| 2 cups cooked prunes | Juice of 1 orange |
| ¼ cup chopped cranberries | Few gratings orange rind |
| ½ cup prune juice | ½ teaspoon cinnamon |
| 2 tablespoons sugar | ¼ teaspoon paprika |
Stone prunes, cut in small pieces, add other ingredients, and simmer twenty minutes. Serve with cold meats.
677.—QUINCE HONEY
| 6 quinces | 1 quart water |
| 3½ pounds sugar |
Pare, quarter, and core quinces; to the cores and parings add one pint of water, simmer half an hour, and press through a sieve. Chop quinces, using the finest cutter, add a pint of water, and simmer while cores are cooking; add pulp and juice from cores and boil ten minutes; add sugar and boil about five minutes, or until it jellies.
678.—BAKED RHUBARB AND BANANAS
| 2 cups rhubarb | ¾ cup sugar |
| 3 bananas | 1 tablespoon butter |
Wash rhubarb and cut, unpeeled, into one-inch pieces; peel and slice bananas, and arrange in a baking dish in alternate layers with the rhubarb; add sugar and butter, cover, and bake in a slow oven two hours. Serve hot or cold.
679.—RHUBARB AND ORANGE MARMALADE
| 4 cups rhubarb | Juice ½ lemon |
| 4 oranges | 6 cups sugar |
| 1 tablespoon orange rind grated |