Stewed Prunes
1 Pint of prunes.
1½ Pints of water.
¼ Cup of sugar.
2 Tablespoons of lemon-juice.
Soak the prunes in warm water for fifteen minutes, to soften the dust and dirt on the outside. Then wash them carefully with the fingers, rejecting those that feel granular (they are worm-eaten); stew them gently in the sugar and water in a covered saucepan for two hours. Just before taking them from the fire put in the lemon-juice. They should be plump, soft, and tender to the stone. As the water evaporates the amount should be restored, so that there will be as much at the end as at the beginning of the cooking. French prunes may not require quite so long time for cooking as most ordinary kinds.