Soak prunes over night in cold water to cover, add the senna leaves tied in cheesecloth, and cook slowly until prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick.
673.—CANDIED GRAPE FRUIT PEEL
Cut grape fruit peel into thin strips, and soak twenty-four hours in salted water, allowing one teaspoon of salt to each quart of water; drain, cover with cold water, and boil about one hour, or until tender, changing the water once; drain, weigh peel, and add an equal weight of sugar; heat slowly, and cook until sugar is almost absorbed; spread on a platter to dry for five or six hours; roll in powdered sugar. If put in airtight jars it will keep indefinitely. Orange or lemon peel may be used in the same way.
674.—BAKED PEARS
| 8 hard pears | ½ cup boiling water |
| ¾ cup sugar | 4 cloves |
Wipe pears, remove stems, and put in an earthen dish; add sugar, water, and cloves; cover, and bake in a slow oven for four hours, basting occasionally. Serve cold.
675.—PEAR AND GINGER MARMALADE
| 8 pounds hard pears | ¼ pound preserved ginger |
| Grated rind 4 lemons | 6 pounds sugar |
| Juice of 4 lemons |
Quarter and core pears, and put through food chopper; add lemon rind, juice, and ginger (chopped); mix fruit with sugar, heat gradually to boiling point, and cook slowly about two hours, or until thick.