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Rh work is carefully done, the prunes and almonds will be moulded in the jelly. Chill and turn out of the cups at serving-tirae.

Soak eighteen prunes over night and stew until tender. Remove the stones and rub the prunes through a sieve until the pulp is smooth. Beat the whites of eight eggs to a stiff froth with seven tablespoonfuls of powdered sugar, fold the prune pulp carefully in, turn into a buttered pudding-dish, and bake twenty minutes. Serve immediately, or it will fall.

Make a biscuit dough according to directions given in a previous chapter for baking-powder biscuits. Roll it into a long oblong sheet, spread with fruit, either fresh or canned,—apples, pears, peaches, pineapple, strawberries, raspberries, plums, gooseberries, huckleberries, or cherries,—roll up, tie in a cloth, tying closely at the ends, and steam until done. Serve in slices with lemon sauce, or with sauce flavored with the juices of the fruit used.

Boil rice until tender, or use cold, boiled rice. Spread it, an inch thick, over small squares of