of lemon peel may be added to give an
agreeable flavor.
129. STUFFED PRUNES.--After prunes have been stewed, they may have the
seeds removed and then be filled with peanut butter. Stuffed in this way
and served with whipped cream, as shown in Fig. 21, or merely the prune
juice, they make an excellent dessert.
[Illustration: FIG. 21, Stewed prunes stuffed with peanut butter.]
Select prunes of good size and stew them according to the directions
just given, but remove them from the fire before they have become very
soft. Cool and then cut a slit in each one and remove the seed. Fill the
cavity with peanut butter and press together again. Serve with some of
the prune juice or with whipped cream.
130. PRUNE WHIP.--A very dainty prune dessert can be made from stewed
prunes by reducing the prunes to a pulp and then adding the whites of
eggs. Directions for this dessert follow:
PRUNE WHIP
(Sufficient to Serve Six)
1 c. prune pulp
1/4 c. powdered sugar
2 egg whites
Whipped cream
Make the prune pulp by removing the seeds from stewed prunes and forcing
the prunes through a sieve or a ricer. Mix the powdered sugar with the
pulp. Beat the whites of the eggs until they are stiff and then
carefully fold them into the prune pulp. Chill and serve with
whipped cream.