Mrs. Wilson's Cook Book Part 28

Beat to mix and then pour over the prepared rice. Mix thoroughly and then pour in either individual custard cups or into a baking dish. Set in a pan of warm water and then bake for thirty minutes in a moderate oven. Cool and serve with orange whip.

One gla.s.s of orange marmalade, Whites of two eggs.

Beat with a Dover egg-beater until very stiff and then pile on rice.

SPICED PRUNES

Prepare one pound of prunes for cooking and then place in a ca.s.serole dish and add

One cup of water, One-quarter cup of vinegar, One cup of brown sugar, One piece of stick cinnamon, Six cloves, Four allspice, Two blades of mace, One-half teaspoon of nutmeg.

Cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Serve cold as a condiment with meat.

ORANGE DRESSING

Juice of two oranges, Grated rind of one-half of an orange, One-half cup of cold water, One-half cup of sugar, Two tablespoons of cornstarch.

Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix.

Now beat the white very stiff, and then beat into the mixture and then chill and serve.

ORANGE BETTY

Pare and cut into dice three oranges. Place in a bowl and add

One and one-half cups of fine bread crumbs, One cup of boiling water.

Mix, let cool, and then add

One well-beaten egg, Three-quarters cup of milk, Three tablespoons of shortening, One-half cup of syrup, One-half cup of sugar, Three teaspoons of baking powder, Six tablespoons of flour.

Mix thoroughly and then pour into either individual custard cups or into a pudding mould and set in a pan of hot water. If the Betty is put in custard cups, grease them well and bake for forty minutes in a moderate oven. If put into a mould, bake for one hour.

ORANGE FRITTERS

Pare three oranges and then with a sharp knife cut into one-half inch slices. Dip the slices in flour, then into a batter, and fry until golden brown in hot fat.

THE BATTER

Break one egg in a cup land then fill with milk. Place in a bowl and add

One and one-half cups of flour, Two teaspoons of baking powder, One-quarter teaspoon of salt, Two tablespoons of sugar.

Serve orange fritters with orange dressing or orange syrup.

BAKED PRUNES

Prepare one-half pound of prunes for cooking and place in a ca.s.serole dish. Add one-half of an orange cut in thin paper-like slices. Cover the dish and place in an oven to bake very slowly. Now if the prunes are soaked early in the morning and then prepared for baking and placed in the oven when the fire is slacked off for the night, they will be done very nicely in the morning. This long, slow cooking is just what the prune requires.

PRUNE SALAD

Prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add

One green pepper chopped fine, One-half teaspoon of salt, One-half teaspoon of paprika.

Blend thoroughly and then fill into the pitted prunes. Now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice. Serve with either paprika or mayonnaise dressing. This is very nice for luncheon or supper served as a salad.

CALIFORNIA PRUNE CAKE

One cup of sugar, Six tablespoons of shortening.

Cream well until light and creamy and then add

Yolks of two eggs, One cup of water, Two and three-quarters cups of flour, Two level tablespoons of baking powder, One level tablespoon of mace.

Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of

Three-quarters cup of x.x.xX sugar, One tablespoon of lemon juice,

and sufficient boiling water to moisten. Then spread on the cake.

PRUNE AND NUT JELLY

Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Now stone sufficient prunes to measure one cup. Add

One-half cup of finely chopped nuts, One-half cup of sugar, One cup of prune juice, Juice of one lemon.

Now place the gelatine in a hot-water bath and then strain into the prune mixture. Stir until thoroughly mixed and then pour into moulds.

Set aside to mould and then serve with fruit whip.

PRUNE DELICACIES

Wash the prunes thoroughly and then drain and turn on a cloth to dry.

Remove the stones and fill the centres with a mixture of chopped nuts and ginger. Roll in granulated sugar. Prunes may be filled with fondant or fudge.

PRUNE CHARLOTTE

Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Then set in hot water bath to melt. Strain into a bowl and add