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Prune Pudding

Wash and stone a pound of prunes. Blanch the kernels, and simmer them with three-quarters of a pint of water, a glassful of port, and a table-spoonful of sugar, till they are quite soft. Line a mould with pieces of the crumb of bread which have been soaked in clarified butter. Pour in the stewed prunes gently, so as not to displace the bread, and add a table-spoonful of marmalade. Cover the fruit with a layer of bread, tie a piece of buttered paper over the top, and bake in a moderate oven. Or, stew the fruit as above, mix with it half an ounce of dissolved isinglass, pour it into a mould, and when it is set, turn out, and serve. Time to bake, one hour. Probable cost of prunes, 4d. to 1s. per pound. Sufficient for six or eight persons.