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Casserole of Prunes

1 pound of prunes 1/4 ounce vegetable gelatine 3/4 pound of lump sugar 1 pint of water Wash the prunes thoroughly, and cook them for three-quarters of an hour in the water. Drain them through a sieve, and carefully remove the stones without breaking the fruit more than is necessary. Take out the kernels and put in each prune. Put the water that the prunes were cooked in into a clean saucepan, with the sugar, and boil for thirty minutes; then add the prunes, and let it simmer for fifteen minutes. Soak the gelatine in a little cold water for an hour before using it; add it to the prunes when they have simmered fifteen minutes, and stir gently until dissolved. Rinse out a mold with cold water, fill it, and let it stand until next day. Serve with whipped cream.

PRUNE FLUFF 1 1/2 pounds dried prunes 3/4 cup whipping cream Wash the prunes, and put in boiling water for a few minutes. Drain, and soak in sufficient cold water to cover for twenty-four to thirty-six hours or until the prunes are soft. Drain off the liquid. Remove the stones, and pass the prunes through a colander. This quantity should make three cups of pulp. Whip the cream, and fold into the prune pulp. Serve in stemmed sherbet glasses.