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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden. Ingredients:
2 cups flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1 1/2 teaspoons salt |
1/2 cup sugar |
1 cup whole wheat flour |
1 egg, slightly beaten |
1 cup sour milk or 1 cup buttermilk |
1 cup prune, stewed and chopped |
1/2 cup prune juice |
2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled |
Directions:
1. Preheat oven to 350 F.
2. Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
3. Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
4. Do not beat.
5. Turn into a greased loaf pan (about 9-1/2 x5-1/2 ) and bake for about an hour, until a knife comes out clean when inserted in the middle.
6. *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
7. Bring to a boil and boil briskly for 45 minutes to 1 hour.
8. Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.
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