Compote Of Prunes

Wash the fruit in warm water, put it on to boil in cold water in which

lump sugar has been dissolved. To a pound of prunes put half-a-pound of

sugar, a pint of water, with the thin rind and juice of a lemon. Let

them simmer for an hour, or until so tender that they will mash when

pressed. Strain the fruit and set it aside. Boil the syrup until it

becomes very thick and is on the point of returning to sugar, then pour

it over the prunes, turn them about so that they become thoroughly

coated, taking care not to break them, let them lie for twelve hours,

then pile up on a glass dish for dessert.