Stewed Prunelles Recipe

Put a pound of prunelles, (cost fifteen cents,) in

enough boiling water to cover them, and stew them gently for one hour.

Take them up with a skimmer, strain their juice, return it to the fire

with four ounces of loaf sugar, (cost four cents,) the yellow rind and

juice of one lemon, (cost two cents,) and a glass of wine; skim until

clear, add the prunelles, and stew again for one hour. Take up the

prunelles in a glass dish, cool the syrup a little, and strain it over

them. Cool before using. The dish can be made for about twenty-five

cents.

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