Required: One pound of prunes. One wineglassful of sherry. One pint of water. Three ounces of castor sugar. Three-quarters of an ounce of leaf gelatine. One lemon. Cochineal.

Half an ounce of pistachio nuts. Half a pint of whipped and flavoured cream. [Sufficient for eight.)

Wash the prunes and cook them with the water and sugar until they are soft. Next stone them and put them back in the pan, adding the rind and juice of the lemon, the sherry, gelatine, and a few drops of cochineal, and boil for from fifteen to twenty minutes. Shell and chop the pistachio nuts and stir them in.

Rinse out a border mould with cold water, pour in the mixture, and leave until it is set. Turn it out on a glass dish, and pile half a pint of whipped and flavoured cream in the centre.

Cost, 2S. 6d.

Gateau of Prunes with Cream. Prunes served in this manner are very delicious, and form a sweet that is much liked

Gateau of Prunes with Cream. Prunes served in this manner are very delicious, and form a sweet that is much liked

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