Prunes

• ¾ pound dried prunes
• ¼ cup sugar
• 1 tablespoon flour

Dumplings

• 1 ½ cups flour
• 2 ½ tsps baking powder
• 1 tablespoon sugar
• ½ tsp salt
• 1 tablespoon fat
• Milk, about ½ cup

1. Bring prunes to a boil and soak 2 or 3 hours after boiling.
2. Stew gently until tender.
3. Mix flour and sugar of bottom column, add to the prune juice and cook until juice is thickened as a thin sauce.
4. For the dough, mix and sift together all the dry ingredients of top column.
5. Work in the fat either with fingers or knife.
6. Add milk, making a drop batter. Drop by tablespoons on top of hot prunes.
7. Cover and cook for 10 minutes.
8. Serve immediately with nutmeg sauce

Variation: Stew apples that hold their shape. When nearly done, cook dumplings on top of them. Serve with nutmeg sauce.

Nutmeg  Sauce (4 servings)

• 1 cup milk or top milk
• 1 tablespoon sugar
• 1/8 teaspoon nutmeg

1. Combine sugar and nutmeg dry. Add mixture to milk.
2. Stir until sugar is dissolved.
3. Serve cold as sauce for puddings.

Variation: 1/8 teaspoon of ground cinnamon instead of nutmeg.

Extension Bulletin 537 Low Cost Menus for One Month December 1939