Two Prune Dishes

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Dec 28, 1916

To make prune whip, wash one pound of prunes well, and soak in cold water to cover overnight. In the morning cook in the same water, over a slow fire, until tender. When cool, remove the stones, and put the pulp through a sieve. Sweeten to taste with powdered sugar, and beat well with a fork or Dover egg beater. Then take the whites of two eggs and beat very stiff. When stiff, add slowly two heaping tablespoonfuls of powdered sugar. Whip this slowly into the prunes, pile into the dish from which it is to be served, and let stand on ice for one hour, at least, to get firm.

Prune whip may be served with whipped cream or the following custard: To one dessertspoonful of cornstarch add two tablespoonfuls of sugar and the yolks of two eggs well beaten. Mix this well until there are no lumps. Have ready in a double boiler one pint of milk that has just come to the boiling point. Stir the mixture of cornstarch, sugar, and eggs into the scalding milk, and cook until it thickens. Take from the fire, and flavor to taste with vanilla.

This delicate custard may be served also as an addition to fresh or stewed fruit.

Prune soufflé may be made as prune whip is made, with the exception that it is put into the oven to brown instead of on the ice to cool. After the eggs have been beaten into the sweetened prunes, the whole mixture is put into a buttered dish, and then put into the oven for twenty minutes to brown. It may be served hot or cold, and with either custard or whipped cream as a sauce.—Housewives' League Magazine.