Radio and television mirror (Jan-June 1942)

Now you con glorify that leftover custard from last night's supper — Prune Novelty Pudding. IN my travels about town during the past few weeks I've noticed a growing tendency on the part of hostesses and restaurants to serve more and more dishes based on dried fruits. In puddings and pies, melting and delicious, in pastries and cookies at tea time — almost everywhere you go you are sure to meet those old friends dried apricots, prunes and raisins in some form or other. The reason isn't hard to find, for with every one of us becoming more nutrition and budget conscious than ever before it's only natural that products as rich in health building minerals and vitamins and as economical as dried fruits should command attention. However, their high nutritional value and their low cost aren't alone in accounting for their popularity. For sheer flavor appeal nothing can surpass our modern dried fruits which now reach us with all their natural goodness intact. If you like to offer tea to guests who drop in of an afternoon, if you have children who ask for a snack between school and suppertime or if there is a man in your family who carries his lunch to work you will win new honors for yourself by giving them Apricot Johnny Cake. Apricot Johnny Coke % cup cornmeal 1 cup flour 5 tsps. baking powder % tsp. salt Vs cup sugar 1 egg 1 cup milk 2 this, melted butter or margarine % cup chopped cooked dried apricots Cooked apricot halves for top of cake Sift together dry ingredients. Beat egg, add milk and melted butter and combine liquid and dry mixtures, blending together thoroughly. Fold in chopped apricots which have been well drained. Pour batter into shal The children will love Apricot Johnny Cake for that snack between school and the dinner hour. low buttered baking pan and arrange apricot halves in rows on top. Bake at 375 degrees F. 35 to 40 minutes. Dried fruit puddings are famous for their flavor and nutritional value and here are two which have additional interest in that they utilize leftover cooked cereal and leftover soft custard or cornstarch pudding. Prune Novelty Pudding 2 cups chopped cooked prunes, drained 4 cups small bread cubes, toasted 1 cup shredded coconut 4 tbls. malted milk (dry) 1 tsp. cinnamon 1 cup sugar Vz cup nut meats Soft custard or cornstarch pudding RADIO MIRROR'S FOOD COUNSELOR Listen fo Kate Smith's daily folks at noon and Iter Friday niglif show, both on CBS, sponsored by General Foods. Bet you've made prune and apricot pies, but did you ever combine prunes with bananas? — Prunana Pie. Combine all ingredients except nut meats and custard and mix well. Form into roll about 10 inches long and 2 inches thick and roll in chopped nuts. Wrap in wax paper and chill thoroughly (mixture will keep for several days in refrigerator). Cut into slices and serve in sherbet glasses with leftover soft custard or cornstarch pudding. Apricot Cereal Pudding 1 cup cooked cereal 1 cup chopped cooked apricots '/^ cup sugar Small pinch salt IV^ cups milk 2 eggs ^.^ tsp. vanilla Combine cereal, apricots, sugar, salt, milk and beaten egg yolks. Fold in stiffly beaten whites and vanilla. Bake in buttered baking dish at 375 degrees F. for 30 minutes. Half apricots and half chopped nut nneats may be used for variation. We might write a whole article on dried fruit pies but there just isn't room for more than one. It combines prunes and bananas with spices and honey and the delectable result is called Prunana Pie. Prunana Pie V4 cup butter or margarine % cup honey V4 tsp. cloves V^ tsp. cinnamon 2 cups chopped drained cooked prunes 2 cups sliced bananas 1 baked pastry shell Cream butter, add honey and spices and cream together until thick and smooth. Add prunes and bananas and blend lightly together. Pour into baked pie shell and bake at 350 degrees F. until mixture is firm (about 15 minutes.) If desired, top with plain meringue before baking or top with whipped cream just before serving.