Prune Layer Cake

2 cups sugar 1/2 cup butter

3 eggs

2/3 cup sweet milk

1 teaspoon baking powder 1 teaspoon powdered mace 1 cup chopped walnuts 1 cup steamed prunes

Cream butter and sugar, add eggs, milk, flour previously sifted with baking powder and mace. Line cake pan with buttered paper, fill in a layer of cake batter, spread a layer of chopped prunes over this, then a layer of nuts. Repeat until pan is two-thirds full. Bake in a steady, but not quick, oven.

Prune Pudding No. 1

3 tablespoons sugar 2 tablespoons butter 1 egg

1 large cup buttermilk 1 1/2 cups flour

1 teaspoon soda

1 1/2 cups chopped prunes

Salt

Nutmeg

Cream butter and sugar, stir in egg, add buttermilk, soda dissolved in a little warm water, chopped prunes, flour, salt, nutmeg. Fill baking powder cans two - thirds full, steam three hours. Serve with vanilla sauce.

Prune Pudding No. 2

Crumbled bread Chopped stewed prunes

Butter

1 cup chopped walnuts

Put a layer of broken bread into a baking-dish, then a layer of chopped prunes and bits of butter, repeat till you have quantity desired. Pour prune juice over pudding and add chopped walnuts as final layer. Bake twenty minutes in moderate oven. Serve with hard sauce.

Prune Pudding No. 3

1 quart stewed prunes 4 eggs

4 tablespoons sugar

Beat whites of eggs very stiff, add the sugar gradually, then the prunes, pitted and chopped. Turn into buttered dish and bake fifteen minutes. Serve with cream.

Prune Souffle

1 cup stewed prunes 3 eggs (whites)

1/2 cup sugar

Remove pits from prunes and chop fine. Add whites of eggs and sugar beaten to a stiff froth. Mix well, turn into a buttered dish and bake thirty minutes in a moderate oven. Serve with whipped cream.

Stewed Prunes No. 1

Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak; for although the fruit is sweet enough, experience has shown that the added sugar changes by chemical process into fruit sugar and brings out better the flavor of the fruit. After soaking, the fruit will assume its full size, and is ready to be "simmered" on back of stove. Do not "boil" prunes, that is what "spoils" prunes. Simmer only. Keep lid on. Shake gently, do not stir. When tender are ready for table. Serve cold. Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to syrup.

Stewed Prunes No. 2

Wash prunes, cover with hot water, let stand until water is cool, drain, cover two inches above top of prunes with hot water, bring quickly to a boil. Set on back of stove and simmer till water is boiled down about one-half. When soft, add a little sugar. Some prunes require no sugar cooked in this way.

Steamed Prunes

Steam until the fruit is swollen to its original size and is tender. Sprinkle with powdered sugar and squeeze lemon juice over them.

Stuffed Prune Pie

Two cups flour, three tablespoons crisco, one-half teaspoon salt, enough ice or cold water to mix so there are dry flour flakes left in bowl. Cover pie tin with crust. Fill with cooked prunes, pitted and stuffed with nut meats; cover with prune juice; dash of cinnamon if desired. Bake and then cover with meringue made of white of two eggs beaten stiff, add three tablespoons sugar; brown in oven. Delicious with whipped cream instead of meringue.

Stuffed Prunes

Wash choice prunes several times in boiling water. Steam half an hour or until pliable. Remove pits with the point of a sharp paring knife. Stuff with walnut kernels and roll in powdered sugar.

Stuffed prunes are more delicious when eaten the same day as the walnuts soon lose their crispness, owing to the moisture of the prunes.