POPULAR PRUNES

Sun (Auckland), Volume IV, Issue 992, 7 June 1930, Page 25

POPULAR PRUNES

PUT THESE TWO UNCOMMON RECIPES IN YOUR BOOK PRUNE CROQUETTES TO SERVE WITH ROAST PORK OR PORK CHOPS. Soak one pound of prunes in a quart of cold water, simmer till very tender, coo), drain, remove the stones, and mash the pulp through a coarse sieve. Add orange or lemon juice to flavour and enough fine breakcrumbs to make quite stiff. Then form into balls as large as walnuts. Roll in a wellbeaten egg, then in flour. Place round the pork, roast half an hour before removing it from the oven, or in the fat in the frying-pan when the chops are finished, and cook a golden-brown. JELEIED PRUNES

Pick over, wash and soak half a pound of prunes for several hours in two cupfuls of cold water, and cook In the same water until soft. Remove prunes and cut in pieces. To the liquid add enough boiling water to make two cupfuls. Soak two tablespoonfuls and a half of gelatine in half a cupful of cold water, dissolve in the hot prune liquid, and add one cupful of sugar, three or four tablespoonfuls of lemon juice, and strain. Add the prunes, pour into a mould, and let get quite cold. Serve with sugar and cream.