Prune Stuffing
1/2 cup prunes
1/4 cup hot prune liquid
2 cups soft bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 tablespoon lemon Juice
2 tablespoons melted butter
Soak the prunes overnight in cold water to cover, and cook in same liquid until tender, but not soft. Drain. reserving three fourths cup of the liquid to moisten the dressing. Remove pits and cut prunes in pieces. Mix prunes with crumbs, seasonings. and lemon juice. and moisten with butter and prune liquid. Use for chicken turkey or domestic duck.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL NOVEMBER 1921