Prunes, Prunes, the magical fruit!!!

Prune Pie
¾ pound prunes
2 teaspoons butter
1 tablespoon flour
1 tablespoon lemon juice
1/3 cup sugar



Wash and soak prunes in cold water for about 3 hours.
Cook in the same Water until soft.
Pit the prunes.
Cut the prunes in halves or quarters and
Mix the sugar, lemon juice, flour and butter cut in small pieces.
Line pie Plate with pie crust.
Place the prune mixture in the pie. Wet

Edges of the under crust, cover with the upper crust and press the edges slightly together.
Bake in moderate oven for about 30 minutes.

Prune Sherbet

1. Boil one pound of prunes in one cup of water until very tender, strain through a fine colander, adding a pint of sugar, the juice of one lemon and half a cup of maple syrup; return to the fire and stir constantly to prevent burning, boiling ten minutes.
2. Remove, and when thoroughly cold add the stiffly whipped whites of two eggs; turn into the freezer, and when half frozen stir in a small cup of chopped hickory nuts.
3. Serve in small sherbet cups, with a tablespoon of whipped cream on each portion.

Prune Stuffed with Cheese (Double Trouble)

1. Let choice prunes soak over night in cold water; steam until tender; slit down at one side and remove the stone from each.
2. Grate Edam or other cheese; add a little fine-chopped red pepper, or a dash of paprika, and enough mayonnaise dressing to mix the cheese to a soft and smooth consistency.
3. Fill the open spaces in the centers of the prunes with the cheese mixture.
4. Serve with lettuce salad, over which French dressing has been poured, and toasted crackers.
5. Philadelphia or Neufchatel cheese may be used; also, French dressing in the place of the mayonnaise.
6. You could also wrap them with bacon!