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Prune Recipes

PRUNE SOUP No. I Soak one pound of prunes in one quart of cold water, first washing well. In the morning place on the back of the stove with an additional generous pint of water, letting come slowly to the simmering point. Add a little cinnamon and lemon peel and two tablespoons sago or tapioca, letting barely simmer until prunes are tender and the sago or tapioca clear, when stir in one-half cup of claret; let boil up, then remove immediately and serve.

PRUNE SOUP No. 2 Use one-third prunes and two-thirds peaches, fresh or dried, if the latter, soak, simmer, and mash to a pulp through a sieve. Dilute with boiling water; two pints to each pint of fruit and thicken with a dessertspoon of cornstarch.