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Russian Prune Pudding

Pick over and wash through several waters I pound of large prunes and let soak over night.

Next day turn them into a double boiler and simmer slowly until tender. Sweeten to taste, and when cool enough to handle carefully remove the pits. To the syrup add 1/3 of a box of gelatine, which has been soaked in 1/2 of a cupful of cold water and heated gently until dissolved. Set aside to cool. Have ready some almonds which have been blanched and split. When the jelly begins to thicken dip into it the almonds and decorate the sides of a mold with them, then carefully fill with layers of the fruit and jelly, setting aside several times, if necessary, to allow the layers to stiffen. Serve very cold with cream, which is sweetened to taste and flavored with a few drops of extract of almond.