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Prune Pudding

Cook prunes and mince. Soften ½ package gelatine in ¼ cup water, and add 1 cup of hot strained juice from the prunes, also 1 cup sugar,½ cup mixed lemon and orange juice. Cool and add 1 pint whipped cream. Put in mould.

May be used for charlotte or cake filling with whipped cream flavoured with almond essence.