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

by C. Houston Goudiss; Alberta M. Goudiss

SCALLOPED FRUIT PUDDING

2 tablespoons melted fat

2 cups crumbs

½ cup of fruit juice or water

¼ cup corn syrup

2 cups of left-over canned or cooked dried fruit

Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven.

PRUNE FILLING FOR PIE

½ lb. pitted prunes

⅓ cup corn syrup, or 2 tablespoons sugar