Gourmet Foods

• 2 jars strained prunes (baby food)
• ½ cup prune juice
• 1 cup boiling water
• ½ cup brown sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tablespoons cornstarch
• ¼ cup cold water
• 1 tablespoon lemon juice
• ½ cup chopped walnuts (optional)
• 2 egg whites, stiffly beaten
• ½ cup heavy cream, whipped

Combine the prunes, prune juice, boiling water, sugar, cinnamon and salt. Mix the cornstarch and cold water until smooth and stir into the prune mixture. Cook over low heat, stirring constantly until mixture reaches the boiling point. Cook 5 minutes longer, stirring occasionally. Cool and stir in the lemon juice and walnuts, if used. Fold in the egg whites and whipped cream. Pour into a mold or 8 individual serving dishes.Chill and garnish with a dab of whipped or sour cream. Serves 8.

• ½ pint (1 cup) chilled heavy or whipping cream
• A chilled 3 quart bowl
• A large wire whip, chilled
• 2 tablespoons sifted confectioners’ sugar
• 1 to 2 tablespoons liqueur or 1 teaspoon vanilla extract
• 2 thickness of damp, washed cheesecloth set in a sieve over a bowl

Pour the cream into the chilled bowl and beat slowly with the whip until the cream begins to foam. Gradually increase beating speed to moderate, and continue until beater leaves light traces on surface of cream and a bit lifted and dropped will softly retain its shape. (In hot weather, it is best to beat over cracked ice.) Gently fold in the sifted sugar and the flavourings. If you are doing the cream in advance, turn it into cheesecloth-lined sieve and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for something else.