Stewed Prunes

Put a pound of fine dried prunes in a saucepan; cover with water; place on the range to boil up a few times so they can soften, then drain and cover with a twenty-eight degree syrup, adding two or three slices of lemon, a small piece of cinnamon and a quarter of a bottleful of red wine. Place the saucepan on the fire and let the whole boil slowly until the prunes are done, then leave stand till cold and serve on a compote dish.