Fruit Macedoine

3 oranges 3 bananas

1 can sliced pineapple Powdered sugar

Lemon juice

Peel the oranges deep enough into the flesh to remove all the white skin. Slice into half-inch slices; then cut into small cubes. Drain the juice from a pint can of pineapples, and cut the slices into small triangular shaped pieces.

Peel the banana, and cut into half-inch cubes. Mix the fruits, and put into stemmed sherbet glasses. Pour over each serving about a teaspoon of lemon juice, also a teaspoon or-more of powdered sugar.

Stewed Prunes

I pound of prunes 3 half-pints water

Wash the prunes well, and put them in a bowl with three half-pints of cold water, and let them soak for twelve hours. Lift them from the water with a spoon, so as to let all impurities sink to the bottom of the bowl. Put them in a saucepan, and strain the water that the prunes were soaked in over them, being careful to leave all the sediment at the bottom. Now put them where they will simmer slowly, until they are quite tender but unbroken. This will take from two to three hours.

Casserole Of Prunes

1 pound of prunes

1/4nce vegetable gelatine

3/4 pound of lump sugar 1 pint of water

Wash the prunes thoroughly, and cook them for three-quarters of an hour in the water. Drain them through a sieve, and carefully remove the stones without breaking the fruit more than is necessary. Take out the kernels and put in each prune. Put the water that the prunes were cooked in into a clean saucepan, with the sugar, and boil for thirty minutes; then add the prunes, and let it simmer for fifteen minutes. Soak the gelatine in a little cold water for an hour before using it; add it to the prunes when they have simmered fifteen minutes, and stir gently until dissolved. Rinse out a mold with cold water, fill it, and let it stand until next day. Serve with whipped cream.

Prune Fluff

1 1/2 pounds dried prunes

3/4 cup whipping cream

Wash the prunes, and put in boiling water for a few minutes. Drain, and soak in sufficient cold water to cover for twenty-four to thirty-six hours or until the prunes are soft. Drain off the liquid. Remove the stones, and pass the prunes through a colander. This quantity should make three cups of pulp. Whip the cream, and fold into the prune pulp. Serve in stemmed sherbet glasses.

Rice With Prune Fluff

1/2 cup rice

2 1/4 cups dried prunes

2 tablespoons sugar

3/4 cup whipping cream 2/3 cup water 2/3 cup cream

2/3 cup milk

Wash the prunes thoroughly; three-quarters pound will make the required amount. Pour over them boiling water, and let stand for a few minutes, and then soak in cold water for twenty-four to thirty-six hours or until soft. Remove the seeds, rub the prunes through a colander. Steam the rice in two-thirds of a cup of water until the water is absorbed. Then add the cream and the hot milk, and steam until tender. Add the sugar to the prune puree. Place a spoonful of the steamed rice on a small plate. On top of this and beside it, place a generous spoonful of the fluff.