STEWED PRUNES

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, yet 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 the back of the stove.  Do not boil prunes, that is what spoils them.  Simmer, simmer only.  Keep lid on.  Shake gently, do not stir, and never let boil.  When tender they are ready for table.  Serve cold, and a little cream will make them more delicious.  A little claret or sauterne poured over the prunes just as cooking is finished adds a flavor relished by many.  Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to the syrup.

BAKED PRUNES

Cook prunes in an earthenware bean pot in the oven.  Wash and soak the prunes and put them in the pot with a very little water; let them cook slowly for a long time.  They will be found delicious, thick and rich, without any of the objectionable sweetness.  Lemon, juice and peel, may be added if desired.

PRUNES WITHOUT SUGAR

Wash prunes thoroughly, pour boiling water over same and let them stand for ten minutes.  Then drain and pour boiling water over them again; put in sealed jar; see that prunes are all covered with water.  Ready for use after forty-eight hours.  Will keep for a week at a time and the longer they stand the thicker the syrup gets.

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.

PRUNE SOUFFLE

Remove the pits from a large cup of stewed prunes and chop fine.  Add the whites of three eggs and a half cup of 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.  If it is desired to cook this in individual cups, butter the cups, fill only two-thirds full, to allow for puffing up of the eggs, and set the cup a in a pan of water to bake.  Some like a dash of cinnamon in this.

SWEET ENTREE OF RIPE PEACHES

Take large, solid peaches, pour boiling water over them so that the skin may be removed smoothly.  Have ready thick syrup made of sugar and water.  When boiling hot add peaches and boil about five minutes; remove and place in ice chest.  When ready to serve have a sweet cracker on dish, place peach on same and pour over this a raspberry jelly slightly thinned and cover all with salted almonds or walnuts.  Other fruits may be treated in like manner.