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Individual Prune Puddings

Make as above but bake in cups or ramekins, serving cold with whipped cream. "PRUIN SAUCE" (Squire Hardcastle) "Certainly there is no better relish for game, mutton, lamb, fowls of every sort, even roast pork, provided it be tender and crisp enough. Wash a pound of small prunes and put them on in plenty of cold water with the juice of two lemons and their thin yellow peel, four blades of mace, two dozen whole cloves, and a bunch of whole allspice, reinforced with a single peppercorn. Cook for two hours, simmering gently and filling up as the water wastes. Then put in two cups of sugar and simmer another hour until the syrup is thick and rich. Then add a half cup of cider vinegar, let boil five minutes, and your sauce is done. It is in truth a very rich, sweet pickle, which will keep indefinitely.

Martha McCulloch Williams."