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FRENCH PRUNES IN COGNAC

(Brandied Fruits) - (The International Jewish Cook Book)







Lay the prunes in white wine for two days; then put on a wire sieve to
drip, but do not squeeze them. When they look dry, which will be in
about half an hour, lay in glass jars with alternate layers of sugar and
stick cinnamon and a few pieces of mace and a very few cloves. When the
jars are full, fill up with cognac and seal. Set in the sunniest place
you can find for three days.











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