Stewed prunelles and sultanas
Prunelles are more than subacid, and need the modifying influence of sweeter fruits. Allow equal parts of prunelles and of the small sultana raisins. Wash the fruit in tepid water, and soak it in enough cold water to cover it for several hours, on the back of the range. Draw them forward where they will simmer gently until soft. Add sugar to taste, let the syrup boil up once, then set away to cool.