55. Prune Gâteau.
1-lb. prunes.
3-oz. sugar.
¾-pint water.
½-oz. gelatine.
Well wash the prunes and stew in ½-pint of the water. Rub through a sieve. Dissolve the gelatine in the remaining ¼-pint of water, and add it to the prune pulp. Colour with a little cochineal. Put all into a mould, and sprinkle with cocoanut when it is turned out.