Prunes

Wash the prunes well, first in warm water, then in cold.

Cut up half a lemon, some stick cinnamon and sugar to taste.

Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoon of potato flour, and wet the potato flour with the juice of an orange before adding.

If the prunes are for chrimsel, leave out the thickening.