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Sherried Prunes

Wash, then soak prunes over night, simmering next day, in very little water, till tender enough to pit. Have soaking a half-box of gelatine (this quantity to each original quart of prunes put to soak) and place prunes with the gelatine in stewpan till gelatine is thoroughly melted. Add a heaping teaspoon of sugar, the grated juice and rind of two oranges and one-half cup of sherry; remove from fire; let cool, then place on ice to chill. This will not make a solid form but should be of the consistency of thick custard.