Prune Fritters.
Cook 1 lb of prunes with 1 tablespoon of ground cinnamon when cool remove the stones and mash. Cut 2 day old bread into thin slices, spread these slices with mashed prunes and cut in quarters. Each slice of bread upon which is spread the prunes is again covered with another slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch of salt, dip the quarters in the mixture and fry in hot lard a light brown. Serve hot.