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Jellied Prunes

1/3 lb. prunes 212 C cold water 2½ T gelatine 1 C sugar 14 C lemon juice Wash prunes and soak in 2 C of the cold water. Cook in same water until tender. Drain off liquid and reserve. Remove pits from prunes and cut in quarters. Add enough hot water to the liquid to make two cups. Soak gelatine in the 1/2 cup cold water and add to hot juice. Stir well. Add strained lemon juice, sugar and prune pulp. Mold and serve with whipped cream. (May also be served as a salad). 1/2 C cold water