bowl.
FOR THE PRUNE FILLING: Put the prunes into
double boiler until very prune mix is tender-- mush the
The way I mix it (Grandpa), I put eggs, sugar, juice, pulp, milk and vanilla and beat these just so they are well mixed. Sift in 2/3 of the flour and all soda.
Put in lukewarm margarine.
Put in rest of flour.
Mix gently; do not beat too much. This recipes makes 7 loaves.
Bake at 350\u00b0 until toothpick comes out clean. Cool 5 minutes and take out of pans.
Bring the pearl barley, water, and raisins to a boil.
Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
Add sugar, peaches with juice, and prunes (optional).
Boil about 10 minutes.
Let cool. The dessert will thicken when cold.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
ook prunes and 80 ml prune juice on low heat for
/2 cup of reserved prune juice and the 1/2
Beat together 3 egg whites with salt.
Add the 6 Tbsp.
sugar and beat until stiff.
Fold in the prunes and lemon juice.
Place in a casserole dish and place the dish in a pan of water.
Bake at 350F for 30 minutes.
Custard: Scald the milk in a double boiler.
Beat together egg yolks, sugar and vanilla.
Add this egg mixture slowly to the milk.
Continue cooking to thicken.
Serve the prune whip with the custard on top.
smooth paste; add to prune mixture and cook for five
ekvar.
Drop tablespoonfuls of prune mixture on the surface of
Sprinkle gelatin on top of water and set aside.
Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.
ot.
To make the Prune Filling: Place the prunes in
side.
In saucepan, mix prune puree or butter, juice and
nd reserve 1/2 cup prune water.
cool prunes, then
Mix the first 6 ingredients.
Remove the stones from the cooked prunes and force the pulp through a sieve.
Add lemon juice and prune pulp.
Stir in dry ingredients. Add yolks of eggs, beaten until light and lemon colored.
Fold in whites beaten until stiff.
Turn into greased baking dish and bake in a slow oven. Set baking dish in pan of water.
Cover prunes with water.
Cover and simmer about 40 minutes. Drain prunes, saving prune water.
Pit prunes and mash.
Add sugar, eggs, salt, vanilla and prune water.
Sift together and add the flour, baking powder and baking soda.
Bake 1 hour.
Dissolve jello in hot prune juice.
When partly set, beat until frothy.
Add prune pulp and continue beating.
Fold in whipping cream, whipped.
ot dry.
Fold the prune puree into the egg whites
In a measuring cup, mix prune juice with 1 tablespoon baking
s mixing, combine the prunes, prune juice, 1/4 cup sugar