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Prune Jelly

Wash in a little warm water a pound of prunes, and place them in a stewpan with sugar to taste, a small piece of lemon peel, a stick of cinnamon and enough water to cover, stewing them until they become quite tender. When done, remove the stones and pass the prunes through a fine hair-sieve; crack the stones and mix the kernels with the prunes. Next soak one ounce of gelatine in a small quantity of water, and mix it in with the prunes, adding two wineglassfuls of port wine. Turn the jelly into a stewpan, and boil it for a few minutes, stirring it all the time. Blanch two ounces of sweet almonds, and split them lengthwise into halves, ornament the inside of the mould with them, fastening them with a little liquid jelly, and stand it on the ice to cool. When ready, dip the mould quickly into hot water to loosen the jelly, wipe it, and turn the contents onto a dish, pour around the sauce, and serve.