The 1918 Fanny Farmer Cookbook

and flavor.

Norwegian Prune Pudding

/2 lb. prunes =

2 prunes

inch piece stick

cinnamon

cups cold

water

1/3 cups boiling water

cup sugar

/3 cup corn−starch

tablespoon lemon juice

Pick over and wash prunes, then soak one hour in cold water, and boil until soft in same

Obtain meat from stones and add to prunes and water; then add sugar, cinnamon, boiling

and simmer ten minutes. Dilute corn−starch with enough cold water to pour easily, add to

mixture, and cook five minutes. Remove cinnamon, add lemon juice, mould, then chill, and

with cream.

water.

water,

prune

serve

Nut Prune Soufflé

Follow recipe for Norwegian Prune Pudding, then add whites two eggs beaten stiff and

one−half

cup walnut meats broken in pieces.

Apples in Bloom

Select eight red apples, cook in boiling water until soft, turning them often. Have water half

surround apples. Remove skins carefully, that the red color may remain, and arrange on

serving

dish. To the water add one cup sugar, grated rind one−half lemon, and juice one orange;

simmer

until reduced to one cup. Cool, and pour over apples. Serve with Cream Sauce I or II.

Neapolitan Baskets

Bake sponge cake in gem pans, cool, and remove centres. Fill with Cream Sauce I, flavoring

Chapter XXV − COLD DESSERTS

477