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Stewed Prunes

One pound fine prunes, half pint cold water, half pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon.

Place the prunes in a vessel with two quarts of cold water to soak for twelve hours. Thoroughly drain and place them in a saucepan with all the above articles. Cover the pan and let boil very gently on the range for thirty minutes. Remove the pan from the fire, pour into a glass or stone jar, and let it get cold. When serving discard bay leaves, cinnamon and lemon peel. As stewed prunes should always be served cold, a larger quantity can be prepared and kept in a covered glass or stone jar, for they will keep in good condition for several days.