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Prunes, Stewed, for Dessert

Wash the prunes, and let them soak all night in as much water as will cover them. Lift them out, and let the liquid stand a little while, then drain it from the sediment, and put it into a stewpan with a small quantity of sugar, if desired, and a little lemon-rind and cinnamon for flavouring. Stew gently for half an hour. Add as much wine as may be wished--port is the most suitable for the purpose--and stew twenty minutes longer; serve cold, in a glass dish. Probable cost of prunes, 4d. to 1s. per pound.