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Gâteau aux Prunes

Ingredients.

One pound of Prunes.

Three ounces of Castor Sugar.

Three-quarters of an ounce of Gelatine.

The juice and rind of one Lemon.

One glass of Brandy or Marsala.

One pint of Water.

A few drops of Cochineal.

Boil the prunes in the water and sugar until quite soft; then take out the stones, crack the kernels and add them with the brandy, lemonjuice and peel, and a little cochineal; dissolve the gelatine in a little water, and add to the prunes when they are ready to mould; boil all for twenty minutes. Pour into a border mould; when set, turn it out and serve with whipped cream in the centre.