htly with sugar. Place in a moderate oven and bake for
one hour. Cool, and then ice with icing made of

Three-quarters cup of XXXX sugar,
One tablespoon of lemon juice,

and sufficient boiling water to moisten. Then spread on the cake.

PRUNE AND NUT JELLY

Soak three level tablespoons of gelatine in one-half cup of cold water
for one-half hour. Now stone sufficient prunes to measure one cup. Add

One-half cup of finely chopped nuts,
One-half cup of sugar,
One cup of prune juice,
Juice of one lemon.

Now place the gelatine in a hot-water bath and then strain into the
prune mixture. Stir until thoroughly mixed and then pour into moulds.
Set aside to mould and then serve with fruit whip.

PRUNE DELICACIES

Wash the prunes thoroughly and then drain and turn on a cloth to dry.
Remove the stones and fill the centres with a mixture of chopped
nuts and ginger. Roll in granulated sugar. Prunes may be filled with
fondant or fudge.

PRUNE CHARLOTTE

Soak three level tablespoons of gelatine in one-half cup of cold water
for one-half hour. Then set in hot water bath to melt. Strain into a
bowl and add

One cup of prune juice,
Juice of one lemon,
One-half cup of sugar.

Heat to dissolve sugar and then cool before adding to the gelatine.
Now place a few spoonfuls of the prepared gelatine mixture in a mould
and turn to thoroughly coat the mould. Then line the mould with cooked
and stoned prunes. Pour a few spoonfuls of the gelatine mixture over
the prunes and set them in place before pouring in the remainder of
the mixture; then set aside to mould. When ready to serve unmould on
platter and serve with prune sauce.

PRUNE SAUCE

Rub one cup of cooked and stoned prunes through a fine sieve and add

One cup of prune juice,
Juice of one lemon,
Six tablespoons of sugar.

Heat to dissolve sugar and then cool before serving.

RHUBARB

To cook rhubarb, cut it into inch pieces and remove the stringy peel.
Cook in a glass or earthen casserole dish in the oven until it is
soft, adding just enough sugar to sweeten. This will give you a
splendid product.

Do not use the leaves of the rhubarb. And do not cook rhubarb in tin;
the mineral salt or acid content of the fruit reacts upon the metal
and sets up an active poison.

TO COOK RHUBARB FOR PIES

Prepare the rhubarb and then sprinkle well with flour and add sugar,
and cook slowly until tender. The flour will thicken the mixture.