Rub one cup of cooked and stoned prunes through a fine sieve and add
One cup of prune juice,
Juice of one lemon,
Six tablespoons of sugar.
Heat to dissolve sugar and then cool before serving.
RHUBARB
To cook rhubarb, cut it into inch pieces and remove the stringy peel. Cook in a glass or earthen casserole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.
Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.