2 dozen prunes.
1/3 package of gelatine.
1 quart of water.
1 lemon.
1 gill of sugar.
Liquid cochineal.
Soak the gelatine in half a pint of cold water. Wash the prunes thoroughly, and put them in a stewpan with a pint and a half of water. Cook them slowly for two hours. Take the prunes from the liquid, and remove the stones. Measure the liquid, and if there be more than half a pint, boil it rapidly until reduced to that amount. If, however, there be less than half a pint, add enough water to make the full measure. Return the liquid and prunes to the fire. Color with a few drops of cochineal. Add the lemon juice, soaked gelatine, and sugar. Stir the mixture until the gelatine is dissolved; then turn it into a mould, and set away to harden. Serve this pudding with either whipped cream or soft custard.
If the flavor of wine be liked, the water in which the prunes were cooked may be reduced to a gill, and a gill of wine be added to the mixture.
Prune Tapioca Pudding.
1/2 cupful of tapioca.