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Jellied Prunes

One-half pound of prunes, washed, soaked over night and cooked in same water until tender. Remove the stones and cut the prunes in quarters. Add enough boiling water to the liquor in which these have boiled to make two cups. Soak two and one-half tablespoons of granulated gelatine in one-half cup of cold water, add to the boiling mixture, sweeten with three-fourths of a cup of sugar and add two tablespoons of lemon juice. Strain, add prunes, turn into mold and set on ice. This may be served either with whipped or plain cream. TUTTI FRUTTI JELLY, No. 1-Make a wine or lemon jelly mixture, fill a mold to the depth of one-fourth-inch with this, allow it to become firm then lay sliced bananas, berries, bits of orange, and blanched almonds in alternate layers with the jelly mixture until the mold is full. Each layer must congeal thoroughly before the next one is added.

TUTTI FRUTTI JELLY, No. 2-Follow the preceding recipe, using preserved Tutti Frutti (See chapter on Preserving) instead of fresh fruit, and flavoring the jelly mixture with the liqour in which the fruit was preserved.