Steamed prunes
Soak as directed above. Place them in a covered roaster and steam steadily for two hours. Make a syrup in a separate vessel with the water left from the soaking. This recipe is especially suited to those who desire but little sugar in prunes, as but little sweetness can be added to the prunes in steaming.
Never boil prunes, as the flavor is thereby injured. When cooked as directed, if the syrup is not heavy enough to suit, remove the prunes from the syrup and boil the syrup down to the required consistency.