Wash the prunes, soak, and cook them as directed previously. Drain, stone, and cut in pieces or chop them.
Break an egg in the mixing bowl. Beat it and add the chopped prunes. Put the water drained from the prunes in a measuring cup and fill up the latter with milk. Add this liquid to the egg and prune mixture. Then proceed as in making Plain Muffins. Turn into an oiled bread pan. Bake in a moderate oven (325 degrees F.) 45 to 60 minutes.
Raisins or dates may be used instead of prunes. These fruits may be cooked before adding to the other ingredients or they may be used uncooked. If the latter plan is followed, use 1 1/4 cupfuls milk instead of 1 cupful liquid.
QUESTIONS
Write a recipe for Prune Baking Powder Bread in which no eggs are used.
Write a recipe for Raisin Baking Powder Bread in which uncooked raisins are used, and sour milk is substituted for sweet milk.
Use the recipe for Whole Wheat Baking Powder Bread as a basis, and write a recipe for a loaf of quick bread in which fine white flour is used. Decrease the sour milk to 1 1/2 cupfuls. If the latter change is made, what ingredients will also require changing in quantity?
LESSON CXXIII
EGGS FOR QUICK BREADS—CREAM PUFFS
DRIED EGGS.—Eggs are a most valuable food, but they are extremely high in price. In the packing and transportation of eggs, many are broken. To save these cracked eggs, methods of drying them have been devised. If dried or desiccated eggs are cooked or used in cooked foods, they are not injurious. Their food value is high.