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Prune Gelatine

Allow one-half box of gelatine to each pound of prunes which should be soaked over night (after thorough washing), simmered fifteen minutes, and pitted. Have the gelatine soaking in cold water-one-half pint of water to each half box of gelatine-and when soft pour on it one pint of boiling water with juice of two lemons and one and onehalf cups of sugar. Let cool, stirring till it thickens slightly when place half of this in a wet mould. When firm lay on it the prunes and pour over them the rest of the jelly. The gelatine may be made into plain lemon or wine jelly. instead of being merely flavoured with lemon. Serve with whipped cream.