Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

Mix well. Bake in greased baking dish 30 minutes

JELLIED PRUNES

½ lb. prunes

2½ cups cold water

2 tablespoons granulated gelatine

½ cup corn syrup or ¼ cup sugar

2 teaspoons grated lemon or orange rind

Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in ½ cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold.

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills.