How to Cook in Casserole Dishes

by Marion Harris Neil

PRUNE MARMALADE

• 2½ lbs. large prunes
• 6 large apples
• ½ lb. (1 cup) sugar
• 1 lemon
• 2 tablespoonfuls orange flower water

Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water.

Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth.

Can at once.