2 egg whites
1/4 tsp. salt
1/4 cup sugar
2 Tbsp. lemon juice
1 1/2 cups pureed, cooked prunes
1 tsp. vanilla
Whip egg whites with salt until very foamy. Gradually add and beat in sugar, a tablespoon at a time; continue to beat until egg whites form soft shiny peaks. Combine remaining ingredients; fold into egg whites. Spoon whip into dishes; chill. Serve with Soft Custard and garnish with maraschino cherries, if desired. Makes 4 to 6 servings.
Prepare Prune Whip as directed, above. Turn mixture into a greased baking dish. Set in a pan of hot water; bake in a low oven, 300°. 25 minutes, or until a sliver knife inserted in whip comes out clean. Serve as above. Makes 4 to 6 servings.
3 cups pitted, fresh, or drained canned plums
1/2 cup sugar
Butter or margarine
1 cup all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 cup shortening
1 egg, beaten
1/4 cup milk
Arrange plums in a greased 8-inch square baking dish. Sprinkle with the 1/2 cup sugar and dot with butter. Sift together flour and next 3 ingredients; cut in shortening, using 2 knives. Combine egg and milk. Stir into flour mixture; blend well. Spread mixture evenly over plums. Bake in a moderately hot oven, 375°, 40minutes or until brown. Serve warm with cream, if desired. Makes 6 to 8 servings.
Published by – COOKINDEX_ Division of H.S. Struttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York
I have a set of these recipe cards. My mother bought them in installments at the grocery store, one set of color-coordinated index cards per week. I love the pictures on them. I enjoy seeing the food styling: the china and table settings are lovely and you hardly see that quality anymore.
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