1 lb. prunes. Juice of 2 oranges. 1 1/2 pints water. 1/2 box gelatine. 1 cup sugar. 1/2 cup cold water.

Wash the prunes in several waters, rubbing them well between the hands. Put them in a stew pan with 1 1/2 pints of water and simmer very gently for 2 hours, closely covered. Soak the gelatine 1/2 hour in 1/2 cup cold water. Take up the prunes when tender and remove the stones carefully. Heat 1 pint of the juice, stir in the gelatine, and take from the fire. Stir until gelatine is dissolved, then add sugar and orange juice. Arrange prunes with cut sides toward inside of mould, pour in the strained juice and set away for 5 hours to harden. Serve with cream.

Syrups from preserves, tutti frutti. or lemon juice may be used in place of the orange juice.