Prune Short Cake.
Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, 1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks of 2 eggs. Bake in layers. Use best prunes, soak several hours, then let them cook very slowly without boiling until tender but not broken, adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon sugar and 1 teaspoon lemon juice, when the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes with syrup poured over, on the top use prunes well drained. Then heap lightly with whipped cream slightly sweetened.