freely by some people as they should be, owing to the trouble of cooking them properly at home. DEL MONTE Prepared Prunes are put on the market to meet this objection. They are cooked ready to serve, and are a delightful revelation to those who have never tried them. The very best of California prunes con- tain a large percentage of sugar, are exceptionally fine in flavor, and prepared in a heavy sirup that emphasizes the rich quality of the fruit. Packed in five sizes — ^buffet, picnic,No. 1 tall. No. 2 and No. 2^h cans. Recipes below call for the use of No. 2^/4 cans. Prune Suggestions and Recipes A few stoned DEL MONTE "Prepared" Prunes cut in pieces and added to Waldorf salad make an agreeable addition. Add a few stoned and chopped "Prepared" Prunes to the meat loaf to give it a pleasing flavor and an added food value. Apples stuffed with a mixture of left over oatmeal and stoned chopped "Pre- pared" Prunes, and baked, make an appetizing breakfast dish. Pour sirup from "Prepared" Prunes over the halves of grapefruit for break- fast for sweetening instead of sugar. For an easy quick dessert, thicken the sirup from "Prepared" Prunes with a little tapioca, add the juice of a lemon and pour over the Prunes. Try "Prepared" Prunes, stoned and cut up, in the steamed Boston brown bread served with baked beans. Add some chopped "Prepared" Prunes to the gingerbread batter just before putting it into the pan. A glass of sirup from "Prepared" Prunes acts as a gentle laxative with no unpleasant effects. Pour the sirup from "Prepared" Prunes over the rhubarb pie before adding the top crust. This will take the place of other liquid and part of the sugar. "Prepared" Prunes, stoned and chopped, and chopped celery make a delicious and healthful winter salad combination when other ingredients are hard to obtain. "Prepared" Prunes may be stoned and cut in pieces and added during the las;t kneading to any yeast bread. This makes a pleasing and healthful addition to all the conservation breads. PRUNE AND COTTAGE CHEESE SALAD— Drain and stone DEL MONTE Prepared Prunes and cut in halves. Season cottage cheese and form in flat cakes, place 4 halves of prunes on each, and serve on lettuce with French dressing. If preferred, prunes may be cut in pieces and mixed with the cheese. PRUNE AND ORANGE SALAD— Drain and remove stones from DEL MONTE Prepared Prunes and fill with thick mayonnaise. Cut oranges in slices crosswise and arrange on lettuce. Place prunes on top of the orange and serve. PRUNE AND RICE LOAF WITH CHEESE SAUCE— Boil V^ cup of rice, drain, and reserve the stock. Drain, stone, and chop 1 cup (% can) of DEL MONTE Prepared Prunes and add to rice with 1 cup of chopped nuts (walnuts or peanuts), 1 ^^z well beaten, l^^ teaspoons of salt and % teaspoon of pepper. Pour into a greased loaf pan and bake 30 minutes in a moderate oven. For the cheese sauce, add % cup of grated cheese to 1 cup of thin white sauce in which 1 cup of rice stock has been used for the liquid; after adding cheese beat until it is melted and serve immediately.

AI-modernized reading of the original text

freely by some people as they should be, owing to the trouble of cooking them properly at home. DEL MONTE Prepared Prunes are put on the market to meet this objection. They are cooked ready to serve, and are a delightful revelation to those who have never tried them. The very best of California prunes contain a large percentage of sugar, are exceptionally fine in flavor, and prepared in a heavy sirup that emphasizes the rich quality of the fruit. Packed in five sizes — ^buffet, picnic,No. 1 tall. No. 2 and No. 2^h cans. Recipes below call for the use of No. 2^/4 cans. Prune Suggestions and Recipes A few stoned DEL MONTE "Prepared" Prunes cut in pieces and added to Waldorf salad make an agreeable addition. Add a few stoned and chopped "Prepared" Prunes to the meat loaf to give it a pleasing flavor and an added food value. Apples stuffed with a mixture of left over oatmeal and stoned chopped "Prepared" Prunes, and baked, make an appetizing breakfast dish. Pour sirup from "Prepared" Prunes over the halves of grapefruit for breakfast for sweetening instead of sugar. For an easy quick dessert, thicken the sirup from "Prepared" Prunes with a little tapioca, add the juice of a lemon and pour over the Prunes. Try "Prepared" Prunes, stoned and cut up, in the steamed Boston brown bread served with baked beans. Add some chopped "Prepared" Prunes to the gingerbread batter just before putting it into the pan. A glass of sirup from "Prepared" Prunes acts as a gentle laxative with no unpleasant effects. Pour the sirup from "Prepared" Prunes over the rhubarb pie before adding the top crust. This will take the place of other liquid and part of the sugar. "Prepared" Prunes, stoned and chopped, and chopped celery make a delicious and healthful winter salad combination when other ingredients are hard to obtain. "Prepared" Prunes may be stoned and cut in pieces and added during the last kneading to any yeast bread. This makes a pleasing and healthful addition to all the conservation breads. PRUNE AND COTTAGE CHEESE SALAD— Drain and stone DEL MONTE Prepared Prunes and cut in halves. Season cottage cheese and form in flat cakes, place 4 halves of prunes on each, and serve on lettuce with French dressing. If preferred, prunes may be cut in pieces and mixed with the cheese. PRUNE AND ORANGE SALAD— Drain and remove stones from DEL MONTE Prepared Prunes and fill with thick mayonnaise. Cut oranges in slices crosswise and arrange on lettuce. Place prunes on top of the orange and serve. PRUNE AND RICE LOAF WITH CHEESE SAUCE— Boil V^ cup of rice, drain, and reserve the stock. Drain, stone, and chop 1 cup (% can) of DEL MONTE Prepared Prunes and add to rice with 1 cup of chopped nuts (walnuts or peanuts), 1 egg well beaten, l^^ teaspoons of salt and % teaspoon of pepper. Pour into a greased loaf pan and bake 30 minutes in a moderate oven. For the cheese sauce, add % cup of grated cheese to 1 cup of thin white sauce in which 1 cup of rice stock has been used for the liquid; after adding cheese beat until it is melted and serve immediately.

The bride's cook book