I never knew what prunes and apricots could do until—
I came to analyze the flavor-and-health values of these two fruit-foods. At first their use seemed rather limited but with each new dish others immediately suggested themselves.
The chief nutritive element in both prunes and apricots, of course, is fruit sugar. But you derive great value, too, from their mineral salts and organic acids. These improve the quality of the blood and counteract the acid-elements in meat, eggs, cereals and other high-protein foods.
Also, they are rich in tonic iron and other mineral and vitamine elements needed for body tone. Nor should I forget to mention that prunes especially provide a natural laxative made in Nature's own pharmacy.
But aside from these essential health values, I found that Sunsweet Prunes and Apricots offer wonderful possibilities—varying from the most delicate soufflé to the more substantial cobbler, pie or pudding.
—Belle DeGraf
The new 1922 Sunsweet Recipe Packet—edited by Mrs. Belle DeGraf—will be nothing less than a revelation to you. The recipes are printed on gummed slips [5×3">[ for easy pasting in your cook book. And it's free! California Prune & Apricot Growers Inc., 1196 Market St., San Jose, Cal.