use
after forty-eight hours. Will keep for a week at a time and the longer
they stand the thicker the syrup gets.

STEAMED PRUNES

Steam until the fruit is swollen to its original size and is tender.
Sprinkle with powdered sugar and squeeze lemon juice over them.

PRUNE SOUFFLE

Remove the pits from a large cup of stewed prunes and chop fine. Add the
whites of three eggs and a half cup of sugar beaten to a stiff froth.
Mix well, turn into a buttered dish and bake thirty minutes in a
moderate oven. Serve with whipped cream. If it is desired to cook this
in individual cups, butter the cups, fill only two-thirds full, to allow
for puffing up of the eggs, and set the cup a in a pan of water to bake.
Some like a dash of cinnamon in this.

SWEET ENTREE OF RIPE PEACHES

Take large, solid peaches, pour boiling water over them so that the skin
may be removed smoothly. Have ready thick syrup made of sugar and water.
When boiling hot add peaches and boil about five minutes; remove and
place in ice chest. When ready to serve have a sweet cracker on dish,
place peach on same and pour over this a raspberry jelly slightly
thinned and cover all with salted almonds or walnuts. Other fruits may
be treated in like manner.

*MEHLSPEISE (FLOUR FOODS)*

NOODLES

Beat three whole eggs very light and sift in sufficient flour to make a
stiff paste. Work until smooth, break off a piece and roll out on board
very thin. Break oft another piece and roll and continue until all is
used. Let rolled-out dough dry, then cut all except one piece in long
strips one inch wide. Fold the one piece in layers and cut very fine
noodles. Boil large noodles in pot of salted boiling water, drain in
colander when tender and stir in two tablespoons of butter. Heat a
tablespoon of butter in the frying-pan and brown fine noodles in this
butter. Sprinkle these over the broad noodles, pour a cup of milk over
the whole and brown in stove. Serve in same dish in which it was baked.

BROAD NOODLES

Make noodles as above and when drained sprinkle with fine noodles which
have been browned in two tablespoons of sweet dripping; serve as a
vegetable. If so desired, a cup of soup stock may be added and noodles
browned in stove. Serve hot.

NOODLES WITH BUTTER

Plunge one pound of noodles into two quarts of boiling water and cook
for fifteen minutes. Drain well, replace in the same pan, season with
one-half teaspoon of salt, two teaspoons of whi