TO COOK PRUNES.

Dominion, Volume 1, Issue 178, 23 April 1908, Page 3

TO COOK PRUNES.

A great mistake in: cooking prunes is to oversweoten them. Rapid cooking is likely to break' the skin of 'the.'fruit before cools'-. ing it thoroughly, and, therefore, somo housekeepers think that vtlio: only .good method' is that of steaming prunes. At any rate, - they , - should;, be washed ' well, then soaked in warm water/for twelvo hours. In boiling, use very littlo water,, and let them cook, slowly until tender.. A few slices of lemon and a bit of' stick cinnamon'may be cookcd with thcm, but not. if thoy are to be-eaten with good rich cream, which is ono of the best and simplest, dishes. For prune whip, cook two dozen large prunes until-teiider, drain, remove tho pits, and-■'chop the pulp fine. Add to them, tho yolk of three jiggs slightjy beaten, and two tablespoonfuls of powdered sugar. Beat! the, whites of- tho eggs stiff,, and gradually b6at in the prune ■ pulp. , Turn into a buttered pudding-dish; dust the , top with powdered sugar, and bake; in _a steady oven fifteen minutes. " ' The pudding "should- bo eaten as soon as it is taken from'the' oven. Servn u-it.h sweetened cream. . .