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Prune Sauce for Puddings

Wash a quarter of a pound of prunes, and simmer them in as much water as will cover them until they are quite soft. Drain and stone them, and blanch the kernels. Put fruit and kernels into a stewpan with the liquid in which they were boiled, a glassful of wine, the strained juice of half a lemon, a small strip of thin lemon-rind, a tea-spoonful of moist sugar, and a pinch of powdered cinnamon. Simmer gently for ten minutes, then rub the sauce with the back of a wooden spoon through a coarse sieve. If the pulp is too thick, dilute it with a little water. Time, one hour. Probable cost of prunes, 4d. to 1s. per pound. Sufficient for half a dozen persons.